cinderellasapron 
Today we are making 5 more Easy Summer Sheet Pan Dinners! All of these dinners are cooked on one pan, which means easy dinner with even easier cleanup! We will be making Sheet Pan Salchipapas, Sheet Pan Bruschetta Chicken, Sheet Pan Paella, Sheet Pan Cashew Chicken, and Sheet Pan BBQ Mini Meatloaves!
Sheet Pan Salchipapas
Ingredients
- 2-3 large russet potatoes, peeled and cut into 1/4 inch fries
- 2 TBSP olive oil
- salt and pepper
- 6 hot dogs, sliced
- ketchup, mustard, and parsley, for serving
Aji Amarillo Sauce
- 2 TBSP Amarillo paste
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 TBSP ketchup
- 1 TBSP lime juice
- salt and pepper
Instructions
- Soak the potatoes in cold water for 30 minutes. Drain, and dry completely.
- Preheat oven to 425 degrees.
- Toss the potatoes in olive oil, and season with salt and pepper. Spread on a baking sheet, making sure not to overcrowd the fries.
- Bake for 25 minutes, flipping half way through.
- Add the hot dogs, and bake an additional 15 minutes.
- Serve with the Aji Amarillo sauce, ketchup, mustard, and fresh parsley.
Aji Amarillo Sauce
- Combine the Amarillo paste, mayo, sour cream, ketchup, lime juice, and salt and pepper. Drizzle over fries and hot dogs.
Sheet Pan Bruschetta Chicken
Ingredients
- 2 large chicken breasts, cut in half horizontally to make 4 cutlets
- 3 TBSP olive oil, divided
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 8 ounces fresh mozzarella, cut in 4 slices
- 1 bunch asparagus
- 12 ounces cherry tomatoes, cut in 1/4's
- 3 cloves garlic, minced
- 1/4 cup fresh basil, minced
- 2 tsp balsamic vinegar, divided
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Rub chicken breasts with 1 TBSP oil. Season with salt, pepper, 3/4 tsp Italian seasoning, and garlic powder. Place on a baking sheet lined with parchment paper. Bake for 10 minutes.
- Top each with a slice of mozzarella. Add asparagus to the pan, and drizzle on a TBSP oil, 1 tsp balsamic, 1/4 tsp. Italian seasoning, salt and pepper. Bake 8-10 minutes more. Serve with cold tomato salad on top of chicken.
Tomato Salad
- Combine the cherry tomatoes, garlic, basil, 1 tsp. balsamic, and 1 TBSP olive oil. Season with salt and pepper.
Sheet Pan Paella
Ingredients
- 2 TBSP olive oil
- 1/2 red onion, chopped
- 1/2 bell pepper, chopped
- 3 garlic cloves, minced
- zest of 1 lemon
- 1 tsp smoked paprika
- 1 pinch saffron
- 1 pound large, raw shrimp, peeled, deveined, with tails on
- 8 ounces chorizo, sliced into rounds
- 3 cups rice, cooked in chicken broth
- 1 cup frozen peas
- fresh parsley
Instructions
- Preheat oven to 400 degrees.
- Drizzle the oil all over a baking sheet lined with parchment paper.
- Add the onion, bell pepper, garlic, lemon zest, paprika, and saffron. Roast for 5 minutes.
- Add the shrimp and chorizo to the pan, and stir to coat. Bake an additional 5 minutes.
- Push everything to the outer edges of pan, and place rice in the center. Top with peas. Cook for 5-8 minutes more. Give everything a good stir, and serve with fresh parsley.
Notes
Minute rice option: If you’d rather cook the rice right on the pan, you can use 3 cups of minute rice. Add 3 cups chicken broth on top of the rice, and cook the same 5-8 minutes.
Sheet Pan Cashew Chicken
Ingredients
- 1/3 cup soy sauce
- 3 TBSP honey
- 2 TBSP vinegar
- 2 TBSP sesame oil
- 2 cloves garlic, minced
- 2 tsp grated ginger
- 2 large bell peppers, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 2 large chicken breasts, cut into 1 inch pieces
- 1 cup cashews
- rice, chives, and sesame seeds for serving
Instructions
- Preheat oven to 425 degrees.
- Combine the soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a bowl.
- Pour half the sauce over the peppers and onions, toss to combine. Add to a sheet pan lined with parchment paper. Roast for 15 minutes.
- Meanwhile, add remaining sauce to chicken in a bowl, and let it marinate while the veggies roast.
- Add the chicken to the pan, along with the cashews. Roast and additional 12-15 minutes. Toss together. Serve with rice, if desired, and top with chives and sesame seeds.
Sheet Pan BBQ Mini Meatloaves
Ingredients
- 1 pound baby potatoes, cut in half, or quarters
- 2 TBSP oil, divided
- salt and pepper, to taste
- 1/2 pound green beans
- 1 pound ground beef
- 1 egg
- 1/2 onion, grated
- 1/2 cup breadcrumbs
- 1 cup BBQ sauce, divided
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 slices cooked bacon, crumbled
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with foil or parchment, and spray with oil.
- Toss the potatoes in 1 TBSP of oil and season with salt and pepper. Place on sheet pan, and roast for 20 minutes.
- Meanwhile, combine the ground beef, egg, onion, breadcrumbs, 1/4 cup BBQ sauce, garlic powder, parsley, and salt and pepper. Form into 4 mini meatloaves.
- In the same bowl as the potatoes, toss the green beans with 1 TBSP oil, salt and pepper.
- Flip the potatoes, and add the green beans and meatloaves to sheet pan. Roast an additional 20-25 minutes.
- Brush tops of meatloaves with remaining BBQ sauce, and crumbled bacon. Cover the meatloaves and let rest for 10 minutes before serving.
