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
Ingredients:
- 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
Directions:
- Preheat oven to 400 F.
- 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.
- Transfer vegetables into the bowl of a food processor. Pulse until resembles a chunky salsa.
- 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
Directions:
- Preheat oven to 400 F.
- Bring 4 cups salted water to a boil. Add noodles, let stand, covered.
- 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.
- Meanwhile, make the sauce. In a small bowl, whisk together broth, tahini, sesame oil, ginger, garlic, and vinegar. Set aside.
- 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
Ingredients:
- 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
Directions:
- Preheat oven to 400 F.
- In a large bowl, toss all ingredients together until well-coated. Transfer to a parchment-lined sheet pan.
- Place pan in oven. Bake 35 minutes, or until chicken registers 165 F. on an instant-read thermometer. Serve warm.