Sheet Pan dinners are a good way to get dinner on the table quickly, and this one is packed with veggies so it’s not too high calorie.
Chicken and Rainbow Veggies 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces 3 tbsp extra-virgin olive oil divided 1-1/4 tsp kosher salt divided 3/4 tsp ground black pepper 1-1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts) 1 small head broccoli cut into florets (about 2 cups florets) 1 red bell pepper cored and cut into 1/2-inch pieces 1 zucchini halved lengthwise, then cut into 1/2-inchthick half moons 1 yellow squash halved lengthwise, then cut into 1/2-inch-thick half moons Zest and juice of 1 medium lemon 2-1/2 tsp Italian seasoning 1 tsp garlic powder 1 tsp onion powder ¼ cup freshly grated Parmesan cheese Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into a fairly even layer and stirring it a bit if needed.
Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Sprinkle with Parmesan. —kwc— Shrimp cooks fast and in most preparations it’s not very high calorie, this recipe being one of them.
Sheet Pan Shrimp Fajitas
3 tbsp neutral-flavored oil, such as avocado or grapeseed 1 tbsp chili powder 2 tsp ground cumin 1/4 tsp garlic powder 1 tsp lime zest 3/4 tsp salt 1/2 tsp chipotle chile powder 1 large red bell pepper, sliced 1 large yellow bell pepper, sliced 1 large onion, halved and sliced 1 pound large shrimp (2430 count), peeled and deveined, halved lengthwise 1 tbsp lime juice 8 corn tortillas, warmed Lime wedges, chopped fresh cilantro, sour cream, avocado and/or pico de gallo for serving Preheat oven to 400. Combine oil, chili powder, cumin, garlic powder, lime zest, salt and chipotle chile powder in a large bowl. Transfer 4 teaspoons of the mixture to a small bowl and set aside. Add red and yellow bell peppers and onion to the large bowl; stir to combine. Spread the vegetables on a large, rimmed baking sheet and roast on the middle rack, stirring once, until mostly soft, 13 to 15 minutes. (Reserve the large bowl for the next step.)
Meanwhile, add shrimp and the reserved chile mixture to the large bowl and toss to combine. Once the vegetables have softened, remove from the oven and stir in the shrimp on the baking sheet. Continue roasting until the vegetables and shrimp are cooked through, about 5 minutes more. Transfer to a serving dish and stir in lime juice. Serve with warmed tortillas and with lime wedges, cilantro, sour cream, avocado and/or pico de gallo, if desired.
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