Do you ever wish that you had, like, 5 more hours in the day? Seriously, when I look at our calendar there are times when I think a 29 hour day is something I could totally work with.
Alas, that is not possible. So, I just have to make the most of the 24 hours that do come in the day. That’s one of the reasons I really like sheet pan meals. You can cook everything all at once and only have to dirty one dish. And if you use parchment paper, even the one dish you use isn’t that tough to clean.
My favorite sheet pan meal is pretty basic, but still has a lot of flavor. You can always change things around too, like the veggies and the seasoning. Even the meat, just be aware of how long it takes to cook different types of meat.
Basic sheet pan chicken and vegetables*
boneless skinless chicken breasts
Red bell pepper, sliced
Grated Parmesan cheese
*no amounts here. Make however much you need. This is totally an “eyeball it” dinner. I made 2 chicken breasts, but you can always make 3 or 4. I also just filled in the outside with the veggies.
Put a piece of parchment on a baking sheet. Add your vegetables and toss with olive oil, garlic salt, and parmesan cheese, to taste. Remember, you can always add more later.
Move the veggies to the side and add your chicken breasts. Coat them in olive oil and garlic salt as well. Top each with a little parmesan cheese.
Bake at 375 for about 20-25 minutes. Then turn on the broiler for 5 minutes to get the top of the chicken nice and golden.
That’s it. Serve it up and enjoy an easy, healthy dinner.