When you need a reliable dinner that pleases everyone without a fuss, these seven good food options are your answer. From a one-pan chicken and vegetable sheet dinner to a hearty vegetarian chili, each recipe is straightforward, uses common ingredients, and comes together in under an hour. They are perfect for busy weeknights when you want something satisfying and homemade.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups (300 g) broccoli florets
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 tbsp (45 ml) olive oil
- 2 tsp (10 ml) Italian seasoning
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 cups (370 g) cooked rice (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, broccoli, bell pepper, and onion. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss everything until well coated.
- Spread the mixture in a single layer on the prepared baking sheet. Make sure the chicken pieces are not crowded to ensure even cooking.
- Roast for 20–25 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer. The vegetables should be tender and lightly browned.
- Remove from the oven and let rest for 2 minutes. Serve hot over cooked rice, garnished with parsley if desired.
Tips
- Substitutions: Swap chicken with turkey breast or firm tofu (if using tofu, press and cube it; no need to cook to a temperature). Use any vegetables you have—zucchini, carrots, or asparagus work well.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet until piping hot.
- Common Mistake: Overcrowding the pan causes steaming instead of roasting. Use a large sheet pan and spread ingredients in a single layer.
- Make it faster: Use pre-cut vegetables from the store to cut prep time by 10 minutes.
Serving Suggestions
This sheet pan dinner is a complete meal on its own, but you can round it out with a simple green salad dressed with lemon vinaigrette, or a crusty whole-grain bread to soak up any juices. For a heartier portion, add a side of roasted sweet potatoes or a dollop of hummus.
Variations
- Asian-Inspired: Replace Italian seasoning with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sesame oil, and 1 tsp (5 g) grated ginger. Serve over noodles instead of rice.
- Spicy: Add 1/2 tsp (2.5 g) red pepper flakes or a chopped jalapeño to the mix before roasting.
- Cheesy: Sprinkle 1/2 cup (50 g) shredded Parmesan over the chicken and vegetables during the last 5 minutes of roasting.
- Vegetarian: Replace chicken with 1 can (15 oz / 425 g) chickpeas, drained and rinsed. Roast for 20 minutes; no temperature check needed.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for up to 3 days. To reheat, place in a microwave-safe dish and heat for 2–3 minutes, or reheat in a skillet over medium heat for 5–7 minutes until hot. For best texture, avoid reheating the rice in the microwave; instead, reheat it separately with a splash of water.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless thighs work great. They are more forgiving and stay juicy. Just ensure they reach 165°F (74°C) as well.
How do I know when the chicken is done? Use a food thermometer inserted into the thickest piece. It should read 165°F (74°C). If you don’t have one, cut into a piece—it should be white throughout with no pink.
Can I prep this ahead of time? Absolutely. Assemble the mixture in the baking sheet (or a zip-top bag) up to 24 hours in advance. Store covered in the refrigerator, then roast as directed, adding a few extra minutes if starting from cold.
What if I don’t have Italian seasoning? Use a mix of dried oregano, basil, and thyme—1/2 tsp each. Or use any dried herb blend you like.
Can I freeze the cooked dinner? Yes, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until 165°F (74°C).
Is this meal gluten-free? Yes, as written it is gluten-free. Just check your rice and seasonings for any gluten-containing additives.
Related
- Masa Tortilla Chips: Easy Homemade Recipe
- East Hampton Lobster Roll Recipe: Classic Hot Buttery
- Chicken Arroz Caldo Recipe (Filipino Rice Porridge)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).