cinderellasapron 
I LOVE a good sheet pan dinner! Cooking everything on one pan at the same time means a quick weeknight dinner and easy clean up. Today, we are making my top 5 sheet pan dinners for Summer, filled with gorgeous flavors and fresh vegetables that scream Summertime! They are sure to please the whole family!
Sheet Pan BBQ Chicken Dinner
Credit: cinderellasapron.com
Ingredients
- 2-3 pounds chicken breast
- 12 baby potatoes, halved
- 1 red bell pepper, seeded and cut into 1 inch pieces
- 1 zucchini, cut into 1 inch pieces
- 1/2 a red onion, cut into 1 inch pieces
- 2 ears of corn, cut in half
- 2 Tablespoons butter
- 1 cup of BBQ sauce
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the BBQ Rub:
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat the oven to 425 degrees F. and line a sheet pan with foil. Grease with a little oil. 2. Add all of the veggies to the pan, except the corn. Drizzle with the oil, salt and pepper. 3. Combine the BBQ rub ingredients in a small bowl. 4. Sprinkle the seasoning all over the chicken breasts, and add them to the pan with the veggies. 5. Wrap the corn cobs in foil (2 pieces in each) with the butter, and sprinkle with salt and pepper. Add to the pan. 6. Bake for 15 minutes, and remove and brush the chicken with the BBQ sauce. Bake for an additional 10 minutes more, or until the chicken reaches 165 degrees F. internally.
Sheet Pan Shrimp Boil
Credit: cinderellasapron.com
Ingredients
- 1 pound of jumbo raw shrimp, peeled and deveined (tails on optional)
- 12 ounces smoked andouille sausage, sliced in 1/2 inch coins
- 1 pound baby potatoes, cut in half
- 3 ears of corn, cut in thirds
- 6 Tablespoons butter, melted
- 3 cloves garlic, minced
- 1 Tablespoon old bay
- 2 Tablespoons fresh parsley
- 2 lemons, cut into wedges
Directions
- Preheat the oven to 425 degrees F. and line a sheet pan with parchment paper. 2. Combine the butter, garlic, and old bay in a bowl. 3. Combine the potatoes and corn in one bowl, and the shrimp and andouille in another. 4. Divide the butter mixture amongst the two bowls, and combine. 5. Add the potatoes and corn to the sheet pan and bake for 20 minutes. 6. Add the shrimp and andouille, and bake an additional 10 minutes more, or until the shrimp is cooked through. 7. Remove from oven and serve with fresh parsley and lemon.
Sheet Pan Farmer's Market Gnocchi
Credit: cinderellasapron.com
Ingredients
- 20 ounces of frozen gnocchi, thawed
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, cut into 2 inch pieces
- 2 ears of corn (cut the kernels off)
- 1 zucchini, cut into 1 inch pieces
- 1/2 red onion, cut into 1 inch pieces
- 1/3 cup olive oil, divided
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1/2 cup parmesan cheese
- basil, for garnish
Directions
- Preheat the oven to 425 degrees F. and line a sheet pan with parchment paper. 2. Place the gnocchi and veggies on the sheet pan. Drizzle with half the olive oil. Season with salt, pepper, and the garlic. Toss to coat. 3. Roast for 10 minutes, rotate the pan, and roast an additional 10-12 minutes, or until the veggies are soft, and the gnocchi are slightly browned. 4. Drizzle with more oil and parmesan cheese. Stir, popping the tomatoes as you go. (This is what makes a yummy sauce). 5. Sprinkle with basil, and serve!
Sheet Pan Greek Chicken Meatballs and Lemon Potatoes
Credit: cinderellasapron.com
Ingredients
- For the Meatballs:
- 1 pound ground chicken
- 1 egg
- 1/2 cup crumbled feta cheese
- 1 teaspoon each : oregano, basil, onion powder, garlic powder, dill, and parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- For the Lemon Potatoes:
- 3 russet potatoes, cut in wedges
- 3 Tablespoons lemon juice
- 1/2 Tablespoon lemon zest
- 4 Tablespoons olive oil
- 1/8 cup fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt and pepper
- 1 bunch asparagus, trimmed
Directions
- Preheat the oven to 400 degrees F. and line 2 sheet pans with parchment paper. 2. In a large bowl, combine all of the lemon potato ingredients. Pour onto one sheet pan, and roast for 20 minutes. 3. Meanwhile, combine all of the meatball ingredients in another bowl. Form 1 1/2-2 inch meatballs and place on the other sheet pan. Next to the meatballs, place the asparagus and drizzle with a little more olive oil, salt and pepper. 4. Once the potatoes have cooked for 20 minutes, add the sheet pan of meatballs and asparagus, and cook another 25 minutes. 5. Serve with more lemon juice and parsley, if desired.
Sheet Pan Steak Fajitas
Credit: cinderellasapron.com
Ingredients
- 1 pound sirloin or flank steak, sliced into 1/2 inch strips
- 1 large onion, thinly sliced
- 2 bell peppers, sliced
- 2 Tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- warmed tortillas, cilantro, and lime wedges for serving
Directions
- Preheat the oven to 400 degrees F. and line a sheet pan with foil 2. Place the sliced steak in the center of the pan. On one side, add the onions, and the bell peppers on the other. Drizzle all with the oil, and spices. 3. Toss to coat. 4. Cook 12-15 minutes, or until vegetables are softened and steak is cooked through. Serve with warmed tortillas, cilantro, and lime wedges.
