10 Easy & Delicious Sheet Pan Recipes You Will Love!
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Recipes in this Video
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Fajitas originated in the Tex-Mex cuisine of the United States, but they are inspired by traditional Mexican cooking. The dish typically features grilled meat served with sautéed peppers and onions, wrapped in tortillas. It has become popular for its vibrant flavors and customizable nature, allowing for various fillings and toppings.
Ingredients
- ●chicken breast
- ●bell peppers
- ●onion
- ●tortillas
- ●olive oil
- ●lime juice
- ●garlic
- ●cumin
- ●chili powder
- ●salt
- ●pepper
Instructions
- 1Slice the chicken breast into thin strips.
- 2Season the chicken with cumin, chili powder, salt, and pepper.
- 3Heat olive oil in a skillet over medium-high heat.
- 4Add the chicken to the skillet and cook until browned.
- 5Remove the chicken and set aside.
- 6In the same skillet, add sliced bell peppers and onion, cooking until softened.
- 7Return the chicken to the skillet and mix with the vegetables.
- 8Squeeze lime juice over the mixture and stir well.
- 9Warm tortillas in a separate pan or microwave.
- 10Serve the chicken and vegetable mixture in tortillas.
Ingredient Alternatives
chicken breast
Healthier: chicken thighs
Cheaper: chicken thighs
Thighs are often more flavorful and less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is typically less expensive.
Techniques
slicingsautéingseasoningmixingwarming
Equipment
skilletknifecutting boardspatulameasuring spoons
🌶️🌶️🌶️Medium
Also Known As
Fajitas de Pollo
dairy-free
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup fresh basil leaves
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●1/3 cup pine nuts
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
- 4Place the chicken breasts in a baking dish and spread the pesto evenly over the top of each breast.
- 5Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 6Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.
- 7Let the chicken rest for 5 minutes before slicing.
- 8Serve the pesto chicken warm, garnished with additional basil if desired.
Equipment
ovenbaking dishfood processoraluminum foil
dairy-freegluten-freenut-free
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/4 cup olive oil
- ●1/4 cup fresh lemon juice
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 lemon, sliced (for garnish)
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).
- 2Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken.
- 3Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 4Preheat the grill or a skillet over medium-high heat.
- 5Remove the chicken from the marinade and discard the marinade.
- 6Grill or pan-fry the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 7Remove the chicken from the heat and let it rest for 5 minutes.
- 8Slice the chicken and arrange it on a serving platter.
- 9Garnish with lemon slices and chopped parsley before serving.
Equipment
grillskilletmixing bowlwhiskmeasuring cupsmeasuring spoonscutting boardknife
Originating in the United States, sheet pan pancakes offer a convenient twist on traditional pancakes, allowing for easy serving and minimal cleanup. They're particularly popular for feeding a crowd at brunch or family gatherings, showcasing the versatility of breakfast foods. Today, variations abound, with options for different toppings and dietary preferences, making them a beloved choice in many households.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●salt
- ●sugar
- ●milk
- ●eggs
- ●vanilla extract
- ●butter
- ●fruit
- ●maple syrup
- ●chocolate chips
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Grease a large baking sheet with cooking spray or line with parchment paper.
- 3In a large bowl, whisk together flour, baking powder, salt, and sugar until combined.
- 4In another bowl, mix milk, eggs, and vanilla extract until smooth.
- 5Pour the wet ingredients into the dry ingredients and stir until just combined.
- 6Melt butter and fold it into the batter until evenly distributed.
- 7Spread the batter evenly onto the prepared baking sheet.
- 8Sprinkle fruit or chocolate chips on top of the batter, if desired.
- 9Bake in the preheated oven for 15-20 minutes until golden and a toothpick comes out clean.
- 10Remove from the oven and let cool for a few minutes.
- 11Cut into squares and serve warm with maple syrup.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: cake flour
Whole wheat flour adds fiber and nutrients.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water is cost-effective.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness and flavor.
Techniques
mixingbaking
Equipment
large bowlwhiskbaking sheetspatulatoothpick
glutendairyeggs
Also Known As
Baked PancakesOven Pancakes
Ingredients
- ●1 can (8 oz) refrigerated crescent roll dough
- ●1 lb breakfast sausage
- ●1 cup shredded cheddar cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1 egg (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart as it cooks.
- 3Once cooked, drain any excess grease and stir in the garlic powder, onion powder, and black pepper. Remove from heat.
- 4Unroll the crescent roll dough and separate it into triangles on a baking sheet lined with parchment paper.
- 5Place a spoonful of the sausage mixture at the wide end of each triangle, then top with a sprinkle of shredded cheddar cheese.
- 6Roll the dough from the wide end to the point, enclosing the sausage and cheese inside.
- 7Beat the egg in a small bowl and brush it over the tops of the crescent rolls for a golden finish.
- 8Bake in the preheated oven for 12-15 minutes or until golden brown.
- 9Remove from the oven and let cool slightly before serving.
Equipment
skilletbaking sheetparchment papersmall bowlbrush
vegangluten-freenut-free
Ingredients
- ●2 cups rolled oats
- ●1 cup nuts (almonds, walnuts, or pecans)
- ●1/2 cup honey or maple syrup
- ●1/4 cup vegetable oil or melted coconut oil
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●1/2 cup dried fruits (raisins, cranberries, or apricots)
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, nuts, salt, and cinnamon (if using).
- 3In a separate bowl, mix together the honey (or maple syrup) and vegetable oil (or melted coconut oil) along with the vanilla extract.
- 4Pour the wet mixture over the dry ingredients and stir until everything is well coated.
- 5Spread the mixture evenly on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even browning.
- 7Remove from the oven and let it cool completely on the baking sheet.
- 8Once cooled, mix in the dried fruits.
- 9Store in an airtight container at room temperature for up to two weeks.
Equipment
mixing bowlbaking sheetparchment paperspatula
Ingredients
- ●4 bone-in pork chops
- ●1 packet ranch dressing mix
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp paprika
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a small bowl, mix together the ranch dressing mix, garlic powder, onion powder, black pepper, salt, and paprika.
- 3Rub the olive oil over both sides of the pork chops.
- 4Sprinkle the seasoning mixture evenly over both sides of the pork chops, pressing it into the meat.
- 5Place the seasoned pork chops in a baking dish.
- 6Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- 7Remove from the oven and let the pork chops rest for 5 minutes before serving.
Equipment
ovenbaking dishsmall bowlmeasuring spoons
gluten-freepescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1/2 cup soy sauce
- ●1/4 cup mirin
- ●1/4 cup brown sugar
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1 tbsp sesame oil
- ●1 tbsp cornstarch
- ●2 tbsp water
- ●2 green onions, chopped
- ●1 tsp sesame seeds (for garnish)
Instructions
- 1In a bowl, whisk together soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil to create the teriyaki marinade.
- 2Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3Preheat your grill or broiler to medium-high heat.
- 4Remove the salmon from the marinade, reserving the marinade for later use.
- 5Grill or broil the salmon for about 4-5 minutes on each side, or until cooked through and flaky.
- 6While the salmon is cooking, pour the reserved marinade into a small saucepan and bring to a boil.
- 7In a small bowl, mix cornstarch and water to create a slurry. Add this to the boiling marinade and stir until thickened, about 1-2 minutes.
- 8Once the salmon is done, remove it from the heat and brush with the thickened teriyaki sauce.
- 9Serve the salmon garnished with chopped green onions and sesame seeds.
Equipment
grillbroilermixing bowlsaucepanwhiskshallow dish
Ingredients
- ●1 lb smoked sausage, sliced
- ●2 cups bell peppers, chopped
- ●1 cup zucchini, sliced
- ●1 cup red onion, sliced
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat your grill or smoker to medium heat.
- 2In a large bowl, combine the sliced smoked sausage, bell peppers, zucchini, and red onion.
- 3Drizzle the olive oil over the mixture and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
- 4Place the sausage and veggie mixture in a grill basket or on a large piece of aluminum foil, folding the foil to create a packet.
- 5If using a grill basket, place it directly on the grill. If using foil, place the packet on the grill or in the smoker.
- 6Cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the sausage is heated through.
- 7Remove from the grill and let it cool for a few minutes.
- 8Open the foil packet carefully to avoid steam burns, or remove the grill basket from the grill.
- 9Transfer the mixture to a serving dish and garnish with fresh parsley before serving.
Equipment
grillgrill basketaluminum foillarge bowlserving dish
dairy-free
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup cooked bacon, crumbled
- ●1/2 cup ranch dressing
- ●1 cup shredded cheddar cheese
- ●1/2 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup breadcrumbs (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, garlic powder, black pepper, and salt. Mix well until all ingredients are evenly coated.
- 3Transfer the mixture to a greased baking dish, spreading it out evenly.
- 4Sprinkle the shredded cheddar cheese over the top of the chicken and bacon mixture.
- 5If using, sprinkle breadcrumbs over the cheese for added crunch.
- 6Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 7Remove from the oven and let it cool for a few minutes before serving.
- 8Garnish with chopped green onions before serving.
Equipment
ovenmixing bowlbaking dishspatula
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