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Are you tired of chopping veggies for dinner? No-chop sheet pan meals are here to save the day! These easy dinners let you toss whole ingredients onto a pan and pop them in the oven for a hassle-free meal. You’ll love how simple it is to make tasty pork chops, chicken, or even fish with veggies all on one pan.
Let’s explore some yummy no-chop sheet pan recipes that will make your weeknight cooking a breeze. Get ready for delicious meals with way less prep work!
Exact Ingredients ( + Possible Substitutes)
For a no-chop sheet pan dinner, you’ll need:
• 1 package pre-cut vegetables (mixed bell peppers, onions, zucchini)
• 1 pound kielbasa or sausage, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: garlic powder, Italian seasoning
Can’t find pre-cut veggies? No problem! Grab a bag of frozen mixed vegetables instead.
Don’t like kielbasa? Try these protein options:
- Pre-cooked chicken sausage
- Canned chickpeas (drained and rinsed)
- Cubed tofu (extra firm)
For extra flavor, add:
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• A sprinkle of red pepper flakes
Want to change up the veggies? These work great too:
- Broccoli florets
- Cherry tomatoes
- Sliced mushrooms
- Baby carrots
Remember, the key is using ingredients that don’t need chopping. This saves you time and makes cleanup a breeze!
Instructions
Preheat your oven to 400°F. Grab a large sheet pan and coat it with cooking spray or oil.
Arrange your chosen protein and veggies on the pan. Make sure they’re spread out in a single layer.
Mix olive oil, salt, pepper, and your favorite spices in a small bowl. Drizzle this tasty mixture over everything on the pan.
Pop the pan in the oven. Cook for about 20-30 minutes, depending on your ingredients. Flip things halfway through for even browning.
Check that your protein is fully cooked. For pork chops, they should reach 145°F inside.
Take the pan out and let it cool for a few minutes. Your no-chop sheet pan dinner is ready to enjoy!
Serve straight from the pan for easy cleanup. Add a squeeze of lemon juice for extra flavor if you like.
Tips, Tricks & Storing
Pick the right pan for your sheet pan dinner. A half-sheet pan works best. It’s big enough to hold lots of food but still fits in most ovens.
Spread your ingredients out in a single layer. This helps everything cook evenly and get crispy. Don’t overcrowd the pan or your food might steam instead of roast.
Cut veggies into similar-sized pieces so they cook at the same rate. Bigger chunks take longer to cook than small ones.
For easy cleanup, line your pan with parchment paper or foil. This keeps food from sticking and makes washing up a breeze.
Try adding herbs or spices halfway through cooking. This gives your meal extra flavor without burning the seasonings.
Got leftovers? Store them in an airtight container in the fridge. They’ll stay fresh for 3-4 days. Reheat in the oven or microwave until hot all the way through.
Freeze extra portions for quick future meals. Wrap them tightly and use within 2-3 months for best quality.