FULL SIZE SHEET PAN RECIPES

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Steps:

• Preheat oven to 450°F. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss. Variation: Lemon-Herb Sheet Pan Roasted Vegetables  Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss. SERVES 10 (serving size: about 2/3 cup) CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg Variation: Orange-Tarragon Sheet Pan Roasted Vegetables  Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss. SERVES 10 (serving size: about 2/3 cup) CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg