Easy prep and easy clean-up is the best duo you could ask for when making dinner. So naturally, sheet pan recipes are our go-to for busy weeknight dinners. It doesn’t get much easier than throwing all your ingredients onto one pan then popping it into the oven. What’s even better is no dirty pots and pans (just use some parchment paper on your pan)!

If you’re looking for an easy-peasy dinner and clean-up, we have the best sheet pan recipes for you! Gluten-free and full of veggies and flavorful ingredients, these recipes are here to help make your life a little simpler. And we’ll admit it, that sounds just about perfect to us!

Recipe adapted from Taste.com.au

For a healthy no-fuss dinner, try this simple one-pan salmon and broccoli bake.

Ingredients

4 green shallots, thinly sliced, plus extra for garnish

2 garlic cloves, crushed

1 long fresh red chilli, thinly sliced, plus extra for garnish

2 tsp fresh ginger, finely grated

¼ cup soy sauce

2 tbsp honey

1 tsp sesame oil

4 x 200g skinless salmon fillets

1 large head of broccoli, cut into florets

1 tbsp olive oil

Steamed jasmine rice, to serve (optional)

Directions

1. Combine the shallots, garlic, chilli, ginger, soy sauce, honey and sesame oil in a large glass or ceramic dish. Add the salmon fillets and turn to coat. Set aside for 30 minutes to marinate.
2. Meanwhile, preheat oven to 400°F. Line a baking tray with parchment paper. Place the broccoli in a bowl, toss with olive oil and season. Place on the prepared tray and roast for 15 minutes.
3. Push the broccoli to the sides of the tray. Place the salmon fillets in the centre of the tray and drizzle with the marinade. Roast for a further 12-15 minutes or until the salmon is cooked through.
4. To serve, sprinkle with the extra green shallot and chilli. Serve with steamed jasmine rice (optional).

Recipe from Well Plated by Erin

Easy chicken and vegetable dinner that's baked on one pan and has the best flavors of fall!

Ingredients

4 boneless skinless chicken breasts, trimmed of excess fat and lightly pounded to a relatively even thickness

3 tbsp extra-virgin olive oil

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tsp ground cinnamon

1 tsp kosher salt

½ tsp black pepper

4 cups Brussels sprouts, trimmed and halved

1 large sweet potato, peeled and cut into 1/2-inch cubes

1 medium red onion, cut into 3/4-inch pieces

1 medium Granny smith apple, peeled, cored, and cut into 1-inch pieces

Directions

1. Preheat the oven to 425°F.
2. Place the chicken breasts in a large zip-top bag. Drizzle with 1 ½ tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, ½ teaspoon salt, and ¼ teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
3. Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 ½ tablespoons olive oil, then sprinkle with remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
4. Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 165°F, about 18 to 22 minutes. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm.
5. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining fresh rosemary. Serve warm with the rested chicken.

Recipe from Food Faith Fitness

This Whole30 compliant Easy Healthy Cashew Chicken is flavored with curry, and is made all on one sheet. It’s a healthy weeknight meal everyone will love!

Ingredients

4 cups cauliflower, cut into florets

2 large tomatoes, quartered

1 medium red onion, roughly chopped

2 tbsp coconut oil, melted

1 tbsp yellow curry powder, plus ½ teaspoon, divided

Sea salt and ground black pepper, to taste

⅔ cup roasted cashews, salted

1 pound boneless skinless chicken breast (4 small breasts)

1 large egg white

2 cups cucumber, thinly sliced and halved

Fresh mint, chopped, for garnish

Fresh Cilantro, minced, for garnish

Directions

1. Preheat your oven to 425°F.
2. Place the cauliflower, tomatoes and red onion into a large bowl. Toss with the coconut oil and sprinkle with 1 ½ tsp of the curry powder, reserving the rest for later, until well combined. Place on a large, rimmed baking sheet in one layer and sprinkle generously with salt and pepper.
3. Add the remaining curry powder, the cashews and a pinch of salt and pepper into a food processor and pulse until broken down (leaving some cashews a little chunky for texture).
4. Dry the chicken breasts off and place the egg white into a shallow, sided plate. Additionally, place the cashews into a shallow, sided plate. Dredge a chicken in the egg white, gently shaking off any excess, and then press into the cashews. Flip and press the other side into the cashews, lightly pressing to adhere cashew mix to both sides of the chicken.
5. Place the chicken breast onto a small cooling rack (one that fits on your sheet pan, and preferably one with legs so it sits over the veggies. This allows both sides of the chicken to cook and get crispy.) Repeat with the remaining breasts.
6. Place the cooling rack on top of the sheet pan, over top of the veggies, and bake until the chicken reaches an internal temperature of 165°F, which takes about 14-15 minutes.
7. Once cooked, toss the fresh cucumbers onto the pan, and garnish with mint and cilantro.

With back to school, September brings busy schedules and new routines. To make life a little easier, try these one-pan recipes for easy prep and clean-up! What’s your favorite sheet pan recipe?