A fresh, high-protein, 15-minute dinner made with Trader Joe’s shortcuts. These Green Goddess Power Bowls are loaded with wholesome grains, crisp veggies, creamy avocado, grilled chicken, and a bright, herby dressing for a clean-eating meal that actually satisfies.

I love a meal that is easy and quick to make. Just like this 15-Minute Chicken Shawarma Flatbread Melts recipe, this Chicken Power Bowls recipe is super fast and easy. This recipe delivers a fresh meal without much stress. It only takes a few minutes to make and has layers of goodness with juicy chicken, crisp greens, grains, avocado, and a delicious herby Green Goddess drizzle. It’s perfect for busy weeknights when you want a wholesome meal without spending much time in the kitchen. 

Ingredients and Estimated Cost

Recipe Cost: $26.05

Per Serving Cost: $6.51

• Trader Joe’s grilled lemon pepper chicken brings protein and bold flavor without extra prep. Pre-cooked options keep this recipe fast, though leftover grilled or rotisserie chicken works just as well.
• Trader Joe’s frozen brown rice or quinoa adds a hearty base and keeps the bowls filling. Frozen microwave packs save time, though freshly cooked grains or even farro can be used for a slightly chewy texture.
• Trader Joe’s Mediterranean-style salad kit OR Romaine gives crunch and freshness. A Mediterranean-style kit adds extras like cabbage or carrots, though simple chopped romaine keeps the flavors clean and flexible.
• Cherry tomatoes add brightness and a juicy pop in each bite. Grape tomatoes or chopped larger tomatoes can be easily swapped in.
• Avocado brings creaminess that balances the crisp greens and grains. Slice just before serving to keep it fresh, or use guacamole as a quick alternative.
• Feta cheese adds a salty finish that pairs well with the herbs in the dressing. Omit for dairy-free bowls or swap with goat cheese for a softer texture.
• Trader Joe’s Green Goddess dressing ties everything together with its herby richness. Use your favorite store-bought version or a homemade blend of herbs, yogurt, and lemon.
• Sunflower seeds or pepitas add crunch and a nutty flavor. Toasted almonds or chopped walnuts can work as well.
• Black pepper finishes the bowls with a little warmth and depth.

Recipe FAQs

Save this recipe for busy days, and share your favorite topping combinations in the comments after you make it.

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Green Goddess Chicken Power Bowls

Quick 15-minute chicken power bowl with Trader Joe’s shortcuts, packed with protein, grains, veggies, avocado, and green goddess dressing.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 625kcal

Author Jillian

Cost $26.05

Equipment

• Medium saucepan or microwave-safe bowl
• Skillet
• Cutting board
• Chef’s knife
• mixing bowls
• measuring cups
• Spoon or spatula

Ingredients

• 1½ pounds Trader Joe’s grilled lemon pepper chicken sliced (about 2 packages)
• 2 cups frozen brown rice or quinoa heated (about 2 microwave bags)
• 6 cups chopped romaine or 1 large Mediterranean-style salad kit
• 1½ cups cherry tomatoes halved
• 2 large avocados sliced
• ½ cup crumbled feta cheese optional
• ½ –⅔ cup Trader Joe’s Green Goddess dressing to taste
• ⅓ cup roasted salted sunflower seeds or pepitas
• Freshly ground black pepper to taste

US Customary – Metric

Instructions

Heat the Grains

• Cook the frozen brown rice or quinoa according to package directions. Divide evenly among 4 bowls.
  2 cups frozen brown rice or quinoa

Warm the Chicken

• Heat the sliced chicken in a skillet over medium heat for 2–3 minutes until warmed through, or microwave until hot.
  1½ pounds Trader Joe’s grilled lemon pepper chicken

Assemble the Bowls

• Top each bowl with chopped romaine or salad mix, warm chicken, cherry tomatoes, avocado slices, feta cheese, sunflower seeds, or pepitas.
  6 cups chopped romaine or 1 large Mediterranean-style salad kit, 1½ cups cherry tomatoes, 2 large avocados, ½ cup crumbled feta cheese, ⅓ cup roasted salted sunflower seeds or pepitas

Add the Dressing

• Drizzle each bowl with Green Goddess dressing and finish with freshly ground black pepper. Serve immediately.
  ½ –⅔ cup Trader Joe’s Green Goddess dressing, Freshly ground black pepper

Notes

Notes & Tips

• For lower carbs, swap the grains for cauliflower rice.
• For dairy-free, omit the feta.
• For extra protein, add a soft-boiled egg.
• If meal prepping, store the dressing separately and add the avocado just before serving.

Storage

• Store components in airtight containers in the refrigerator for up to 4 days.
• Assemble just before eating for the freshest texture.

Nutrition

Serving: 3cups | Calories: 625kcal | Carbohydrates: 34g | Protein: 61g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 1501mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6676IU | Vitamin C: 26mg | Calcium: 176mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

These shawarma chicken flatbread melts use Trader Joe’s shortcuts for a fast, Mediterranean-inspired dinner that tastes like takeout in just 15 minutes.

I turned Trader Joe’s Shawarma chicken into these flatbread melts! I love this recipe because it comes together with simple ingredients and delivers bold, restaurant flavor. It makes the best dinner because everyone can customize their own flatbread, so it’s a total win for feeding a crowd. This recipe feels a little special without spending a ton of time in the kitchen.

Ingredients and Estimated Cost

Recipe Cost: $11.96

Cost Per Serving: $2.99

• Trader Joe’s Shawarma-style chicken thighs are the heart of this recipe, and using a pre-seasoned or fully prepared shortcut version keeps dinner moving. Chicken thighs stay juicy and bring that classic shawarma richness. Chicken breast can work here, too, if that is what you have, though thighs give a fuller result.
• Garlic naan or Middle Eastern flatbreads give you a soft base with enough structure to hold all the toppings. Naan makes this feel extra cozy and sturdy, though pita-style flatbreads or Greek flatbreads work nicely if that is what you pick up.
• Trader Joe’s Garlic spread dip adds a bold, creamy layer that echoes the garlicky sauce often used in shawarma wraps. If you cannot find garlic spread, whipped garlic hummus, or a thick Greek yogurt mixed with grated garlic can step in.
• Hummus adds creaminess and a little earthy flavor, helping tie the chicken and feta together. Plain hummus works great, though roasted red pepper hummus can add a little extra depth.
• Tzatziki finishes with a cool, creamy note. It balances the rich chicken and feta, keeping the flatbread from feeling heavy. A cucumber yogurt sauce or plain Greek yogurt with lemon and dill can work in its place.
• Tahini gives the final drizzle a nutty finish and makes the melts feel more restaurant-inspired. If you want a looser drizzle, stir the tahini with a splash of warm water and lemon juice, then spoon it over the top.
• Crumbled feta melts slightly under the broiler, adding salty, briny flavor to every bite. Goat cheese would give a softer finish, though feta keeps the Mediterranean feel front and center.
• Olive oil is just for the skillet, helping the chicken brown fast and pick up a little color. A neutral oil works too if needed.
• Fresh parsley adds color and a fresh finish right before serving. Fresh mint or chopped dill would work nicely if parsley is not on hand.

If you make these Chicken Shawarma Flatbread Melts, leave a comment and share how you served them. Save this recipe for your next busy night, and pass it along to someone who loves a fast dinner with big flavor.

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Chicken Shawarma Flatbread Melts

These shawarma chicken flatbread melts come together fast with simple shortcuts, giving you a Mediterranean-inspired dinner that feels like takeout in just 15 minutes.

Course Main Dish

Cuisine American, Mediterranean

Keyword chicken, flatbread

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 547kcal

Author Jillian

Cost $11.96

Equipment

• Skillet
• measuring cups
• rubber spatula

Ingredients

• 1 lb Trader Joe's shawarma-style chicken thighs
• 4 garlic naan or Middle-Eastern flatbreads
• ¼ cup Trader Joe's garlic spread dip
• ½ cup hummus
• ½ cup tzatziki
• ¼ cup Tahini
• ¾ cup crumbled feta
• Olive oil
• Fresh parsley

US Customary – Metric

Instructions

Sear the Chicken

• Heat a skillet with a drizzle of olive oil over medium-high heat. Cook the chicken for 5–6 minutes, until browned and cooked through.
  1 lb Trader Joe's shawarma-style chicken thighs, Olive oil

Build the Flatbreads

• Warm the naan or flatbreads.
  4 garlic naan or Middle-Eastern flatbreads
• Spread the garlic dip and hummus over naan or flatbreads.
  ¼ cup Trader Joe's garlic spread dip, ½ cup hummus
• Top with chicken and feta.
  ¾ cup crumbled feta

Melt

• Broil 2–3 minutes until bubbly and golden.

Finish

• Drizzle tzatziki and tahini.
  ½ cup tzatziki, ¼ cup Tahini
• Sprinkle with fresh parsley. Serve.
  Fresh parsley

Notes

Storage & Reheating

• Store assembled flatbreads up to 2 days.
• Reheat in oven or air fryer for best texture.

Nutrition

Serving: 1melt | Calories: 547kcal | Carbohydrates: 34g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1013mg | Potassium: 624mg | Fiber: 3g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Get that rich, creamy tomato sauce texture without the heavy cream! This creamy Cottage Cheese Tomato Sauce is a lighter, higher-protein, and delicious twist on pasta night. Ready in under 30 minutes.

Creamy Cottage Cheese Tomato Sauce

If you have been seeing the viral cottage cheese trends taking over social media and wondering if they are actually good, this recipe is your answer. This Creamy Cottage Cheese Tomato Sauce is the ultimate hack for a rich, velvety pasta sauce that is secretly packed with protein and completely guilt-free.

At Posh Plate, we love recipes that work harder for you. By swapping heavy cream or béchamel for blended cottage cheese, you create a luxurious texture that clings to every noodle while keeping the meal light and nutritious.

The best part? It comes together in a blender in minutes. Even if you think you don’t like cottage cheese, trust us on this one. Once blended with San Marzano tomatoes and garlic, the “curd” texture disappears, leaving a smooth, savory sauce the whole family will love. To keep things light, I love serving this pasta alongside our simple Arugula Salad.

Ingredients & Estimated Cost

Recipe Cost: $9.00

Per Serving Cost: $2.25

• Small curd low-fat cottage cheese, 16 ounces: This gives the sauce its creaminess and gentle tang. Blending it removes the curds completely and creates a smooth, velvety base. Full-fat cottage cheese offers a richer sauce, while lactose-free options also work well.
  • Leftover Tip: Have extra cottage cheese? Use it to make my fluffy Cottage Cheese Scrambled Eggs for breakfast tomorrow!
• Garlic, 2 cloves: Fresh garlic adds brightness that balances the creaminess. For a milder flavor, roasted garlic is a great choice. Garlic powder can be substituted when needed.
• Pasta water, ½ cup reserved: Starchy pasta water helps emulsify the sauce and creates a glossy finish. Add it gradually until the sauce reaches your preferred consistency.
• Salt and pepper: Simple seasoning that allows the tomatoes and cottage cheese to shine.
• San Marzano peeled tomatoes, 28 ounces: These tomatoes blend smoothly and contribute sweetness and depth. Fire-roasted tomatoes add smoky complexity. Crushed or diced tomatoes can be used if blended thoroughly.
• Red pepper flakes, a pinch: A small amount brings gentle heat. Increase for more spice or omit for a family-friendly version.
• Fresh basil for garnish: Adds freshness and complements the creamy tomato flavors.

Equipment Needed

You need just a few tools to get this sauce perfectly smooth.

• High-Powered Blender: Essential for breaking down the cottage cheese curds and garlic into a silky liquid.
• Large Skillet or Sauté Pan: You need a wide surface area to simmer the sauce and toss the pasta.
• Large Pot: For boiling your pasta of choice.
• Liquid Measuring Cup: To safely scoop out that hot, starchy pasta water.

Recipe Variations

• Gluten-Free: Since the sauce is naturally gluten-free, serve it over your favorite brown rice or chickpea pasta to keep the meal entirely GF.
• Roasted Red Pepper Twist: Add ½ cup of drained jarred roasted red peppers to the blender with the tomatoes. This adds a sweet and smoky depth that pairs perfectly with the garlic and creamy texture.
• Add Green: Toss in a handful of fresh spinach during the final minute of tossing the pasta for extra greens.

If you make this cottage cheese pasta sauce, share your experience in the comments. Your feedback helps others discover nourishing meals they will enjoy. Save this recipe for an easy, high-protein pasta night anytime.

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Cottage Cheese Pasta Sauce

This creamy Cottage Cheese Pasta Sauce blends tomatoes, garlic, and basil for a protein-packed, gourmet dinner that’s quick enough for busy weeknights.

Course Main Dish

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 people

Calories 568kcal

Author Jillian

Cost $9.00

Equipment

• Blender
• Medium saucepan
• Wooden spoon
• large pot
• Colander
• Measuring cups & spoons

Ingredients

• 1 pound pasta of your choice
• 16 oz small curd low-fat cottage cheese
• 2 cloves of garlic
• ½ cup of pasta water
• Salt and pepper to taste
• 28 oz canned San Marzano peeled tomatoes
• Pinch red pepper flakes

GARNISHES:

• Fresh basil

US Customary – Metric

Instructions

Boil the Pasta:

• Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Important: Just before draining the pasta, scoop out ½ cup of the starchy cooking water and set it aside.
  1 pound pasta of your choice

Blend the Base:

• While the pasta cooks, combine the cottage cheese, garlic cloves, undrained canned tomatoes, red pepper flakes, salt, and pepper in a blender. Blend on high speed until the mixture is completely smooth and creamy.
  16 oz small curd low-fat cottage cheese, 2 cloves of garlic, 28 oz canned San Marzano peeled tomatoes, Pinch red pepper flakes, Salt and pepper to taste

Simmer the Sauce:

• Pour the blended pink sauce into a large skillet or pan over medium heat. Stir in about half of the reserved pasta water. Let the sauce simmer gently for 10 minutes to marry the flavors and thicken slightly.

Check Consistency:

• If the sauce appears too thick, stir in the pasta water a little at a time. If the consistency is perfect, you can discard the extra water.
  ½ cup of pasta water

Combine & Serve:

• Add your cooked, drained pasta directly into the skillet with the sauce. Toss well to coat every noodle evenly. Top with fresh basil and serve immediately.
  Fresh basil

Notes

Storage and Reheating:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: This sauce can thicken up in the fridge as the cottage cheese cools. To reheat, place it in a pan over low heat and add a splash of water or milk to loosen it back up to a creamy consistency.

Nutrition

Serving: 2cups | Calories: 568kcal | Carbohydrates: 103g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 731mg | Potassium: 938mg | Fiber: 7g | Sugar: 15g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 4mg

Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

Make dinner time effortless with these healthy sheet-pan meals made with fresh, wholesome ingredients. Each recipe uses simple prep, balanced flavors, and one-pan convenience. These recipes are ideal for busy home cooks who want nourishing meals without the extra dishes.

Why These Are the Best Healthy Sheet Pan Dinners

When evenings feel hectic, these easy, veggie-forward sheet pan dinners are your secret weapon. Each recipe comes together with minimal prep and relies on whole ingredients, lean proteins, and vibrant vegetables. Everything cooks together in one pan, saving time while still delivering colorful, satisfying meals.

11 Sheet Pan Dinner Recipes to Try

1. Fall Sheet Pan Dinner with Maple Mustard Glaze – A hearty fall dinner with smoky sausage, roasted veggies, and a maple-mustard glaze.
2. Hawaiian Chicken Sheet Pan Meal – Juicy pineapple, tender chicken, and colorful veggies roast together in a sweet-and-savory glaze.
3. Easy Sheet Pan Pork Tenderloin with Vegetables – Tender pork, golden veggies, and a glossy balsamic marinade.
4. Sheet Pan Bruschetta Chicken – Juicy chicken, crispy potatoes, and a fresh bruschetta topping.
5. Sheet Pan Chicken Sausage and Veggies – A sweet-savory maple-Dijon glaze brings together chicken sausage, roasted sweet potatoes, and Brussels sprouts.
6. 30-Minute Sheet Pan Beef and Broccoli – Tender beef and crisp broccoli roast together in a rich, savory sauce.
7. Sheet Pan Chicken Tacos – These tacos are packed with spiced chicken, black beans, and a creamy avocado topping with Cotija.
8. Sheet Pan Chicken Thighs – This Whole30 sheet pan meal delivers tender chicken and roasted vegetables seasoned to perfection. 
9. Sheet Pan Greek Chicken – Marinated chicken and seasoned veggies are topped with creamy tzatziki and tangy feta.
10. Sheet Pan Chicken with Vegetables – Seasoned chicken, tender squash, sweet peas, and caramelized red onions.
11. Sheet Pan Pork Chops and Potatoes – A quick, flavorful, one-pan dinner the whole family will love. Juicy, tender pork chops roast alongside ranch-seasoned yellow potatoes and caramelized onions for an easy, hearty meal ready in about 40 minutes.

Sheet Pan Dinners Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

These Sheet Pan Pork Chops and Potatoes are a quick, flavorful, one-pan dinner that the whole family will love. Juicy, tender pork chops roast alongside ranch-seasoned yellow potatoes and caramelized onions for an easy, hearty meal ready in about 40 minutes.

Sheet Pan Pork Chops

These Sheet Pan Pork Chops and Potatoes are everything you want in an easy one-pan pork dinner: hearty, flavorful, and ready in no time. Juicy ranch pork chops roast alongside golden baby potatoes and caramelized onions, all tossed in savory paprika and ranch seasoning for a comforting meal the whole family will love.

This easy one-pan pork dinner comes together in just 40 minutes. No fuss, no mess, just juicy pork chops and perfectly roasted potatoes that everyone will ask for again. 

Ingredients & Estimated Cost:

Recipe Cost: $14.00

Per Serving Cost: $2.30

• Pork Chops: Choose bone-in or boneless, about ¾–1 inch thick. Thicker chops stay juicy and tender during roasting.
• Yellow Baby Potatoes: These roast up buttery inside and crisp on the edges. You can substitute red potatoes or even sweet potatoes.
• Yellow Onion: Adds sweetness and depth of flavor as it caramelizes in the oven. Red onions work too for a bolder taste.
• Olive Oil: Helps everything brown evenly and keeps the seasoning stuck to the surface.
• Paprika: Adds warmth and a little color. Use smoked paprika for a hint of barbecue flavor.
• Ranch Seasoning Packet: The secret flavor weapon. It seasons both the pork and the potatoes with tangy herbs and garlic.
• Salt & Pepper: Seasoning essential. Adjust to taste after baking.
• Fresh Parsley: A fresh pop of color that balances the savory richness of the dish.

Top Tips for Success

• Don’t overcrowd the pan: Spread ingredients out so they roast, not steam.
• Use a thermometer: Pork chops are best at 145°F. At this temperature, they’re juicy, not dry.
• Optional step: For extra color, broil for 2–3 minutes at the end.
• Double flavor: Add a sprinkle of Parmesan or chopped herbs before serving. 

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Sheet Pan Pork Chops and Potatoes

These Sheet Pan Pork Chops and Potatoes are a quick, flavorful, one-pan dinner that the whole family will love. Juicy, tender pork chops roast alongside ranch-seasoned yellow potatoes and caramelized onions for an easy, hearty meal ready in about 40 minutes.

Course Main Dish

Cuisine American

Keyword pork chops, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 444kcal

Author Jillian

Cost $14.00

Equipment

• Baking sheet
• Measuring cups and spoons
• mixing bowls
• mixing spoon

Ingredients

• 6 pork chops
• 3 lbs yellow baby potatoes cut in half
• 1 medium yellow onion cut into thin slices
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 oz ranch seasoning packet
• Salt and pepper to taste

For Garnish:

• Fresh parsley

US Customary – Metric

Instructions

Preheat the oven

• Preheat the oven to 400°F. Lightly grease a large baking sheet and set it aside.

Prepare the ingredients

• In a large bowl, combine the pork chops, halved potatoes, and sliced onion. Drizzle with olive oil and toss to coat evenly.

Season everything

• In a small bowl, whisk together the paprika, ranch seasoning, salt, and pepper. Sprinkle the mixture over the pork chops and potatoes, then use your hands or a spoon to toss until everything is evenly coated.

Bake

• Spread the pork chops, potatoes, and onions in a single layer on the prepared baking sheet.
• Bake for 35–40 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are golden and fork-tender.

Garnish and serve

• Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley and serve warm.

Notes

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven until heated through, or microwave briefly.

Meal prep tip: Chop potatoes and onions ahead of time and store in the fridge for up to 24 hours.

Nutrition

Serving: 1.5cups | Calories: 444kcal | Carbohydrates: 44g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 433mg | Potassium: 1485mg | Fiber: 5g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 3mg

Sheet Pan Pork Chops and Potatoes Recipe FAQs

More Sheet Pan Meals

• Fall Sheet Pan Dinner with Maple Mustard Glaze
• Hawaiian Chicken Sheet Pan Meal
• 30 Minute Shet Pan Chicken Tacos

Posh Plate - Healthy Feel-Good Recipes

Make pizza night more satisfying with this Cottage Cheese Pizza — high in protein, customizable, and baked to golden perfection in under an hour.

This Cottage Cheese Pizza delivers everything you crave from your favorite pizzeria — melty cheese, crisp edges, and savory toppings — but with a high-protein twist. Built on a golden, cheesy Cottage Cheese Pizza Crust, this easy homemade pizza is flavorful, satisfying, and ready in under an hour.

It’s the perfect high-protein pizza recipe for weeknights, game days, or anytime you want a pizza that actually fills you up.

Tips for Success

• Use pre-baked crust: Adding toppings to an underbaked crust will make it soggy.
• Don’t overload toppings: Keep it balanced for even cooking.
• Extra-crispy crust: Bake directly on a pizza stone, or place the baking sheet on the lowest rack.
• Make it personal: This crust works great for individual mini pizzas, too!

Variations

• BBQ Chicken Pizza: Use BBQ sauce, cooked chicken, red onions, and cilantro.
• Veggie Supreme: Load up on bell peppers, onions, mushrooms, and olives.
• White Pizza: Swap tomato sauce for ricotta or alfredo sauce and add spinach.

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Cottage Cheese Pizza

Make pizza night more satisfying with this Cottage Cheese Pizza — high in protein, customizable, and baked to golden perfection in under an hour.

Course Main Course

Cuisine American-Italian

Keyword cottage cheese, pizza

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 200kcal

Author Jillian

Cost $5.04

Equipment

• Baking sheet (and/or pizza stone)
• parchment paper
• Measuring cups and spoons
• Spoon or ladle (for spreading sauce)
• Oven mitts
• Pizza cutter or sharp knife

Ingredients

For the Crust

• 1 batch Cottage Cheese Pizza Crust pre-baked and ready to top

For the Toppings (customize as desired)

• ½ cup pizza sauce or marinara sauce
• 4 ounces mozzarella cheese sliced or shredded
• ¼ cup grated parmesan cheese optional
• Toppings of choice pepperoni, vegetables, sausage, mushrooms, etc.
• Fresh basil or red pepper flakes for garnish

US Customary – Metric

Instructions

Bake the Crust

• Prepare and bake one batch of Cottage Cheese Pizza Crust according to the recipe instructions. The crust should be golden and set before adding toppings.

Assemble the Pizza

• Preheat the oven to 425°F. Spread the pizza sauce evenly over the pre-baked crust, leaving a small border around the edges. Top with mozzarella cheese evenly over the sauce. Add parmesan (if using) and your desired toppings.

Bake the Pizza

• Bake the assembled pizza for 8–10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Slice and Serve

• Remove the pizza from the oven and let it cool for 2–3 minutes. Slice with a pizza cutter, then garnish with fresh basil or red pepper flakes, if desired.

Notes

*The nutritional value will vary depending on your toppings and the cheese you use. 

• Refrigerate: Store leftover slices in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven or air fryer for 5–7 minutes to crisp the crust again.
• Freeze: Freeze baked slices in a single layer, then store in a freezer bag for up to 2 months.

Nutrition

Calories: 200kcal | Carbohydrates: 6g | Protein: 23g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 891mg | Potassium: 221mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 1mg

Cottage Cheese Pizza Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a gluten-free pizza crust that’s packed with protein and ready in under an hour. It’s the perfect base for your favorite toppings—no yeast or complicated steps required.

When pizza night calls, but you want something a little lighter, this Cottage Cheese Pizza Crust delivers. It bakes beautifully with crisp edges, a soft center, and is full of flavor. Best of all, it comes together in under an hour! This recipe is perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• High-protein & satisfying: A cheesy, flavorful base made without yeast.
• Easy to make: Simple ingredients and minimal prep time.
• Customizable: Use any sauce and toppings you love.
• Perfect texture: Crisp edges with a tender center.

Ingredients & Estimaded Cost:

Recipe Cost: $3.49

Per Serving Cost: $0.87

Here is the list of recipe ingredients, including tips.

Ingredient	Amount	Purpose / Baking Tip
Cottage Cheese (small curd)	1 cup	The creamy, protein-rich base of this crust—creates a chewy, cheesy center. Blend until smooth for the best texture.
Large Eggs	2	Bind the crust and help it crisp up at the edges while staying soft in the middle.
Flour (any variety: gluten-free all-purpose, oat, or almond	½ cup	Adds structure and stability. Choose flour based on your dietary needs or texture preference.
Shredded Parmesan Cheese	1 cup	Adds saltiness, flavor, and crisp edges as it bakes. Helps the crust firm up.
Baking Powder	½ teaspoon	Gives a slight lift and prevents the crust from being too dense.
Garlic Powder	½ teaspoon	Infuses the crust with savory flavor that complements any pizza topping.
Italian Seasoning	½ teaspoon	Adds a touch of herby flavor—oregano, basil, and thyme make the crust taste like classic pizza.
Salt	½ teaspoon	Balances the cheesy richness and enhances the overall flavor.

Top Recipe Tips

• Blend thoroughly: A smooth base ensures the crust bakes evenly and isn’t grainy.
• Line your pan: The cheese can stick—parchment paper is a must.
• Crispier crust: Bake an extra 3–4 minutes before adding toppings.
• Customize your flour: Almond flour keeps it low-carb; oat or all-purpose flour adds chewiness.

Variations

• Non gluten-free: Use ½ cup of regular all-purpose flour.
• Herb crust: Add extra Italian seasoning, oregano, or chili flakes for more flavor.
• Mini pizzas: Divide the dough and make personal-sized crusts.

Serving Suggestions

• Top with fresh arugula and balsamic glaze for a gourmet twist.
• Use as a base for Margherita, BBQ chicken, or veggie pizzas.
• Slice into wedges and serve as flatbread or dippers for hummus or marinara.

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Cottage Cheese Pizza Crust

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a pizza crust that’s delicious, gluten-free, and packed with protein.

Course Sides

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Calories 229kcal

Author Jillian

Cost $3.49

Equipment

• blender or food processor
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet
• parchment paper
• Offset spatula or spoon optional
• Oven mitts
• Cooling rack optional

Ingredients

• 1 cup cottage cheese small curd
• 2 large eggs
• ½ cup gluten-free flour
• 1 cup shredded parmesan cheese
• ½ teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt

US Customary – Metric

Instructions

Preheat and prep

• Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Blend the base

• In a blender or food processor, blend the cottage cheese and eggs until completely smooth.

Mix the crust

• In a medium mixing bowl, combine the blended cottage cheese mixture with the flour, parmesan cheese, baking powder, garlic powder, Italian seasoning, and salt. Stir until fully combined. The mixture will resemble a thick pancake batter.

Shape and bake

• Spread the mixture onto the prepared baking sheet in a circle about ¼ inch thick.
• Bake for 20–25 minutes, or until the center is set and the edges are lightly golden.

Top and finish

• Once your crust is baked, you can top it with sauce, cheese, and your favorite toppings. For step-by-step instructions on making a whole pizza with this crust, check out my Cottage Cheese Pizza Recipe.

Notes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven for 5–7 minutes, or air-fry until crisp.
• Freeze: Bake the crust alone, then freeze for up to 2 months. Add toppings and bake when ready to serve.

Nutrition

Serving: 4ounces | Calories: 229kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1005mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 379mg | Iron: 2mg

Cottage Cheese Pizza Crust Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Ranch Dip with Cottage Cheese
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This fall sheet pan dinner combines smoked sausage, roasted vegetables, and a maple mustard glaze for a cozy, one-pan meal. Easy, hearty, and full of flavor!

Easy One-Pan Sausage and Veggies (Fall Edition)

I love this recipe because I get comfort and nutrition in one dish. The smoky sausage pairs well with the caramelized Brussels sprouts, tender potatoes, and roasted broccoli. It’s a filling and wholesome meal the entire family can enjoy. 

Make it, and you will discover a new recipe to enjoy time and again. You will love the tangy-sweet maple mustard glaze. It really sets this recipe apart from other sheet pan dinners! 

Ingredients & Estimated Cost

Recipe Cost: $10.67

Per Serving Cost: $1.33

Below is a list of everything you need for this recipe, as well as a few substitution recommendations.

• 14 oz smoked sausage – The protein star of the recipe. Chicken sausage or turkey sausage would also be tasty. 
• 2 cups broccoli florets – Adds a fresh crunch that balances the sweet glaze. Cauliflower is a good alternative if needed. 
•  2 cups Brussels sprouts – Soaks up the delicious glaze. 
• 2 cups sweet potatoes – Adds a natural sweetness to the dish. Butternut squash will provide a similar effect. 
• 1 cup red onion – Gives a mild sweetness to the dish. Use a yellow onion as a substitute. 
• 2 Tablespoons olive oil – Helps crisp everything up while baking. Avocado oil will also work in this recipe. 
• 2 Tablespoons Dijon mustard – Adds a tangy sharpness to the glaze. 
• 3 Tablespoons maple syrup – Adds warmth and caramelized sweetness that makes this dish taste like fall.
• 1 teaspoon dried mustard – Adds depth to the glaze. You can leave it out, without affecting the overall taste too much. 
• 2 cloves of garlic – Substitute ½ teaspoon of garlic powder if needed. 
• 1 teaspoon fresh thyme leaves – Adds fresh flavor to the dish. Use ½ teaspoon of dried thyme if necessary, although the flavor will not be as intense as fresh.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Fall Sheet Pan Dinner

Smoky sausage, caramelized veggies, and a maple mustard glaze on one sheet pan make this an easy and favorite weeknight meal.

Course Main Dish

Cuisine American

Keyword sausage, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 259kcal

Author Jillian

Cost $10.67

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Knife
• Cutting board
• Measuring spoons & spoons

Ingredients

SHEET PAN

• 14 oz smoked sausage sliced 1 inch
• 2 cups broccoli florets
• 2 cups Brussels sprouts sliced in half
• 2 cups sweet potatoes sliced 1 inch
• 1 cup red onion sliced

MAPLE MUSTARD GLAZE

• 2 Tablespoons olive oil
• 2 Tablespoons Dijon mustard
• 3 Tablespoons pure maple syrup
• 1 teaspoon dried mustard
• 2 cloves garlic minced
• 1 teaspoon fresh thyme leaves

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a large baking sheet and set it aside.
• In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, dried mustard, garlic, and thyme.
• In a large bowl, combine the sausage, broccoli, Brussels sprouts, sweet potatoes, and red onion. Pour the glaze over the mixture and toss until evenly coated.
• Spread everything evenly on the prepared baking sheet.
• Roast for 25–30 minutes, stirring halfway through, until the potatoes are fork-tender and the vegetables caramelize.
• Serve warm and enjoy!

Notes

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes or reheat in a skillet on the stovetop until hot.
• Freeze: Spread cooled leftovers on a baking sheet to flash-freeze, then store in freezer bags for up to 2 months. Reheat directly from frozen.
• Make ahead: Chop veggies and sausage up to 24 hours in advance, then toss with glaze and roast when ready.

Nutrition

Serving: 1cup | Calories: 259kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg

Fall Sheet Pan Dinner Recipe FAQs

More Sheet Pan Dinners

• Hawaiian Chicken Sheet Pan Meal
• Easy Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken

Posh Plate - Healthy Feel-Good Recipes

Make dinnertime a little easier with this Hawaiian Chicken Sheet Pan recipe. It’s full of juicy pineapple, tender chicken, and crisp veggies smothered in a sweet and savory glaze.

Sweet and Savory Sheet Pan Hawaiian Sheet Pan Chicken for Busy Nights

If you’ve been craving a dinner that’s quick, colorful, and loaded with flavor, this Hawaiian Chicken Sheet Pan Meal is just the thing. It brings the tropical vibes right to your dinner table with sweet pineapple, tender chicken, and crisp peppers, all roasted together in a sticky, savory glaze that’s as easy as it is irresistible.

This recipe is a weeknight hero—everything cooks together on one pan, cleanup is minimal, and you get that delicious caramelization from roasting that takes the flavor over the top. Plus, it’s totally customizable and kid-friendly! 

Ingredients and Estimated Cost

Recipe Cost: $10.63

Per Serving Cost: $1.32

Here is everything you need to make this meal, as well as some simple substitutions.

• 3 large chicken breasts – The protein base of the recipe. You can use chicken thighs instead of breasts. 
• 1 large red & green pepper – Adds a sweet and crunchy texture. Yellow or orange peppers will work as well. 
• 1  pineapple – Brings a tropical sweetness to the dish. Canned pineapple will work, but fresh is best. 
• ½ red onion – Adds a sweet, mild onion flavor. A yellow onion can be used as an alternative, but it will have a slightly different taste. 
• 1 tablespoon olive oil – Helps coat the veggies for roasting. Use avocado oil as an alternative. 
• ½ teaspoon sesame oil – Adds a warm, nutty flavor. 
• 3 Tablespoons low-sodium soy sauce – Adds a salty flavor to balance the sweetness. 
• ½ teaspoon fresh ginger – Brings a bit of spicy freshness to the dish. Use ¼ teaspoon of ground ginger instead of fresh. 
• ½ teaspoon minced garlic – Adds a savory flavor to the dish. Use ¼ teaspoon of ground ginger instead of minced garlic, if needed. 
• 1 tablespoon honey – Adds a natural sweetness to the dish. You can use maple syrup instead of the honey. 
• 5 Tablespoons pineapple juice – Gives the dish more fruity flavor. You can use apple or orange juice if needed. 
• 1 teaspoon corn starch – Thickens the gravy.
• Salt & Pepper – Naturally enhance the flavor of the dish. 

Top Tips for Recipe Success

• Cut everything to a uniform size to ensure even cooking.
• Microwaving the sauce first helps it coat the ingredients better and thickens slightly without extra stovetop steps.
• Spread the ingredients out on the sheet pan—don’t overcrowd them! This helps everything roast instead of steaming.

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Hawaiian Sheet Pan Chicken

This Sheet Pan Hawaiian Chicken is a flavorful one-pan meal with juicy chicken, bell peppers, pineapple, and a sweet-savory sauce. Easy, delicious, and family-friendly!

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 198kcal

Author Jillian

Cost $10.63

Equipment

• Mixing bowl
• Chef’s knife
• Cutting board
• Whisk
• Baking sheet

Ingredients

• 3 large chicken breasts cut into 1-inch pieces
• 1 large red bell pepper cut into 1-inch pieces
• 1 large green bell pepper cut into 1-inch pieces
• 1 pineapple cut into 1-inch pieces
• ½ red onion cut into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon sesame oil
• 3 Tablespoons low-sodium soy sauce
• ½ teaspoon fresh ginger minced
• ½ teaspoon minced garlic
• 1 Tablespoon honey
• 5 Tablespoons pineapple juice
• 1 teaspoon corn starch
• Salt
• Pepper

GARNISHES:

• Fresh Cilantro
• Cooked rice of your choosing

US Customary – Metric

Instructions

• Prep a sheet pan by spraying it with non-stick spray and set aside. Preheat oven to 450℉.
• In a large bowl, add in the chicken, red pepper, green pepper, pineapple, and red onion.
• Add the desired amount of salt and pepper to the bowl and mix until everything is well combined.
• In a small microwave-safe bowl, whisk together olive oil, sesame oil, soy sauce, ginger, garlic, honey, pineapple juice, and cornstarch.
• Microwave the bowl for 2 minutes.
• Pour the rest over the chicken and veggies and toss to coat.
• Spread the chicken and veggies onto the sheet pan and bake for 25 minutes.
• Serve with your preferred rice and use the remaining sauce as desired.
• Serve and Enjoy!

Notes

Here are simple storage, reheating, and make-ahead tips. 

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: You can freeze this dish once it has been cooked. Let it cool completely, then transfer to a freezer-safe bag or container for up to 2 months.

Thaw & Reheat: Thaw overnight in the fridge, then reheat in the microwave or a hot skillet until warmed through.

Make-Ahead: Chop the vegetables and chicken, and prepare the sauce up to a day ahead. Keep everything refrigerated until ready to cook.

Nutrition

Serving: 1.25cup | Calories: 198kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 318mg | Potassium: 541mg | Fiber: 2g | Sugar: 16g | Vitamin A: 613IU | Vitamin C: 88mg | Calcium: 27mg | Iron: 1mg

Hawaiian Chicken Sheet Pan Recipe FAQs

More Sheet Pan Meals

• Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken
• Sheet Pan Chicken Sausage and Veggies

Posh Plate - Healthy Feel-Good Recipes

Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!

Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl

There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.

It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.

Ingredients and Estimated Cost:

Recipe Cost: $10.04

Per Serving Cost: $2.51

Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.  

• 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes. 
• 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion. 
• 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder. 
• 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
• 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead. 
• 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based. 
• 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor. 
• 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
• ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes. 
• 1 teaspoon salt: Salt enhances the overall flavor of the dish. 
• 1 teaspoon pepper: Adds a little kick to the taste of the soup. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cherry Tomato Soup

Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how: 

1. Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
   
2. Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
   
3. Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
   
4. Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
   

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Sheet Pan Cherry Tomato Soup

This Sheet-Pan Cherry Tomato Soup is a weeknight hero. Roasted veggies and savory spices blend into a creamy, flavorful soup that’s just as easy to make as it is delicious to eat.

Course Main Dish

Cuisine American

Keyword sheet pan dinner, tomato soup

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4 people

Calories 195kcal

Author Jillian

Cost $10.04

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Blender
• Large saucepan
• ladle
• Measuring spoons
• Liquid measuring cup

Ingredients

FOR THE SOUP:

• 2 lbs cherry tomatoes
• 1 yellow onion large chopped
• 5 garlic cloves peeled
• 2 Yukon gold potatoes peeled and large chopped
• 2 Tablespoons olive oil
• 3 cups vegetable broth
• 10-12 fresh basil leaves
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Parmesan cheese
• Croutons
• Fresh chopped basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
• Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes, until the potatoes are tender.
• Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
• Hold the top on tight and blend until everything is puréed.
• Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
• Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
• Serve and enjoy!

Notes

Here are tips for storing and making this soup ahead of time. 

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Freeze in individual portions for up to 3 months. Let it cool completely before freezing.

Thaw/Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Make-Ahead: The soup can be fully prepared and stored up to 2 days in advance. It often tastes even better the next day!

Nutrition

Serving: 2cups | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1904mg | Potassium: 918mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1623IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg

Cherry Tomato Soup Recipe FAQs

More Sheet Pan Recipes

If you love sheet pan recipes as much as I do, here are a few more I think you will enjoy.

• Easy Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This easy Sheet Pan Bruschetta Chicken Bake combines juicy chicken, roasted potatoes, and a fresh tomato mozzarella topping for a one-pan dinner that’s bursting with flavor.

This Sheet Pan Bruschetta Chicken is what weeknight dinner dreams are made of: juicy seasoned chicken, golden roasted potatoes, and a bruschetta tomato-mozzarella topping, all coming together on a single pan. It’s colorful, flavorful, and gives serious Italian summer vibes, even if you’re serving it in the middle of winter. I love this recipe because it feels a little bit fancy (hello, balsamic glaze drizzle), but it’s completely fuss-free and family-friendly. No stovetop juggling, no last-minute scrambling for side dishes. Just one pan and a whole lot of happy tummies.

Ingredients & Estimated Cost:

Recipe Cost: $14.33

Per Serving Cost: $2.39

Whether feeding a crew of hungry eaters or meal-prepping for the week, this Bruschetta Chicken Bake is a real win. Let’s break it down!

Chicken and Potatoes:

• 3–4 boneless skinless chicken breasts: These are the base of the dish. Halving them helps everything cook evenly and gives you more surface area for that glorious bruschetta topping.
• 1 pound petite yellow potatoes, halved: Roasted and buttery with crispy edges. If you don’t have petite yellows, baby reds, or even fingerlings, work great.
• 1 ½ teaspoons Italian seasoning: A quick blend of herbs that instantly boosts flavor. You can swap in dried oregano and basil if that’s what you’ve got.
• 1 teaspoon garlic powder: Adds a mellow garlicky base to the chicken and potatoes. Garlic lovers could also add an extra clove to the bruschetta.
• ½ teaspoon salt + ½ teaspoon black pepper: Essential for seasoning every bite.
• 2 tablespoons olive oil: Helps crisp the potatoes and keeps the chicken juicy.

Bruschetta Topping:

• 10.5 oz cherry tomatoes, halved: These burst and soften in the oven for that classic bruschetta flavor. Grape tomatoes or chopped Roma tomatoes work too.
• 8 oz block mozzarella, cut into ¼-inch cubes: Melty, creamy pockets of cheese that turn golden and bubbly in the oven. Pre-shredded mozzarella works in a pinch, but cubes give a better texture.
• 1 clove garlic, minced: Fresh and sharp, a little goes a long way.
• 1 tablespoon olive oil: Pulls the topping together and adds richness.
• 1 tablespoon balsamic glaze: Adds tang and depth. You’ll use more to finish the dish, too!
• 8–10 basil leaves, chiffonade: Fresh herbs make it all pop. Dried basil won’t quite do the same, but if you must, add a small pinch to the tomato mix.

Garnishes:

• Extra balsamic glaze and basil leaves: Totally optional but highly recommended for that restaurant-style finish.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

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Sheet Pan Bruschetta Chicken

This Italian-inspired classic is full of chicken, roasted potatoes, and a fresh bruschetta topping. The recipe comes together quickly, delivering big flavor with minimal effort!

Course Main Dish

Cuisine American-Italian

Keyword sheet pan chicken recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 419kcal

Author Jillian

Cost $14.33

Equipment

• Rimmed sheet pan
• mixing bowls
• Measuring cups & spoons
• Chef’s knife
• Cutting board
• mixing spoon

Ingredients

Chicken:

• 3-4 boneless and skinless chicken breasts
• 1 pound petite yellow potatoes cut in half
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 Tablespoons olive oil

Bruschetta

• 10.5 oz or cherry tomatoes cut in half
• 8 oz block mozzarella cut into ¼ inch cubes
• 1 clove of garlic minced
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic glaze
• 8-10 basil leaves

Garnishes:

• Balsamic glaze
• Basil leaves

US Customary – Metric

Instructions

MAKE THE CHICKEN

• Preheat the oven to 425°F. Spray a sheet pan with nonstick spray, and set aside.
• Prep your chicken by cutting the breasts in half.
• Add the chicken, potatoes, Italian seasoning, garlic powder, salt, pepper, and olive oil to a large bowl.
• Toss until everything is coated in the spices and oil.
• Lay the chicken and potato mixture on the sheet pan and bake for 20 minutes.

MAKE THE BRUSCHETTA

• Chiffonade the basil leaves.
• In a large bowl, add the tomatoes, mozzarella, garlic, olive oil, balsamic, and basil, tossing until combined.

TO FINISH

• Take the chicken out of the oven and spoon the bruschetta mixture over the chicken breasts.
• Place the Sheet pan back into the oven for 10-15 minutes or until the mozzarella cheese is melted and starting to brown in spots.
• Remove the sheet pan from the oven and drizzle with balsamic glaze and basil. Serve and enjoy.

Notes

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: You can freeze the cooked chicken and potatoes, but the bruschetta topping is best prepared fresh. If freezing, leave the topping off and add fresh when reheating.

To Reheat: Warm in the oven at 350°F until heated through. You can also microwave individual portions, though the texture of the potatoes may soften.

Make Ahead: You can prep the chicken and potato mixture and the bruschetta topping separately up to 1 day ahead. Store it covered in the fridge and assemble it when ready to bake.

Nutrition

Serving: 1.5cup | Calories: 419kcal | Carbohydrates: 17g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 809mg | Potassium: 1002mg | Fiber: 2g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 24mg | Calcium: 222mg | Iron: 2mg

Bruschetta Chicken Recipe FAQs

More Dinner Recipes

• Easy Sheet Pan Chicken Sausage and Veggies 
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This Sheet Pan Chicken Sausage and Veggies recipe is a quick and flavorful one-pan meal with sweet potatoes, Brussels sprouts, and a maple-Dijon glaze. It’s ready in under an hour! 

Hearty and Flavorful Sheet Pan Chicken Sausage and Veggies

Some weeknights just call for simplicity, and this sheet pan dinner is the answer. With colorful roasted veggies, savory chicken sausage, and a quick maple-Dijon drizzle, it checks all the boxes: hearty, flavorful, easy to clean up, and packed with nutrients. Best of all, it’s super customizable based on what you’ve got in the fridge. Think of it as a grain bowl’s cozy, wholesome cousin, but made entirely on one pan.

This is the kind of dinner you can prep ahead, pop in the oven, and have on the table without much fuss. Let’s break it down.

Ingredients and Estimated Cost

Recipe Cost: $12.96

Per Serving Cost: $2.16

Here’s everything you need to make this sheet pan chicken sausage recipe, including simple substitutions.

• 2 large chicken breasts, cut into bite-sized pieces – Lean and filling, the chicken soaks up flavor and cooks quickly. You can use boneless thighs if you prefer more richness.
• 12 oz chicken sausage, sliced ½ inch thick – Adds depth and flavor without extra work. Try a smoky or apple-flavored version for a fun twist.
• 1 large sweet potato, diced – Brings natural sweetness and roasts beautifully. Swap in butternut squash or baby potatoes if needed.
• 2 cups Brussels sprouts, halved – When roasted, these get caramelized and nutty. Broccoli or green beans make a good substitute.
• 1 red bell pepper, thickly sliced – Sweet and colorful. Any bell pepper works here, so use what you’ve got.
• ½ red onion, sliced – Adds a touch of sharpness and sweetness as it roasts. Yellow or white onions will also work.
• ¼ cup olive oil – Helps everything roast evenly and adds richness. Avocado oil is a good substitute.
• 1 Tablespoon maple syrup – Just enough sweetness to balance the mustard and rosemary. Honey also works. 
• 1 Tablespoon Dijon mustard – Brings a tangy flavor. Grainy mustard or spicy brown mustard also tastes great with this recipe. 
• ½ teaspoon salt + ½ teaspoon pepper – Basic seasonings to enhance the natural flavors of all the other ingredients. 
• 1 teaspoon dried rosemary – Earthy and aromatic. Try thyme or Italian seasoning if that’s what you have.
• Fresh rosemary for garnish (optional) – A final flourish for extra aroma and presentation.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Why This Recipe Works

• One-pan wonder. Less mess, less fuss. Everything cooks together on a sheet pan!
• Hearty. Protein-packed chicken sausage and chicken breast paired with vibrant veggies.
• Customizable. Easily swap in your favorite veggies or sausage varieties.
• Meal prep-friendly. It makes enough for six and reheats beautifully!

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Sheet Pan Chicken Sausage and Veggies

This sheet-pan chicken sausage and veggies recipe is the best of both worlds: it is quick, ready in under an hour, and bursting with flavor. The chicken, sausage, and veggies are coated with a sweet and savory glaze you will love.

Course Main Dish

Cuisine American

Keyword sheet pan chicken recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 402kcal

Author Jillian

Cost $12.96

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 2 large chicken breasts cut into bite-sized pieces
• 12 oz package sausage ½ inch sliced
• 1 large sweet potato large diced
• 2 cups Brussels sprouts sliced in half
• 1 large red pepper sliced large
• ½ red onion sliced
• ¼ cup olive oil
• 1 Tablespoon pure maple syrup
• 1 Tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried rosemary

GARNISHES:

• Fresh rosemary optional

US Customary – Metric

Instructions

• Preheat your oven to 425°F (220°C). Spray a rimmed baking sheet with non-stick cooking spray or lime with parchment paper.
• In a large bowl, combine the sliced chicken sausage, cubed sweet potato, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Toss everything together until the vegetables and sausage are evenly distributed.
• In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, black pepper, and dried rosemary until well combined and slightly emulsified.
• Pour the dressing over the chicken sausage and vegetables in the large bowl. Stir thoroughly to ensure all the ingredients are evenly coated with the sauce.
• Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan for even cooking. If necessary, use two baking sheets.
• Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken sausage is cooked through, the vegetables are tender and slightly caramelized, and the sweet potatoes are easily pierced with a fork.
• Remove the baking sheet from the oven. Serve immediately with cooked rice, if desired. Enjoy your Sheet Pan Chicken Sausage and Veggies!

Notes

To store: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 4 days.

To reheat: Warm in the oven at 350°F until heated through, or reheat individual portions in the microwave.

To freeze: Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.

Make ahead: You can chop all the veggies and mix the dressing in advance. Store separately in the fridge for up to 2 days, then assemble and bake when ready.

Nutrition

Serving: 1.5cup | Calories: 402kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 893mg | Potassium: 727mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6254IU | Vitamin C: 53mg | Calcium: 42mg | Iron: 2mg

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