15 Quick Oven Meals

You'll discover that quick oven meals can transform your weeknight dinner routine. As a busy cook, you've likely struggled with balancing time constraints and the desire for satisfying, home-cooked meals. These 15 sheet pan and one-pan recipes combine your protein, vegetables, and seasonings in a single dish, letting your oven do the heavy lifting. From Italian sausage with roasted vegetables to honey garlic salmon, these recipes offer both convenience and flavor. Let's explore how to make these efficient meals work for your schedule.

Sheet Pan Italian Sausage With Roasted Vegetables

Sheet pan meals have revolutionized weeknight cooking by combining proteins and vegetables in one simple, easy-to-clean dish. This Italian sausage and roasted vegetable combination brings together the savory flavors of well-seasoned sausage with the natural sweetness of roasted vegetables, creating a complete and satisfying meal.

The beauty of this recipe lies in its versatility and simplicity. While this version suggests specific vegetables, you can easily substitute with whatever seasonal produce you have on hand, making it a practical year-round dinner option that requires minimal prep work and delivers maximum flavor.

• 1 pound Italian sausage links (sweet or hot)
• 2 bell peppers, sliced
• 1 large red onion, cut into wedges
• 2 medium zucchini, sliced
• 1 pint cherry tomatoes
• 4 cloves garlic, peeled and smashed
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Preheat your oven to 400°F (200°C). Place the sausage links on a large sheet pan. In a large bowl, toss all vegetables with olive oil, Italian seasoning, salt, and pepper until well coated. Arrange the seasoned vegetables around the sausages on the sheet pan, ensuring everything is in a single layer.

Roast for 20 minutes, then flip the sausages and stir the vegetables. Continue roasting for another 15-20 minutes until the sausages are cooked through and the vegetables are tender and lightly caramelized. During the last 5 minutes of cooking, drizzle the balsamic vinegar over the vegetables.

For best results, use a heavy-duty sheet pan and avoid overcrowding to ensure proper browning. If needed, divide between two pans rather than cramming onto one. The sausages should register 160°F (71°C) on an instant-read thermometer when fully cooked. Allow the dish to rest for 5 minutes before serving to help the juices redistribute.

One-Pan Ranch Chicken and Potatoes

One-Pan Ranch Chicken and Potatoes combines the classic comfort of roasted chicken with the zesty flavors of ranch seasoning. This family-friendly meal transforms simple ingredients into a satisfying dinner while minimizing cleanup with its one-pan approach.

The dish features tender, juicy chicken breasts and perfectly roasted potato chunks, all coated in a savory ranch seasoning blend. The potatoes crisp up on the outside while staying fluffy inside, and the chicken develops a flavorful crust while remaining moist.

Preheat the oven to 400°F (200°C). In a large mixing bowl, combine olive oil, ranch seasoning, garlic powder, paprika, salt, and pepper. Add the quartered potatoes and toss until evenly coated. Transfer the potatoes to a large baking sheet. Coat the chicken breasts in the remaining seasoning mixture and arrange them among the potatoes on the baking sheet.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.

For best results, ensure the potatoes are cut into uniformly sized pieces to promote even cooking. If using larger chicken breasts, consider pounding them to an even thickness before cooking. The dish can be prepped ahead by combining the seasonings and storing them in an airtight container, and the potatoes can be cut up to 24 hours in advance and stored in cold water in the refrigerator.

• 4 boneless, skinless chicken breasts
• 2 pounds baby potatoes, quartered
• 3 tablespoons olive oil
• 2 packets ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons fresh parsley, chopped

Honey Garlic Salmon With Broccoli

Honey garlic salmon with broccoli is a nutritious and delicious meal that combines the richness of salmon with the sweetness of honey and the bold flavor of garlic. This one-pan dish takes only 20-25 minutes to prepare, making it perfect for busy weeknights when you want something healthy yet satisfying.

The key to this recipe's success lies in achieving the perfect balance between the honey garlic sauce and properly cooked salmon. The broccoli florets roast alongside the fish, absorbing the flavorful sauce while maintaining a slight crunch that complements the tender salmon.

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 cups broccoli florets
• 4 cloves garlic, minced
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Salt to taste

Preheat the oven to 400°F (200°C). In a bowl, whisk together honey, soy sauce, minced garlic, lemon juice, and red pepper flakes. Place salmon fillets and broccoli on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Pour the honey garlic mixture over the salmon, reserving some for basting.

Bake for 12-15 minutes, basting the salmon halfway through with the remaining sauce. The salmon should be cooked through and flake easily with a fork, while the broccoli should be tender-crisp. If needed, broil for the final 2-3 minutes to achieve a caramelized finish on the salmon.

For best results, bring the salmon to room temperature before cooking to ensure even cooking throughout. Choose salmon fillets of similar thickness to maintain consistent cooking times, and don't overcrowd the baking sheet to allow proper heat circulation. If the honey starts to brown too quickly, tent the pan with foil to prevent burning.

Mediterranean Baked Cod

Mediterranean Baked Cod is a light and flavorful dish that combines the delicate taste of cod with classic Mediterranean ingredients like tomatoes, olives, and herbs. The dish perfectly captures the essence of coastal Mediterranean cuisine while remaining simple enough for weeknight cooking.

This recipe transforms plain cod fillets into a vibrant, healthy meal through the addition of colorful vegetables and aromatic seasonings. The fish comes out tender and flaky, while the vegetables create a savory sauce that infuses the cod with rich flavors during the baking process.

• 4 cod fillets (6 oz each)
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 4 cloves garlic, minced
• 1 lemon, sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese

Preheat the oven to 400°F (200°C). In a baking dish, combine tomatoes, olives, garlic, and 2 tablespoons of olive oil. Season the cod fillets with salt, pepper, oregano, and basil, then place them on top of the vegetable mixture. Drizzle with remaining olive oil and arrange lemon slices over the fish.

Bake for 15-20 minutes, or until the fish flakes easily with a fork and the tomatoes have softened. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley and feta cheese before serving.

For best results, bring the cod fillets to room temperature before cooking and pat them dry with paper towels. This ensures even cooking and helps prevent the fish from becoming watery. If using frozen cod, thaw completely in the refrigerator overnight and avoid overcooking, as cod can quickly become dry and tough.

Easy Taco-Stuffed Peppers

Taco-stuffed peppers offer a delicious fusion of Mexican flavors with a healthier twist, replacing traditional taco shells with fresh bell peppers. This colorful dish transforms ordinary taco filling into an eye-catching meal that's perfect for family dinners or meal prep throughout the week.

The beauty of this recipe lies in its versatility – you can customize the filling based on your preferences, making it vegetarian by using beans and rice, or sticking with the classic ground beef mixture. The peppers become tender in the oven while maintaining their shape, creating perfect vessels for the seasoned filling.

• 6 large bell peppers
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained
• 1 cup shredded Mexican cheese blend
• 1 package taco seasoning
• 1 diced onion
• 2 cloves minced garlic
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Optional toppings: sour cream, cilantro, lime wedges

Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds and membranes. In a large skillet, brown the ground beef with onions and garlic until meat is fully cooked. Drain excess fat, then add taco seasoning, rice, black beans, and diced tomatoes. Simmer for 5 minutes, stirring occasionally.

Stand the peppers upright in a baking dish and fill each with the meat mixture. Top with shredded cheese. Cover the dish with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and peppers are tender.

For best results, choose peppers that can stand upright on their own and are similar in size for even cooking. If the peppers wobble, cut a very thin slice off the bottom to create a flat surface, being careful not to cut through to the hollow center. Leftovers can be stored in an airtight container for up to 4 days and reheated in the microwave or oven.

Crispy Parmesan Chicken With Green Beans

Crispy Parmesan chicken paired with fresh green beans creates a satisfying and nutritious meal that comes together in just 30 minutes. The chicken cutlets are coated in a flavorful mixture of Parmesan cheese and seasoned breadcrumbs, then baked until golden brown and crispy.

This one-pan meal combines protein and vegetables for a complete dinner, making it perfect for busy weeknights. The green beans roast alongside the chicken, absorbing the savory flavors while maintaining their crisp-tender texture.

• 4 chicken breast cutlets (about 1.5 lbs total)
• 1 pound fresh green beans, trimmed
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon

Preheat the oven to 400°F. Combine breadcrumbs, Parmesan cheese, and Italian seasoning in a shallow dish. Beat eggs in a separate bowl. Dip each chicken cutlet in the beaten eggs, then coat thoroughly with the breadcrumb mixture. Place the coated cutlets on one side of a large baking sheet.

Toss the trimmed green beans with olive oil, minced garlic, salt, and pepper. Spread them on the other side of the baking sheet next to the chicken. Bake for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the breading is golden brown.

For best results, pound the chicken cutlets to an even thickness before breading to ensure uniform cooking. If the green beans start to brown too quickly, cover them loosely with foil while the chicken finishes cooking. A squeeze of fresh lemon juice over both the chicken and green beans just before serving adds brightness to the finished dish.

Herb-Roasted Pork Tenderloin and Root Vegetables

Herb-roasted pork tenderloin paired with root vegetables is a classic one-pan meal that delivers a perfect balance of lean protein and hearty vegetables. The tenderloin's mild flavor serves as an ideal canvas for aromatic herbs, while the root vegetables caramelize and absorb the meat's juices as they roast.

This dish exemplifies efficient cooking, as everything roasts together in a single pan, creating less cleanup while ensuring the vegetables benefit from the pork's natural flavors. The combination of herbs and high-heat roasting creates a golden-brown exterior on the pork while maintaining a juicy interior.

• 2 pork tenderloins (about 1 pound each)
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, minced
• 2 pounds mixed root vegetables (carrots, parsnips, potatoes)
• 1 large red onion, cut into wedges
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

Preheat the oven to 425°F (220°C). Pat the pork tenderloins dry and rub with Dijon mustard, 1 tablespoon olive oil, half the herbs, garlic, salt, and pepper. Cut root vegetables into similar-sized pieces, about 1-inch chunks, and toss with remaining olive oil, herbs, salt, and pepper.

Arrange the vegetables around the edges of a large roasting pan and place the seasoned tenderloins in the center. Roast for 25-30 minutes, turning the vegetables once halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and golden brown. Let the meat rest for 5-10 minutes before slicing.

For best results, bring the pork to room temperature 30 minutes before cooking, and don't overcrowd the roasting pan – vegetables need space to brown properly. If the pork is done before the vegetables, remove it from the pan and continue roasting the vegetables until they reach desired tenderness.

Quick Baked Ziti

Quick Baked Ziti is a comforting Italian-American pasta dish that combines tender ziti pasta with rich tomato sauce, savory meat, and melted cheese. This simplified version delivers all the traditional flavors but requires less preparation time than conventional recipes, making it perfect for busy weeknight dinners.

The key to this quick version lies in using quality pre-made ingredients and efficient cooking techniques. While traditional baked ziti often requires hours of preparation, this streamlined recipe can be ready in under an hour while maintaining the authentic taste and texture that makes this dish a family favorite.

Preheat the oven to 375°F and cook the ziti pasta according to package directions until al dente. While the pasta cooks, brown the ground beef in a large skillet with olive oil and garlic, then drain excess fat. Add marinara sauce to the meat and simmer for 5 minutes. In a large bowl, combine the cooked pasta with the meat sauce mixture, ricotta cheese, 1 cup of mozzarella, and half the Parmesan cheese.

Transfer the mixture to a 9×13 inch baking dish and top with remaining mozzarella and Parmesan cheese. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly, with slightly crispy edges. Let stand for 5 minutes before serving.

For best results, avoid overcooking the pasta during the initial boiling stage, as it will continue to cook in the oven. The pasta should be slightly firmer than al dente when boiled, as this prevents it from becoming mushy in the final dish. To make ahead, assemble the dish but don't bake it – cover with foil and refrigerate for up to 24 hours before baking, adding 10-15 minutes to the baking time if cooking from cold.

• 1 pound ziti pasta
• 1 pound ground beef
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Southwest Chicken and Sweet Potato Bake

Southwest Chicken and Sweet Potato Bake combines the hearty comfort of roasted sweet potatoes with the bold flavors of Mexican-inspired seasoned chicken. This one-pan dish delivers a perfect balance of sweet and savory, while requiring minimal prep work and cleanup.

The combination of protein-rich chicken, nutrient-dense sweet potatoes, and colorful bell peppers creates a complete meal that's both satisfying and healthy. The natural sugars in the sweet potatoes caramelize during roasting, while the chicken stays tender and juicy under a blanket of Mexican spices.

• 4 chicken breasts
• 2 large sweet potatoes, cut into 1-inch cubes
• 2 bell peppers, sliced
• 1 red onion, chopped
• 3 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon oregano
• ¼ teaspoon cayenne pepper
• Fresh cilantro for garnish
• Lime wedges for serving

Preheat the oven to 425°F. In a large bowl, combine the olive oil with all the spices to create a paste. Coat the chicken breasts with half of the spice mixture and arrange them in the center of a large baking sheet. Toss the sweet potato cubes, bell peppers, and onion with the remaining spice mixture and arrange them around the chicken breasts.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork. For the final 2-3 minutes, switch to broil to create a slight char on the vegetables and chicken.

For best results, cut the sweet potatoes into uniform sizes to ensure even cooking. The dish can be prepped ahead by cutting the vegetables and mixing the spices up to 24 hours in advance. If the chicken breasts are particularly thick, consider butterflying them or pounding them to an even thickness to promote uniform cooking.

Lemon Butter Tilapia With Asparagus

Lemon butter tilapia paired with fresh asparagus creates a light yet satisfying meal that can be prepared in under 30 minutes. This dish combines the delicate flavors of white fish with bright citrus notes and the earthiness of fresh asparagus, all enhanced by a rich butter sauce.

The beauty of this one-pan meal lies in its simplicity and the way the ingredients complement each other. The fish and vegetables cook at similar rates, making it an ideal choice for busy weeknight dinners while still being elegant enough for special occasions.

Ingredients:

• 4 tilapia fillets (6 oz each)
• 1 bunch fresh asparagus
• 4 tablespoons butter
• 2 lemons
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup white wine (optional)

Preheat the oven to 400°F (200°C). Trim the woody ends from the asparagus and arrange them in a single layer on one side of a large baking sheet. Place the tilapia fillets on the other side. In a small saucepan, melt the butter with minced garlic, juice from one lemon, and oregano. Drizzle this mixture over both the fish and asparagus.

Season everything with salt and pepper, then slice the remaining lemon into thin rounds and place them on top of the fish. Drizzle olive oil over the asparagus and add white wine to the pan if using. Bake for 12-15 minutes, or until the fish flakes easily with a fork and the asparagus is tender-crisp.

For best results, choose tilapia fillets of similar thickness to ensure even cooking, and arrange the thinner asparagus spears toward the back of the oven where it's typically hotter. If the asparagus spears are particularly thick, consider giving them a 5-minute head start in the oven before adding the fish.

Greek-Style Baked Meatballs

The combination of fresh herbs, garlic, and aromatic spices infuses these meatballs with classic Greek flavors, while the addition of feta cheese adds a tangy, salty element that makes them distinctly Mediterranean. These meatballs can be served as an appetizer, in pita bread, or as a main course with sides.

• 1 pound ground beef (80/20)
• ½ pound ground lamb
• 1 cup breadcrumbs
• ½ cup crumbled feta cheese
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2 large eggs
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine all ingredients except the olive oil, using your hands to gently mix until well incorporated, being careful not to overmix. Form the mixture into 1½-inch meatballs and arrange them on the prepared baking sheet, brush with olive oil.

Bake for 20-25 minutes, turning the meatballs halfway through cooking, until they're golden brown and reach an internal temperature of 160°F (71°C). Let them rest for 5 minutes before serving.

For best results, chill the meat mixture for 30 minutes before forming the meatballs to help them hold their shape better. If the mixture seems too wet, add more breadcrumbs one tablespoon at a time. These meatballs can be made ahead and frozen raw or cooked for up to 3 months. When reheating, cover with foil to prevent drying out.

BBQ Chicken and Vegetable Sheet Pan Dinner

BBQ Chicken and Vegetable Sheet Pan Dinner is a convenient and flavorful meal that combines protein and vegetables in one simple cooking vessel. The combination of sweet and tangy barbecue sauce with perfectly roasted vegetables creates a balanced dinner that appeals to the whole family.

This sheet pan dinner requires minimal prep work and cleanup, making it ideal for busy weeknights. The vegetables caramelize in the oven while the chicken stays juicy, and everything cooks together to create a complete meal in about 30 minutes.

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 bell peppers, sliced
• 1 red onion, cut into wedges
• 2 cups baby carrots
• 3/4 cup BBQ sauce
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper. In a large bowl, toss the vegetables with olive oil, garlic powder, paprika, half the salt, and half the pepper. Arrange them on one side of the sheet pan. Season the chicken breasts with remaining salt and pepper, then place them on the other side of the pan.

Brush the chicken breasts with a layer of BBQ sauce. Place the pan in the oven and bake for 20-25 minutes. Remove the pan, brush the chicken with additional BBQ sauce, and return to the oven for 5-7 more minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly charred.

For best results, cut the vegetables into similarly sized pieces to ensure even cooking. If the chicken breasts are particularly thick, consider pounding them to an even thickness before cooking. The BBQ sauce can be substituted with your favorite variety, but avoid using sauces with high sugar content as they may burn during cooking.

Garlic Shrimp and Broccoli Bake

Garlic shrimp and broccoli bake combines succulent seafood with tender vegetables in a simple yet flavorful one-pan meal. The natural sweetness of shrimp pairs perfectly with fresh broccoli florets, while garlic and seasonings create a savory profile that's both comforting and satisfying.

This versatile dish takes just 20 minutes to prepare and can be customized with additional vegetables or seasoning variations. The high-heat roasting method ensures the shrimp remain juicy while the broccoli develops crispy edges and maintains its bright green color.

• 1 pound large shrimp, peeled and deveined
• 4 cups fresh broccoli florets
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 lemon, juiced
• Salt and black pepper to taste
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, minced garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Add the shrimp and broccoli, tossing to coat evenly. Spread the mixture on a large baking sheet in a single layer, ensuring the broccoli and shrimp aren't overcrowded.

Drizzle melted butter over the mixture and place in the preheated oven. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the broccoli is tender-crisp. Remove from the oven and sprinkle with Parmesan cheese before serving.

For best results, pat the shrimp dry with paper towels before seasoning to ensure proper browning. Choose uniform-sized broccoli florets for even cooking, and avoid using frozen broccoli as it can release excess water during baking. The dish can be made ahead and reheated, though the shrimp may become slightly tougher when reheated.

Three-Cheese French Bread Pizza

Three-Cheese French Bread Pizza combines the convenience of French bread with the beloved flavors of pizza, creating a quick and satisfying meal that's perfect for busy weeknights. The crusty exterior of the bread provides the perfect base, while the blend of three distinct cheeses delivers a rich, complex flavor profile that elevates this simple dish.

This recipe transforms an ordinary loaf of French bread into a crowd-pleasing meal in just minutes. The combination of mozzarella, Parmesan, and provolone creates a perfectly melted, stretchy topping, while the marinara sauce adds the classic pizza taste we all know and love.

• 1 large French bread loaf, halved lengthwise
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Preheat your oven to 400°F (200°C). Brush the cut sides of the French bread with olive oil and place them on a baking sheet, cut side up. Toast the bread in the oven for 5 minutes until lightly golden.

Remove the bread from the oven and spread marinara sauce evenly over each half. Sprinkle garlic powder and Italian seasoning over the sauce. Layer the three cheeses evenly, starting with mozzarella, followed by provolone, and finishing with Parmesan. If desired, add red pepper flakes for extra heat.

Return the bread to the oven and bake for 10-12 minutes, or until the cheese is completely melted and beginning to bubble and brown. Allow the pizza to cool for 2-3 minutes before slicing.

For the best results, avoid overloading the bread with sauce, as this can make it soggy. If you prefer a crispier base, you can toast the bread for an additional 2-3 minutes during the initial toasting step. The pizza can be customized with additional toppings, but remember to pre-cook any meat toppings before adding them to the pizza.

Asian-Inspired Teriyaki Chicken With Vegetables

Asian-Inspired Teriyaki Chicken With Vegetables is a delicious and simple oven-baked meal that combines tender chicken with colorful vegetables in a sweet and savory teriyaki glaze. This recipe transforms a traditionally stovetop dish into an easy sheet pan dinner that's perfect for busy weeknights.

The beauty of this recipe lies in its versatility and minimal cleanup. While the chicken and vegetables roast together in the oven, they create a wonderful blend of flavors as the teriyaki sauce caramelizes, coating everything in a delectable glaze.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 cup teriyaki sauce
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup carrots, sliced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the chicken breasts on the sheet and arrange the vegetables around them. In a bowl, combine teriyaki sauce, sesame oil, minced garlic, and grated ginger. Pour half the mixture over the chicken and vegetables, reserving the rest for basting.

Bake for 25-30 minutes, basting with the remaining sauce halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender-crisp. During the last 5 minutes of cooking, sprinkle sesame seeds over the dish and return to the oven.

For best results, marinate the chicken in teriyaki sauce for 2-4 hours before cooking. Cut vegetables in similar sizes to ensure even cooking, and don't overcrowd the baking sheet as this can lead to steaming rather than roasting. If the teriyaki sauce starts to burn on the pan, add a few tablespoons of water to prevent sticking.