This Sheet Pan Roast Chicken and Veggies Dinner is extremely simple to toss together, it’s ready in just about 30 minutes and you can easily adjust the recipe’s ingredients to your personal favorites. Swap out the veggies, try a different herb and spice blend.
Sheet pan dinners are the ultimate in one-pan meals. These versatile meals are easy to customize for even the pickiest of eaters. With a trusty sheet pan, just a few pantry staples and your favorite in season produce in just about 30 minutes of cooking, you can have a hearty, tasty dinner on the table any night of the week.
This recipe is highly versatile, you change out the veggies depending on the season and your family’s preferences. Here we went with Brussels sprouts and butternut squash, two of our personal favorites – but you can also use cabbage, green beans, squash, peppers, onions or shallots, broccoli, cauliflower, potatoes (white or sweet), zucchini, carrots, etc. Go with the best the season has to offer and of course, your family’s favorites.
In an effort to ‘Keep it Simple, Stupid’, today I am bringing you an effortless, one-pan recipe, perfect for the busy weeknights ahead. Without the overly-styled (not-so-realistic) plates of food and the fussy settings, I want to illustrate just how uncomplicated, yet still super tasty and nourishing, weeknight eating can be.
I have been loving the wide array of creative one pan and one pot meals that flood the internet this time of year. This is precisely the inspiration we all need more of, when life feels so hectic that take out seems the only way. Easy weeknight meals only have to be as complicated as we make them, I find one-pan, one-pot, under 30-minute real food meals to be way to go. Always.
I know for many of you with families and busy schedules, though the summer is supposed to be about relaxing and chilling, somehow before you know it, the schedule fills up and you are going non-stop. Dinners are eaten on the run and you are quite literally setting up your digestion for a rough go. While it’s far easier said then done, to slow down, I think much of this action can take place with meal planning and preparing meals that can me made start to finish in under 30 minutes. Read the rest of this entry »
We have all seen the one pot pasta phenomenon and while I am a big fan and even shared a gluten-free rice pasta version of this today, I also wanted to create a grain-free version, highlighting my personal favorite, noodle – zucchini noodles/pasta AKA “zoodles”!
This veggie-centric take on the classic, simple, weeknight meal is not just a great way to enjoy the best of the season, but I have found it’s also a wonderful way to use up some of those last bits of veggies, the things in the fridge you aren’t sure what to do with, the scraps from another recipe. Toss them in and go to town. You can’t go wrong.
Listen, I am not even going to try to claim any bit of this whole one-pot pasta thing, as my idea. If you have spent more than 5 minutes on Pinterest you will know that this phenomenon has swept the internet in the past few years and it’s definitely not going away. In fact, you can even read about the back story and learn where the trend originated.
But, just because I can’t have gluten and I prefer to avoid dairy, doesn’t mean I shouldn’t be able to partake. In fact, I took it all a step further after a trip to the farmers market, adding as many end-of-summer veggies as I could, because duh – veggies are the best!!
This hearty, creamy, Late Summer Farmers Market One-Pot Pasta dish can be made in just about 20 minutes, from start to finish, with just one pot to clean. It’s gluten-free and naturally vegan, plus you can easily adapt it to what is most in-season and highlight your favorites! I love that without any dairy this pasta is creamy and rich. Of course, if you are a cheese-eater, go to town and top it with your favorite shredded cheese.
For my paleo and grain-free friends, you can grab an alternative recipe today where I am sharing a version of this one-pot pasta dish featuring zucchini pasta (aka zoodles)5 from 1 reviewsLate Summer Farmers Market One-Pot Pasta (Gluten-Free)Prep timeCook timeTotal timegluten-free, dairy-free, egg-free, nut-free, vegetarian, veganServes: serves 6Ingredients
- 12 ounces organic brown-rice spaghetti-style pasta (gluten-free)
- 1 pound cherry or grape heirloom tomatoes, halved or quartered
- 1 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 sprigs basil, plus additional, roughly torn for serving
- 2-3 zucchini, thinly sliced and quartered
- 2-3 large handfuls kale, roughly chopped or torn, stems removed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ½ red pepper flakes (optional)
- 4 cups water
- for topping: zest from 1 lemon
- top with Parmesan or Romano cheese, shredded
- sprinkle nutritional yeast on top for vegan cheesy flavor
- opt for leeks or shallots instead of onion
- try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc
- if not dairy-free, add cream at the end for even more rich, creaminess
- if you are a meat-eater, you can add also add sausage or pepperoni
- Combine all of the ingredients in a large high-sided pan, a stock pot or Dutch oven. Cover and bring to a boil over a high heat. Reduce the heat, remove the lid and simmer uncovered for about 9-12 minutes, until the pasta is cooked through and the liquid reduced. While it’s bubbling away, be sure to stir often to keep it from sticking. The pasta will continue to absorb the liquid as it sits. Serve immediately topped with fresh basil, shredded cheese or nutritional yeast.
- PLEASE NOTE: The amount of water called for in this recipe was calculated using brown rice spaghetti. If you use normal pasta or a different gluten-free pasta, please be aware that it may alter the amount of liquid required. It is best to start with a smaller amount and add more, as needed.