Simple and Delicious Sheet Pan Dinner Dishes!

I LOVE the following three sheet pan recipes from Skinnytaste One & Done. They are truly, simple to make and super delicious. The bonsus is it's all made on one sheet pan. All three have excellent flavors which makes it difficult to pick a favorite. Enjoy!

Sheet Pan-Chicken Fajitas

*1/4 cup pineapple juice

*Grated zest and juice of 1 lime

*2 Tbs. olive oil

*¼ cup chopped onion

*2 garlic cloves

*1 tsp. chili powder * I used 3 tsp.

*1 tsp. ground cumin

*1 tsp. dried oregano

*1 tsp. smoked paprika

*1 tsp. salt

1pound boneless, skinless chicken breasts

Cooking spray

1 green bell pepper cut into ¼-inch-wide slices

1 red bell pepper cut into ¼-inch-wide slices

1 large onion, cut into ¼-inch-wide slices

Guacamole

1-2 diced tomatoes

Shredded Mexican blend cheese

*Note: if you want to marinade the chicken separate from the vegetables, double the ingredients above for the marinades.

For the Marinade: whisk the pineapple juice, grated lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and ½ tsp. salt together in a liquid measuring cup. * I made two separate marinades: (If you do this double the ingredients above.) 1 for the chicken and 1 for the vegetables. I think this worked out best. I wanted to make sure there was plenty of marinade for both the chicken and vegetables. *I marinaded both separately in the refrigerator for seven hours before cooking.

Prepare the vegetables then add the marinade. Stir to coat. Add chicken to separate marinade container. Store in refrigerator until ready to use.

To make the fajitas, put the chicken and vegetables on one large sheet pan, lined with tin foil and coated with cooking spray. Bake at 425 degrees for 40 minutes. Broil for 5 minutes to make sure the chicken is cooked through and slightly char the vegetables.

To assemble, slice the chicken and serve with guacamole, sour cream, cheese, tomatoes and shredded romaine lettuce if desired.

Recipe from Skinnytaste One & Done

Sheet Pan Dijon-Maple Chicken with Brussels and Butternut Squash

Olive oil spray

2 Tbs. reduced sodium soy sauce

2 Tbs. Dijon mustard, divided

4 Tbs. maple syrup, divided

4 chicken breasts* I used breasts vs. thighs.

Sea salt and freshly ground black pepper

12 ounces Brussels sprouts, trimmed and halved

12 ounces butternut squash, peeled, seeded, and cut into 3/4 inch cubes

1 tsp dried Thyme leaves * I added a little more

1 1/2 Tbs. olive oil

Preheat the oven to 425 degrees. Line an 18-by-13 inch large rimmed sheet pan with foil or parchment and spray with oil.

In a small bowl, combine the soy sauce, 3 Tbs. of the mustard and 2 Tbs. of the maple syrup.

Season the chicken with salt and pepper, then arrange it on the prepared pan.

In a large bowl, combine the Brussels sprouts, butternut squash, thyme an olive oil; season with salt and pepper. Arrange the vegetables on the prepared pan in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat the pieces completely, and pour any remaining sauce over the vegetables.

Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes. Meanwhile, in a small bowl, whisk the remaining one tablespoon each mustard and maple syrup. Brush the mustard/maple mixture over the chicken. Bake 5 more minutes, until browned, and serve right away. Serves 4.

Recipe from Skinny Taste One & Done

Sheet Pan Spicy Peanut Chicken and Vegetables

For Peanut Sauce

2 tablespoons of smooth peanut butter

2 tablespoons of canned full-fat coconut milk

1/2 tablespoon of reduced-sodium soy sauce

juice of 1/2 lime

1 teaspoon of sriracha

1/4 teaspoon of grated ginger

For the Chicken

Olive oil spray

1 1/2 pounds of boneless, skinless chicken breast, sliced into 1-inch-thick strips

2 tablespoons of reduced-sodium soy sauce

juice of 1/2 lime

4 cloves of garlic, finely minced

1 teaspoon of fresh ginger, grated

1 teaspoon of salt

2 cups of peeled and diced sweet potato (about 1/2 inch pieces), about 2 small/ medium sweet potatoes

2 cups of broccoli florets

1 small red onion, sliced

1 red bell pepper, sliced

2 cups of sugar snap peas

1 tablespoon of sesame oil

2 tablespoons of roasted peanuts, chopped

fresh cilantro for garnish

lime wedges for garnish

1. To make the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger in a small bowl until smooth.

2. Adjust a rack in the center and another rack ~4 inches from the broiler. Pre-heat your oven to 425 degrees F. Prepare a large baking tray, roughly 18×13 inches, by spraying with cooking spray.

3. In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and 1/2 teaspoon of salt. Pour half of the peanut sauce over the chicken and stir.

4. Place the sweet potatoes, broccoli, red onion, bell pepper, and sugar snap peas on the prepared pan and toss with sesame oil as well as the remaining salt. Roast in the oven on the center rack, tossing halfway, for about 25-30 minutes or until the sweet potatoes are almost tender.

5. Nestle the chicken among the veggies, pour the remaining marinade over the chicken and then roast until the chicken is cooked through, about an additional 10-12 minutes.

6. Switch the oven to broil and move the pan to the higher rack to broil until the chicken is browned, about 2-3 minutes.

7. Serve, top with peanuts and cilantro.

Recipe from Skinnytaste One & Done