Easy Weeknight Sheet Pan Suppers

When you’re short on time,  sheet pan suppers top my list for nearly effortless, one-and-done dinners. Simple, easy-to-find ingredients are tossed together with healthy fats, fresh herbs and spices, and a sprinkle of Celtic sea salt on a single sheet pan. The pan goes into the oven, the timer gets set, and you sit down for the next 30-40 minutes. Yes, I said you get to sit down!

Below are three favorites we make in the teaching kitchen on a weekly basis– Roasted Tomatillo Chicken, Roasted Garlic and Asian Veg with Rice Noodles, and Greek Chicken with Veg and Grapes.

Roasted Tomatillo Chicken
Serves 4


  • 6 boneless, skinless chicken thighs
  • 5 tomatillos, paper removed, roughly chopped
  • 3 poblano peppers, seeded, roughly chopped
  • 3 garlic cloves, peeled, smashed
  • 1/2 red onion, peeled, roughly chopped
  • 3 tsp. extra-virgin olive oil
  • 1/2 tsp. sea salt


  1. Preheat oven to 400 F.
  2. On a parchment-lined sheet pan toss together all ingredients. Place pan in oven. Bake 25 minutes, or until chicken registers 165 F. on an instant-read thermometer.
  3. Transfer vegetables into the bowl of a food processor. Pulse until resembles a chunky salsa.
  4. Shred chicken and combine with salsa. Serve warm.

Notes: Serve as a taco filling, as a nacho topping, or over rice.

Roasted Garlic & Ginger Veg
Serves 4

For the vegetables:

  • 1 package rice noodles
  • 3 cups chopped bok choy
  • 2 cups broccoli florets
  • 1 cup sliced carrot
  • 1/2 red onion, peeled, diced
  • 3 garlic cloves, peeled, minced
  • 2 tbsp. minced ginger
  • 1/2 tsp. sea salt
  • 2 tbsp. extra virgin olive oil
  • Sliced green onion and sesame seeds as garnish

For the sauce:

  • 1/2 cup vegetable broth
  • 2 tbsp. tahini
  • 2 tbsp. sesame oil
  • 2 tsp. fresh ginger, minced
  • 1 garlic clove, smashed
  • 1 tsp. white vinegar


  1. Preheat oven to 400 F.
  2. Bring 4 cups salted water to a boil. Add noodles, let stand, covered.
  3. On a parchment-lined sheet pan, toss together bok choy, broccoli, carrots, onion, garlic, ginger, salt, and oil. Place sheet pan in oven. Bake 25 minutes or until vegetables are crisp-tender.
  4. Meanwhile, make the sauce. In a small bowl, whisk together broth, tahini, sesame oil, ginger, garlic, and vinegar. Set aside.
  5. Drain noodles and toss together with vegetables and sauce. Garnish with green onion and sesame seeds. Serve warm or cold.

Roasted Greek Chicken Thighs
Serves 4


  • 4-6 bone-in chicken thighs
  • 1 small eggplant, diced (about 1 1/2 cups)
  • 2 cups seedless red grapes, stems removed
  • 1/2 red onion, peeled, diced
  • 1/2 cup pitted olives, sliced in half
  • 4 garlic cloves, peeled, minced
  • 1 tbsp. minced fresh rosemary
  • 2 tsp. ground cumin
  • 1 tsp. sea salt
  • 3 tbsp. extra-virgin olive oil


  1. Preheat oven to 400 F.
  2. In a large bowl, toss all ingredients together until well-coated. Transfer to a parchment-lined sheet pan.
  3. Place pan in oven. Bake 35 minutes, or until chicken registers 165 F. on an instant-read thermometer. Serve warm.