Lime Sheet Pan Chicken Fajitas with Quick Guac.

Sheet pan chicken fajitas are the most perfect weeknight meal.  Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC! If this isn’t the definition of my ideal meal I don’t know what is. We loooove fajitas in this house. They are a great […]

The post Lime Sheet Pan Chicken Fajitas with Quick Guac. appeared first on How Sweet Eats.

Sheet pan chicken fajitas are the most perfect weeknight meal. 

sheet pan chicken fajitas

Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC!

If this isn’t the definition of my ideal meal I don’t know what is.

sheet pan chicken fajitas on tortillas with sour cream

We loooove fajitas in this house. They are a great meal to prep ahead of time (I often marinate both the meat and peppers a day or so ahead!), easy to throw together and usually provide us with a good amount of leftovers. We’re obsessed!

And that’s just the “regular” old fajitas – these sheet pan ones are even simpler!

sliced peppers and onions

As we enter the season of squash, where basically everything I want to eat tastes like a mixture of pumpkin and brown butter and sage, it’s so nice to occasionally have a dinner that doesn’t have those flavors. During this season I always find that having tacos or some sort of pasta tastes incredible, but the other things I’m making are so buttery and spiced. 

This totally makes up for that!

fajita marinade

Now, I do have a nacho sheet pan chicken – which is incredible. I use peppers in that too, and you can shred it and put it in tortillas, or just eat it as is.

However, I decided to share these fajitas with you too because so many of you want to make my shrimp version with chicken

pouring fajita marinade on peppers and onions

Yes… 

This is basically the chicken version of my lime sheet pan shrimp fajitas that we all flip over. Lime loaded, if you will. A favorite weeknight meal. One that truly everybody loves.

sheet pan chicken fajitas with cilantro

To make them come together in the best way possible, I cook the peppers and onions first, allowing them to get super caramely and roasty. Then, I push them to the side and add the chicken pieces. And we roast it all together so it’s done to perfection. 

This method is IDEAL for sheet pan meals. I’ve always struggled with them because items on the sheet pan rarely require the same cook time. 

This solves that! 

sheet pan chicken fajitas

My (and Eddie’s!) favorite fajita toppings? A simple sprinkle of fresh cilantro and crumbled cotija cheese. Cotija is just the best – it’s probably one of my favorite cheeses of all time. It adds SO much to a dish. 

Most of the time, I’ll add a few avocado slices or guacamole too. Eddie isn’t it to it, but the kids adore guac, so we almost always have it on hand.

My quick guacamole recipe here is one I throw together constantly. Bare bones, but tastes incredible. Skip the fancy add-ins for this guac and throw it on top of your fajitas.

sheet pan chicken fajitas on a tortilla

Finally, a drizzle of sour cream or even mayo for that creamy favorite. A big spritz of lime.

Lots of chip.

And a margarita please!

sheet pan chicken fajitas

Sheet Pan Chicken Fajitas

Print

Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are the easiest weeknight meal! Loaded with lots of lime flavor and super easy to throw together.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 bell peppers, red, orange, yellow
  • 1 sweet onion
  • 1 pound chicken breasts, cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro, plus more for serving
  • lime wedges, for serving
  • warm tortillas, for serving
  • cotija cheese, for serving
  • sour cream, for serving

quick guacamole

  • 2 avocados
  • 1 to 2 limes, juiced
  • 2 tablespoons diced onion
  • ¼ cup chopped cilantro
  • salt and pepper

Instructions

  • Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
  • Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
  • In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  • Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  • In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
  • Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
  • Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.

quick guacamole

  • Mash everything together in a bowl until combined!

sheet pan chicken fajitas

Definite crowd pleaser for sure.

The post Lime Sheet Pan Chicken Fajitas with Quick Guac. appeared first on How Sweet Eats.

Embarrassingly Easy Sheet Pan S’mores!

These are seriously the most embarrassingly easy sheet pan s’mores! And you need them. I think I’ve died and gone to heaven. Cue all the exclamation points. And this is soooo not my regular Monday recipe. But we could all use some s’mores! This was another “recipe” that I shared on instagram when we had […]

The post Embarrassingly Easy Sheet Pan S’mores! appeared first on How Sweet Eats.

These are seriously the most embarrassingly easy sheet pan s’mores! And you need them.

sheet pan s'mores

I think I’ve died and gone to heaven. Cue all the exclamation points.

And this is soooo not my regular Monday recipe. But we could all use some s’mores!

This was another “recipe” that I shared on instagram when we had my mom’s birthday two weeks ago. I couldn’t believe how many of you asked for the recipe and I hate to say, there really is no recipe! But here is the method for getting the perfect pan of s’mores, sans fire.

chocolate, graham crackers, marshmallows

Now of course, disclaimer:

Yes yes YES I 100% think most of the fun with s’mores is roasting the marshmallow yourself. And just the simple act of roasting it over the fire. It totally MAKES the experience.

But! Here’s the thing. If you don’t have a fire pit, and it’s late, and you have a few family members over (if you’re doing that, right now we’re doing our immediate fam) and you all want s’mores… you’re sort of out of luck.

Sure, the microwave works. I have been known many a time to make a microwaved s’mores in a moment of desperation. I am not ashamed. 

Making sheet pan s’mores is the secret though. Also, a fab idea for a bunch of kids!

chocolate on graham crackers

The first time I made these I had a complete brain meltdown. See, I’m terrible at math (you know this) and even worse, I don’t really care that I’m terrible at math? Thank you iPhone calculators and everything else in the last ten years. I made a big sheet pan and it didn’t register that I would just be adding tops to the s’mores. I kept thinking I was combining the s’mores that were on the sheet.

So we ended up with 25 s’mores. Yes. 25.

Oops! 

That’s a fun mistake though, let me tell you. I was thinking we’d end up with 12, because I’d smash them together. I know. It makes zero sense. Brain meltdown!

sheet pan s'mores

Anyway, that’s why these are so great. You can make a LOT at once and they are all done at the same time. It’s not like you have to wait to share sticks or big skewers for roasting. At the same time, a bunch of people can enjoy their s’mores! That’s a win.

sheet pan s'mores

You can use homemade ingredients if you wish. I’ve made homemade graham crackers here and homemade marshmallows lots of times!

Or you can use store bought ingredients too. I like plain grahams, these big square marshmallows and lindt chocolate (because it’s the best, but also because the square fits so well on a graham!) or a peanut butter cup

sheet pan s'mores

Other bonuses:

The marshmallows still get toasty and brown. I prefer them charred and on fire, but this is close enough.

The chocolate gets wonderfully melty too. Like PERFECTLY melty. You know how sometimes you might have an unmelted bite of chocolate in your s’more? That doesn’t happen with these.

The grahams get a little toasty too. Like, adding-depth-of-flavor toasty. In the best way. This makes them taste richer and nuttier. 

So hi! Hello! When are you making sheet pan s’mores?!

stack of sheet pan s'mores

Sheet Pan S’mores

Print

Sheet Pan S’mores

These sheet pan s'mores are embarrassingly easy and oh so good. Perfect for a crowd, kids or when you don't have access to a bonfire!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 s'mores
Author How Sweet Eats

Ingredients

  • 24 graham crackers
  • 12 squares of chocolate lindt is my favorite, or use peanut butter cups
  • 12 marshmallows

Instructions

  • Place your oven rack on the lowest level of the oven. This is important! We’re using the broiler, and placing it on the lowest rack gives the marshmallows and chocolate a minute or two to toast and melt before burning.
  • Preheat the broiler in your oven to high. Place 12 graham crackers on a sheet pan. Top each with a piece of chocolate or a peanut butter cup. Top each with a marshmallow.
  • Place the sheet pan in the oven for 1 to 3 minutes - keeping your eye on it the whole time. This will all depend on your broiler! You want the marshmallows puffed and golden brown on top.
  • Remove the pan from the oven and top with the remaining graham crackers. Serve immediately.

stack of sheet pan s'mores

I mean these are definitely allowed on a Monday.

The post Embarrassingly Easy Sheet Pan S’mores! appeared first on How Sweet Eats.

Our 15 Speediest, Most Popular Sheet-Pan Recipes

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But I hardly need to tell you this. Sheet-pan recipes are some of our most popular attractions (ahem, please refer to this list). There are the buttery, flakey slab pot pies, roast-y salads, a full American breakfast...I could keep going!

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It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily's favorite tool in the kitchen saves the day (and dinner).


Sheet-pan dinners are weeknight staples for so many of us, and for good reason: They’re simple, reliable paths from kitchen to table—no matter the night of the week, or what’s going on around us. They don’t require expensive equipment or precise techniques, and they’re riffable based on what’s on hand. Pile some combo of protein, vegetables, and starch on a sheet pan, slide it into a hot oven, and come back to a warm, satisfying meal.

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The post Sheet Pan Sausage Gnocchi appeared first on Two Peas & Their Pod.

Lime Loaded Sheet Pan Shrimp Fajitas!

Hello! I can’t even handle how much we loooove these sheet pan shrimp fajitas! DINNER TONIGHT?! Seriously. If you’re in need of a good weeknight meal, I.have.got.your.back!  I’m secretly even more excited about these than usual, because I’m back into shrimp and pumped to share such a fantasic dish. I got weird about shrimp when […]

The post Lime Loaded Sheet Pan Shrimp Fajitas! appeared first on How Sweet Eats.

Hello! I can’t even handle how much we loooove these sheet pan shrimp fajitas!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

DINNER TONIGHT?!

Seriously. If you’re in need of a good weeknight meal, I.have.got.your.back! 

lime marinated shrimp

I’m secretly even more excited about these than usual, because I’m back into shrimp and pumped to share such a fantasic dish.

I got weird about shrimp when I was pregnant with Max. It wasn’t a full-on aversion and it’s not like I’ve totally avoided it since. But I rarely choose it from a menu or even make it for dinner unless it’s a recipe that is SUPER good.

Like this one! 

lime crema

We live for fajitas in this house. My flank steak fajitas? Make ‘em every other week. At least. And I use that marinade on chicken a lot too. I grill them, roast them – whatever works for me that day. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Now here’s the key with the shrimp fajitas. Shrimp cooks so quickly that you can’t throw everything on the pan at once. You don’t want the shrimp to be dry or gummy. In order to avoid that, I roast the peppers and onions first while the shrimp marinates.

This allows the peppers and onions to get that classic caramely charred fajitas flavor, you know?

Once the peppers have done their thing ( about 15 to 20 minutes!), I add the shrimp to the pan and roast for another 6 to 8 minutes.

It’s PERFECT.

Everything is so flavorful and warm together and the shrimp is still juicy. We love it!

lime roasted shrimp

But! It gets better.

Warm the tortillas. Make a lime loaded crema (it’s super limey!) and then sprinkle a touch of cotija cheese on top. Oh my word. You won’t want to stop eating them!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Also, all the bonus points for prepping ahead of time.

When I have fajitas on the menu, I slice the peppers and onions ahead of time. I store them in a stasher bag in the fridge with a paper towel. I make sure my shrimp is ready to go (defrosted, peeled, deveined, etc) and then when it’s time for dinner, all I have to do is assemble the sheet pan, then make the marinade and crema. It’s not much work for SUCH a flavorful dinner that everyone goes crazy for. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Leftovers are great too! Sure, they are good as the same – fajitas. But I love the peppers and shrimp on a salad the next day OR if you’re really feeling crazy, on nachos.

YEP. YEP. 

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

Lime Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, (minced)
  • 2 bell peppers, (red, orange, yellow)
  • 1 sweet onion
  • 1 pound raw, peeled, deviled shrimp
  • ¼ cup chopped fresh cilantro
  • lime wedges, (for serving)
  • warm tortillas, (for serving)
  • cotija cheese, (for serving)
  • pickled onions, (for serving)

lime crema

  • 1/2 cup plain greek yogurt, (2% or full fat)
  • 1 lime, (juiced and zest freshly grated)
  • 1 garlic clove, (minced)
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
  2. In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  3. Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  4. In the meantime, place the shrimp in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted! In this time, you can make the crema.
  5. Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the shrimp on the sheet in a single layer. Roast the shrimp for 6 to 8 minutes or until it’s just pink and opaque.
  6. Once the shrimp is finished, assemble your fajitas! Start with peppers and onions, add on the shrimp. Drizzle with the crema, sprinkle with cotija cheese and top with pickled onions and fresh cilantro if you wish.

lime crema

  1. Whisk together all ingredients and let them sit for at least 15 minutes before using. This stores great in the fridge for a few days!

These lime sheet pan shrimp fajitas are the best weeknight meal! Make everything on the sheet pan and serve in warm tortillas. Delicious!

I mean, seriously, look at those!

The post Lime Loaded Sheet Pan Shrimp Fajitas! appeared first on How Sweet Eats.

Easy Sheet Pan Dinner

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win! In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started! Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil. What’s in this sheet pan dinner? This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Easy sheet pan dinner

In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started!

Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil.

Bowl of vegetables

What’s in this sheet pan dinner?

This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it’s not like you’re giving anything up or having will power: they just taste good.

Here’s what we’ve packed into this easy sheet pan dinner:

  • Broccoli is high in fiber, relatively high in protein for a green veggie.
  • Red onion packs in the vitamins!
  • Sweet potatoes are high in beta-carotene, Vitamin A, and fiber.
  • Red pepper high in vitamin C: double your daily need!
  • Chickpeas load it with plant-based protein to make it a filling meal!
  • Olive oil
  • Spices: Garlic powder, Old Bay and Italian seasoning
  • Lemon for a bright zing!
Sheet pan dinner

The basic concept: making dinner on a sheet pan

The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based (WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.

Yep, there’s no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here’s what you’ll do:

  • Chop all the veggies (see instructions below).
  • Mix them with the drained chickpeas, olive oil, and spices.
  • Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.
Sheet pan dinner

How to serve this sheet pan dinner

You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here’s what we did:

  • Serve with rice, quinoa or another whole grain. Adding a little rice, quinoa or a whole grain makes it into a more filling meal. We’d suggest about 3/4 cup cooked grain per serving.
  • Serve over seasoned lentils! Alex recently made us a veggie dish for dinner and instead of serving it over rice, he served it over lentils instead. It was really good! The benefit of this is it packs in even more plant based protein! Try our Seasoned Brown Lentils, Seasoned Black Lentils, or Instant Pot Lentils.
  • Dollop with sour cream, cashew cream or another sauce. It’s nice to have a dollop of creaminess to tie everything together. We used sour cream, or for vegan cashew cream is delicious (make it ahead). A few other sauce ideas: Best Tahini Sauce, Cilantro Sauce, or Lemon Yogurt Sauce.
Sheet pan dinner

Can you substitute anything for chickpeas?

What if you don’t like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:

  • 15-ounce can black beans
  • 1 1/2 cups shelled edamame

More filling plant based dinner recipes

Looking for more healthy and easy plant based dinner recipes? We got you! Here are some you might enjoy:

  • Easy Chickpea Curry The ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
  • Mexican Sweet Potatoes You won’t believe the flavor here, topped with black bean salsa and creamy cilantro sauce!
  • Favorite Vegan Lasagna This will become your new favorite : guaranteed. It’s whole food plant based and dairy free.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Easy sheet pan dinner

Easy Sheet Pan Dinner


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!


Ingredients

  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 2 medium red potatoes
  • 1 red pepper
  • 1 15-ounce can chickpeas
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning*
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 lemon
  • Rice or quinoa (or another whole grain or seasoned lentils), to serve (optional)
  • Sour cream or cashew cream, to serve

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa or Instant Pot Quinoa.
  3. Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
  4. Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
  5. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
  6. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
  7. Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
  8. Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Top with sour cream or cashew cream.

Notes

*If you can’t find Old Bay, you could try 1 teaspoon paprika and 3/4 teaspoon kosher salt or celery salt.

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Fact: I almost never turn on my oven in the summer. Because doing so in my 300 square foot apartment, which has just one window that I can actually open, creates a hot, dense hellscape I’d rather not subject myself to.

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