Category: Dinner

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Sheet Pan Chicken Stir Fry

sheet pan chicken stir fry

Enjoy this convenient and delicious one pan chicken stir fry that is packed with the flavors of a classic stir fry but can be whipped up at home in no time. This recipe simplifies the traditional stir fry method by cutting out the wok and wok techniques with a short set of steps. The sheet pan technique not only minimizes the cleanup but also allows for even cooking, ensuring that every bite is bursting with savory goodness.

Mix the sauce in a bowl and prepare all of the vegetables and chicken by cutting them into bite size chunks. When all of that is prepared, place the cut veggies and chicken as a single layer on a sheet pan, preferably with higher sides. Afterwards, pour the sauce over the veggies and chicken evenly. Slide the pan in the oven and come back in 20 minutes to a flavorful, colorful meal that is sure to spice up your meal routine.

This is a great dish for busy meal preppers because it’s fast, simple and brings a lot of nutrition with the flavor. It’s a good mix of veggies and a lean protein and if you’re not a big fan of the veggies, you can easily mix and match them. It’s one pan, a bowl, and a knife and you’re done so cleaning up is super easy. Lastly, stir fry chicken and veggies stores and reheats exceptionally well.

Chicken Stir Fry

Sheet Pan Chicken Stir Fry

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sheet pan
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1 each yellow bell pepper (sliced)
  • 1 cup baby carrots
  • 2 cups snow peas

Marinade

  • 1 tbsp ginger (minced)
  • 1 tbsp garlic (minced)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil

Instructions
 

  • Pre-heat the oven to 400F. In a mixing bowl mix together the marinade until well blended.
  • Cut the chicken into small one inch chunks
  • Assemble the chicken and vegetables on a sheet pan. Pour the marinade over the chicken and veggies and mix it all together
  • Bake in the oven for about 20 minutes until the chicken cooks through to an internal temperature of 165F
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Sausage Marinara and Squash Noodles

sausage marinara
sausage marinara

Sausage Marinara and Squash Noodles

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 2 each pre-cooked sausage links (3 oz each)
  • 2 cups squash noodles
  • 2 cups marinara sauce
  • 1 each red bell pepper (diced)
  • 2 tbsp parmesan cheese
  • 2 leaves fresh basil (sliced)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil (optional)

Instructions
 

  • Pre-heat oven to 425 F
  • Cut sausage links in 1/4 inch slices
  • Pour half of the marinara mixture at the bottom of the baking dish. Then layer the squash spirals onto the marinara
  • Top off the squash spirals with the bell peppers and sliced sausage
  • Pour the remainder of the marinara mixture on top and mix well
  • Bake in the oven for 15 minutes at 425F
  • Sprinkle parmesan cheese on top and garnish with fresh basil leaves or your desired choice of herbs. Season with salt and pepper to your preference
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Sesame Ginger Turkey Meatballs and Squash Noodles

sesame meatballs
sesame meatballs

Sesame Ginger Turkey Meatballs and Squash Noodles

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz pre-cooked turkey meatballs
  • 10 oz butternut squash noodles
  • 1 each red bell pepper (diced)
  • 1 tbsp green onions (chopped)
  • 2 tbsp sesame ginger vinaigrette dressing
  • 1 tbsp coco aminos (soy sauce)
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Heat the meatballs according to the packaging instructions (either in boiling water, the microwave, or oven)
  • Add olive oil to a saute pan on medium-high heat
  • Saute the red bell peppers until they have softened. Then add the squash noodles. Toss the squash noodles around for 3 to 5 minutes
  • Season the squash noodles with garlic powder, salt, and pepper
  • Remove the noodles from the pan, and use the same pan to add the meatballs
  • Add the sesame ginger vinaigrette and soy sauce to the meatballs and mix well. Garnish with the green onions at the end. Serve the meatballs on top of the squash noodles
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Southwest Chicken Skillet

Southwest Chicken Skillet

Southwest Chicken Skillet

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Servings 2

Ingredients
  

  • 12 oz chicken tenderloins
  • 1/2 cup white onions
  • 1 each bell pepper
  • 1 each yellow squash
  • 1 each zucchini
  • 1/2 cup cherry tomatoes
  • 1 cup corn (canned or frozen)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1-2 tbsp olive oil

Instructions
 

Pre-Cook (Mise En Place):

  • Gather your equipment: skillet/wok, tongs, cutting board, knife
  • Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
  • Pre-heat skillet to medium to high heat

Cooking Method:

  • In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
  • Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
  • Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
  • Add the corn, the fresh cherry tomatoes, and cilantro at the very end
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Citrus Baked Salmon with Sautéed Spinach

citrus salmon and spinach
citrus salmon and spinach

Citrus Baked Salmon with Sautéed Spinach

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Prep Time 5 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb salmon
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Spinach

  • 8 cups baby spinach
  • 1 cup cherry tomatoes (sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp olive oil

Mandarin Orange Sauce

  • 1 cup mandarin oranges (drained)
  • 2 tbsp coco aminos (or soy sauce)

Instructions
 

Salmon

  • Preheat your oven to 400F
  • Season the salmon with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 12-15 minutes until it cooks through

Spinach

  • While the salmon is cooking, add oil to a saute pan on medium-high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
  • Once the spinach softens, add the cherry tomatoes
  • Remove from the pan and set aside in a serving dish

Mandarin Orange Sauce

  • Add more oil to the pan and add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with garlic powder, paprika, and coco aminos. Add salt and pepper to preferred taste
  • When the salmon is finished cooking remove it from the oven and place on a serving dish. Serve with the sauteed spinach and top it off withT the mandarin orange sauce
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Shrimp with Corn Medley

shrimp and corn

Shrimp with corn medley is a quick and easy recipe that offers a beautifully balanced flavor from the delicate shrimp to the corn and bell peppers. This meal will fill you up and leave you feeling full for hours while offering high protein and additional nutrients from the veggies. This is a fantastic meal for dinner or meal prep lunches. It reheats well and is unique compared to the usual meal prep recipes that are available.

shrimp and corn

Shrimp with Corn Medley

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 ounces shrimp (peeled and deveined)
  • 2 cups corn
  • 1 each red bell pepper (diced)
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1 each lemon
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Add oil to a saute pan on medium-high heat and saute the onions, green onions, and red bell pepper until they soften
  • Season with paprika, onion powder, and garlic powder
  • Next, add the green onions, corn, and shrimp and cook for about 3 to 4 minutes until the shrimp fully cooks and turns opaque
  • Remove the from the pan and squeeze the lemon juice on top
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Beef Stir Fry with Squash Noodles

Beef Stir Fry with Squash Noodles

Beef Stir Fry with Squash Noodles

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 4

Equipment

  • knife
  • cutting board
  • spatula
  • wok (or saute pan)

Ingredients
  

  • 12 oz beef strips
  • 2 cups squash spirals
  • 1 cup broccoli
  • 1/4 cup red onions (diced)
  • 2 tbsp coco aminos
  • 1 tbsp garlic (minced)
  • 1/4 tsp onion powder
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions
 

  • Add oil to the wok on medium-high heat and saute the red onions and sprinkle with a pinch of salt. Continue to cook the onion until it softens and turns transclucent.
  • Add the beef strips and cook for 3 to 4 minutes until it is cooked through. Add the garlic and season with salt
  • Then pour in the coco amino sauce, and mix well.
  • Add the broccoli and saute for 2 to 3 minutes
  • Add the squash spirals and saute for 3 to 4 minutes until tender
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Rib Eye Steak with Bell Pepper Salsa

rib eye steak with bell pepper
rib eye steak with bell pepper

Rib Eye Steak with Bell Pepper Salsa

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • indoor grill pan
  • sheet pan
  • oven

Ingredients
  

  • 2 6 oz rib eye steaks
  • 1 each yellow bell pepper (diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onion (diced)
  • 1 each lime
  • 1/4 tsp paprika, chili powder, garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 400 F
  • Preheat indoor grill pan on medium to high heat
  • Season the steaks with paprika, chili powder, garlic powder, salt and pepper
  • Coat the rib eye with olive oil and place on the indoor grill. Grill the steaks on both sides for 3 to 5 minutes until they are seared and brown
  • Remove the rib eye and place it on the sheet pan and finish cooking them in the oven for 10 to 15 minutes
  • While the steaks are cooking, place the bell pepper, onions, and cilantro in a bowl
  • Season with lime juice and salt and pepper
  • Remove the steaks from the pan and place them on a serving dish and let them rest for 5 minutes before slicing
  • Place the bell pepper salsa on top and enjoy
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Pineapple Chicken

pineapple chicken
pineapple chicken

Hawaiian Pineapple Pizza Chicken

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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • indoor grill
  • sheet pan
  • oven

Ingredients
  

  • 1 lb boneless chicken thighs
  • 4 slices turkey bacon
  • 1 cup fresh pineapple (chopped)
  • 1/2 cup shredded mozarella
  • 1 each shallot (sliced)
  • 4 tbsps sun dried tomato pesto

Instructions
 

  • Preheat the oven to 400F
  • Marinate the boneless chicken with the sun dried tomato pesto
  • Place the turkey bacon in the oven and cook for 10 minutes until it is crunchy. Once the turkey bacon is cooked, dice it into small pieces
  • Meanwhile, preheat the indoor grill to medium to high heat and cook the chicken on the indoor grill pan on each side for 5 to 6 minutes until golden brown
  • Remove the chicken from the grill pan and place it on a sheet pan. Sprinkle the chicken with mozzarella cheese, chopped pinapple, slices shallots, and diced turkey bacon. Finish cooking it in the oven for 10-15 minutes until it reaches an internal temperature of 165F
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Buffalo Chicken Drums and Parsnip Fries

buffalo chicken and parsnips
buffalo chicken and parsnips

Buffalo Chicken Drums and Parsnip Fries

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 4 each chicken drumsticks
  • 1 lbs parsnips
  • 1 cup buffalo hot sauce
  • 2 tbsp olive oil
  • 1/4 tsp paprika, garlic powder, onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp salt

Instructions
 

  • Preheat the oven to 425F degrees
  • Peel and slice the parsnips into rectangular 3 x 1/2" pieces.
  • Place the chicken drumsticks in a baking dish and pour over the buffalo sauce just enough until it is fully coated
  • Bake the chicken for 30 minutes in the oven
  • Coat the parsnips with olive oil. Sprinkle it with paprika, garlic powder, onion powder, and salt
  • After 30 minutes of baking the chicken, place the parsnip fries on a sheet pan and roast in the oven for 15 minutes
  • Remove items oven and place it on a serving dish and enjoy!