Recipe: Sheet Pan Dinners

Last updated: October 12, 2020, at 3:38 p.m. PT

Originally published: October 12, 2020, at 3:34 p.m. PT

chicken fajitas

MISO ROASTED TEMPEH WITH BRUSSELS SPROUTS AND SWEET POTATOES

Serve over your favorite cooked grain for a delicious and satisfying dinner with minimal effort.

INGREDIENTS

  • 2 tablespoons miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon sesame oil 
  • 1 tablespoon avocado oil
  • 1 (8oz.) package tempeh, cut into ½ inch cubes
  • 1 large sweet potato, cut into ½ inch cubes
  • 1-pound brussels sprouts, trimmed and halved
  • ¼ cup chopped cilantro
  • 1 tablespoon sesame seeds

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper. 
  3. In a small bowl, use a fork to mix the miso paste, vinegar, honey, red pepper flakes, sesame oil and avocado oil until well mixed. 
  4. Scatter the tempeh, sweet potato and brussels sprouts over the prepared baking sheet. 
  5. Pour the sauce over and use your hands to mix until evenly coated. Add a drizzle more avocado oil if needed. 
  6. Bake for 10 minutes, flip and return to oven until veggies are fork tender – about 10-15 minutes more.

TIP

Swap the veggies with your seasonal favorites. More tender vegetables, like asparagus, can be added halfway through cooking time.  


ROASTED CHICKEN FAJITAS

This simple and delicious dinner is always a crowd pleaser!

INGREDIENTS

  • 2 teaspoons each – chili powder, cumin and dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¾ teaspoon each, salt and pepper
  • 1-pound boneless, skinless chicken breast, cut into thin strips
  • 3 bell pepper, cut into strips
  • 1 red onion, cut into wedges with root intact
  • 3 tablespoons avocado oil
  • ¼ cup chopped cilantro
  • ½ lime
  • Corn or flour tortillas, warmed 
  • 1 avocado, sliced
  • Plain Greek yogurt, for serving

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mix spices, salt and pepper in a small bowl. 
  4. Scatter the chicken, bell peppers and onion on your prepared baking sheet. 
  5. Drizzle with oil and sprinkle with spice mixture. 
  6. Toss to coat everything evenly with oil and spices. 
  7. Bake for 20-25 minutes or until chicken is cooked through and vegetables are crisp tender. 
  8. Remove from oven and sprinkle with cilantro and lime juice.
  9. Serve in warm tortillas topped with avocado and yogurt. 
Category: Recipes