5 Easy Sheet Pan Dinners

30 mins
Serves 1
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Directions

  1. 1In a sheet pan, add chicken sausage (12 ounces) and sliced into disks.
  2. 2In a sheet pan, add chicken sausage (12 ounces) and sliced into disks.
  3. 3In a sheet pan, add chicken sausage (12 ounces) and sliced into disks.
  4. 4Add olive oil (3 tablespoons), minced garlic (1 tablespoon), broccoli (2 medium crowns), and frozen cheese tortellini (19 ounces).
  5. 5Add olive oil (3 tablespoons), minced garlic (1 tablespoon), broccoli (2 medium crowns), and frozen cheese tortellini (19 ounces).
  6. 6Add olive oil (3 tablespoons), minced garlic (1 tablespoon), broccoli (2 medium crowns), and frozen cheese tortellini (19 ounces).
  7. 7Add parmesan cheese (1/2 cup), salt (1/2 teaspoon), and pepper (1/2 teaspoon).
  8. 8Add parmesan cheese (1/2 cup), salt (1/2 teaspoon), and pepper (1/2 teaspoon).
  9. 9Add parmesan cheese (1/2 cup), salt (1/2 teaspoon), and pepper (1/2 teaspoon).
  10. 10Stir everything together until it's coated in oil and seasoning.
  11. 11Stir everything together until it's coated in oil and seasoning.
  12. 12Stir everything together until it's coated in oil and seasoning.
  13. 13Bake in a preheated oven at 400°F for about 15 minutes.
  14. 14Bake in a preheated oven at 400°F for about 15 minutes.
  15. 15Bake in a preheated oven at 400°F for about 15 minutes.
  16. 16Remove from oven, stir, and bake for an additional 15 minutes.
  17. 17Remove from oven, stir, and bake for an additional 15 minutes.
  18. 18Remove from oven, stir, and bake for an additional 15 minutes.
  19. 19Slice steak against the grain.
  20. 20Slice steak against the grain.
  21. 21Slice steak against the grain.
  22. 22On a sheet pan lined with parchment paper, slice and arrange red onion, yellow bell pepper, red bell pepper, and steak.
  23. 23On a sheet pan lined with parchment paper, slice and arrange red onion, yellow bell pepper, red bell pepper, and steak.
  24. 24On a sheet pan lined with parchment paper, slice and arrange red onion, yellow bell pepper, red bell pepper, and steak.
  25. 25Juice one lime onto the pan and add fajita seasoning (2 tablespoons).
  26. 26Juice one lime onto the pan and add fajita seasoning (2 tablespoons).
  27. 27Juice one lime onto the pan and add fajita seasoning (2 tablespoons).
  28. 28Add olive oil (3 tablespoons) and stir to coat.
  29. 29Add olive oil (3 tablespoons) and stir to coat.
  30. 30Add olive oil (3 tablespoons) and stir to coat.
  31. 31Broil in the oven for about 8 minutes.
  32. 32Broil in the oven for about 8 minutes.
  33. 33Broil in the oven for about 8 minutes.
  34. 34Remove from oven, stir, and broil for another 8 minutes.
  35. 35Remove from oven, stir, and broil for another 8 minutes.
  36. 36Remove from oven, stir, and broil for another 8 minutes.
  37. 37Fill tortillas with the steak and vegetables.
  38. 38Fill tortillas with the steak and vegetables.
  39. 39Fill tortillas with the steak and vegetables.
  40. 40Top with shredded cheese, sour cream, cilantro, and lime.
  41. 41Top with shredded cheese, sour cream, cilantro, and lime.
  42. 42Top with shredded cheese, sour cream, cilantro, and lime.
  43. 43In a sheet pan lined with parchment paper, add chicken breasts (1.5 pounds), green beans (2.5 cups), cherry tomatoes (1.5 cups), and zucchini (2 medium, sliced into half-moons).
  44. 44In a sheet pan lined with parchment paper, add chicken breasts (1.5 pounds), green beans (2.5 cups), cherry tomatoes (1.5 cups), and zucchini (2 medium, sliced into half-moons).
  45. 45In a sheet pan lined with parchment paper, add chicken breasts (1.5 pounds), green beans (2.5 cups), cherry tomatoes (1.5 cups), and zucchini (2 medium, sliced into half-moons).
  46. 46Add salt, pepper, olive oil (3 tablespoons), balsamic vinegar (1/4 cup), garlic powder (1 teaspoon), and Italian seasoning (2 teaspoons).
  47. 47Add salt, pepper, olive oil (3 tablespoons), balsamic vinegar (1/4 cup), garlic powder (1 teaspoon), and Italian seasoning (2 teaspoons).
  48. 48Add salt, pepper, olive oil (3 tablespoons), balsamic vinegar (1/4 cup), garlic powder (1 teaspoon), and Italian seasoning (2 teaspoons).
  49. 49Stir and bake in a preheated oven at 425°F for about 30 minutes or until chicken is cooked through.
  50. 50Stir and bake in a preheated oven at 425°F for about 30 minutes or until chicken is cooked through.
  51. 51Stir and bake in a preheated oven at 425°F for about 30 minutes or until chicken is cooked through.
  52. 52In a bowl, add juice from a 20-ounce can of pineapple chunks, low sodium soy sauce (1/4 cup), brown sugar (3 tablespoons), cornstarch (1 tablespoon), salt (1 teaspoon), and pepper (1/2 teaspoon).
  53. 53In a bowl, add juice from a 20-ounce can of pineapple chunks, low sodium soy sauce (1/4 cup), brown sugar (3 tablespoons), cornstarch (1 tablespoon), salt (1 teaspoon), and pepper (1/2 teaspoon).
  54. 54In a bowl, add juice from a 20-ounce can of pineapple chunks, low sodium soy sauce (1/4 cup), brown sugar (3 tablespoons), cornstarch (1 tablespoon), salt (1 teaspoon), and pepper (1/2 teaspoon).
  55. 55Whisk until cornstarch is no longer lumpy.
  56. 56Whisk until cornstarch is no longer lumpy.
  57. 57Whisk until cornstarch is no longer lumpy.
  58. 58On a sheet pan lined with parchment paper, add cubed chicken breasts (1.5 pounds), diced red and yellow bell peppers, drained pineapple chunks, and diced red onion.
  59. 59On a sheet pan lined with parchment paper, add cubed chicken breasts (1.5 pounds), diced red and yellow bell peppers, drained pineapple chunks, and diced red onion.
  60. 60On a sheet pan lined with parchment paper, add cubed chicken breasts (1.5 pounds), diced red and yellow bell peppers, drained pineapple chunks, and diced red onion.
  61. 61Add the Hawaiian sauce, salt (1 teaspoon), and pepper (1/2 teaspoon).
  62. 62Add the Hawaiian sauce, salt (1 teaspoon), and pepper (1/2 teaspoon).
  63. 63Add the Hawaiian sauce, salt (1 teaspoon), and pepper (1/2 teaspoon).
  64. 64Stir to coat and bake in a preheated oven at 375°F for about 35 minutes.
  65. 65Stir to coat and bake in a preheated oven at 375°F for about 35 minutes.
  66. 66Stir to coat and bake in a preheated oven at 375°F for about 35 minutes.
  67. 67Serve over rice with crushed red pepper flakes and sesame seeds.
  68. 68Serve over rice with crushed red pepper flakes and sesame seeds.
  69. 69Serve over rice with crushed red pepper flakes and sesame seeds.
  70. 70On a sheet pan lined with parchment paper, add russet potatoes (1.5 pounds, cut into smaller pieces), minced garlic (2 tablespoons), olive oil (3 tablespoons), lemon juice, dried oregano (1 tablespoon), salt (2 teaspoons), dried rosemary (2 teaspoons), and black pepper (1 teaspoon).
  71. 71On a sheet pan lined with parchment paper, add russet potatoes (1.5 pounds, cut into smaller pieces), minced garlic (2 tablespoons), olive oil (3 tablespoons), lemon juice, dried oregano (1 tablespoon), salt (2 teaspoons), dried rosemary (2 teaspoons), and black pepper (1 teaspoon).
  72. 72On a sheet pan lined with parchment paper, add russet potatoes (1.5 pounds, cut into smaller pieces), minced garlic (2 tablespoons), olive oil (3 tablespoons), lemon juice, dried oregano (1 tablespoon), salt (2 teaspoons), dried rosemary (2 teaspoons), and black pepper (1 teaspoon).
  73. 73Stir to coat and add chicken thighs (4 bone-in, skin-on).
  74. 74Stir to coat and add chicken thighs (4 bone-in, skin-on).
  75. 75Stir to coat and add chicken thighs (4 bone-in, skin-on).
  76. 76Add chicken broth (1/2 cup) and bake in a preheated oven at 425°F for about an hour.
  77. 77Add chicken broth (1/2 cup) and bake in a preheated oven at 425°F for about an hour.
  78. 78Add chicken broth (1/2 cup) and bake in a preheated oven at 425°F for about an hour.

Ingredients

  • 12 ounces chicken sausage
  • 12 ounces chicken sausage
  • 12 ounces chicken sausage
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 1 tablespoon minced garlic
  • 2 medium crowns broccoli
  • 2 medium crowns broccoli
  • 2 medium crowns broccoli
  • 19 ounces frozen cheese tortellini
  • 19 ounces frozen cheese tortellini
  • 19 ounces frozen cheese tortellini
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 pound flat iron steak
  • 0.5 pound flat iron steak
  • 0.5 pound flat iron steak
  • 1 medium red onion
  • 1 medium red onion
  • 1 medium red onion
  • 1 medium yellow bell pepper
  • 1 medium yellow bell pepper
  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 1 medium red bell pepper
  • 1 lime
  • 1 lime
  • 1 lime
  • 2 tablespoons fajita seasoning
  • 2 tablespoons fajita seasoning
  • 2 tablespoons fajita seasoning
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1.5 pounds chicken breasts
  • 1.5 pounds chicken breasts
  • 1.5 pounds chicken breasts
  • 2.5 cups green beans
  • 2.5 cups green beans
  • 2.5 cups green beans
  • 1.5 cups cherry tomatoes
  • 1.5 cups cherry tomatoes
  • 1.5 cups cherry tomatoes
  • 2 medium zucchini
  • 2 medium zucchini
  • 2 medium zucchini
  • 1 dash salt
  • 1 dash salt
  • 1 dash salt
  • 1 dash pepper
  • 1 dash pepper
  • 1 dash pepper
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 2 teaspoons italian seasoning
  • 2 teaspoons italian seasoning
  • 2 teaspoons italian seasoning
  • 20 ounces pineapple chunks
  • 20 ounces pineapple chunks
  • 20 ounces pineapple chunks
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 0.25 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 1 medium red onion
  • 1 medium red onion
  • 1 medium red onion
  • 1.5 pounds russet potatoes
  • 1.5 pounds russet potatoes
  • 1.5 pounds russet potatoes
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 dash crushed red pepper flakes
  • 1 dash crushed red pepper flakes
  • 1 dash crushed red pepper flakes
  • 1 dash sesame seeds
  • 1 dash sesame seeds
  • 1 dash sesame seeds

Equipment

sheet panparchment paperoven