These Zhoug Chicken Tacos feature fully cooked chicken, fire-roasted vegetables, and spicy cilantro sauce. They take 15 minutes to make using Trader Joe’s shortcuts.

I keep this recipe on repeat for times when I want something fresh, filling, and fast without sacrificing flavor. My Trader Joe’s hack of using their Zhoug sauce adds a bright, herby kick that makes this recipe so easy to prepare. I love how it comes together in one skillet in 15 minutes, making it perfect for busy nights when I still want to put something wholesome on the table without spending a ton of time in the kitchen.

Ingredients and Estimated Cost:

Recipe Cost: $10.41

Cost Per Serving: $2.60

• Fully cooked chicken keeps this recipe quick and simple. Rotisserie chicken works especially well since it stays juicy and shreds easily. Leftover grilled chicken or baked chicken breasts work too.
• Trader Joe’s frozen fire-roasted peppers and onions add smoky flavor without any chopping. Cooking them in a hot skillet helps develop extra char and brings out their natural sweetness.
• Trader Joe’s Zhoug sauce ties everything together. It is spicy, herby, garlicky, and bright with cilantro and jalapeño flavor. If your store is out of Zhoug, chimichurri with a pinch of crushed red pepper makes a decent substitute.
• Organic mini tortillas create the perfect taco size for piling on filling. Flour tortillas stay soft and flexible, though corn tortillas work nicely if you prefer more texture.
• Shredded Mexican-style cheese melts right into the warm filling and balances the heat from the zhoug. Monterey Jack or mozzarella are good swaps if needed.
• Fresh cilantro adds freshness and color right before serving. Diced avocado, sour cream, or pickled onions are excellent additions, too.

Recipe FAQs

Pin this recipe to your favorite Pinterest board, so you have it ready for your next dinner. Sign up for the Posh Plate email newsletter to receive new Trader Joe’s hacks directly in your inbox. 

Print Pin

No ratings yet

Zhoug Chicken Taco Skillet (15-Minute Trader Joe’s Hack)

This Zhoug Chicken Taco Skillet uses Trader Joe’s green sauce and frozen peppers for a fast, flavor-packed taco night in just 15 minutes.

Course Main Dish

Cuisine Mexican-American

Keyword tacos, Trader Joes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 239kcal

Author Jillian

Cost $10.41

Equipment

• large skillet
• Spatula or wooden spoon
• measuring cups
• Knife
• Cutting board

Ingredients

• 2 cups fully cooked chicken
• 1½ cups Trader Joe's frozen fire-roasted peppers & onions
• ⅓ cup Trader Joe's Zhoug sauce
• 8 Trader Joe's organic mini tortillas heated
• ¾ cup shredded Mexican-style cheese
• Cilantro for garnish
• sour cream optional

US Customary – Metric

Instructions

Sauté Veggies

• Cook peppers and onions in a skillet over medium-high heat until charred, 4–5 minutes.
  1½ cups Trader Joe's frozen fire-roasted peppers & onions

Add Chicken

• Stir in chicken and heat through.
  2 cups fully cooked chicken

Sauce It

• Fold in zhoug until glossy and coated.
  ⅓ cup Trader Joe's Zhoug sauce

Serve

• Spoon into warm tortillas and top with cheese and cilantro.
  8 Trader Joe's organic mini tortillas, Cilantro
• Serve with sour cream (optional).
  sour cream

Notes

Storage & Reheating

• Store the filling in the refrigerator for 3 days.
• Reheat in a skillet; assemble tacos fresh.

Nutrition

Serving: 2tacos | Calories: 239kcal | Carbohydrates: 14g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 270mg | Potassium: 368mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 4657IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 2mg

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. 

Print Pin

No ratings yet

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

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.

Print Pin

No ratings yet

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 sheet pan pork tenderloin is packed with hearty protein, roasted vegetables, and minimal cleanup. The sweet and tangy balsamic marinade gives the dish a bold flavor everyone loves. 

Pork Tenderloin Sheet Pan Dinner

If you have made a sheet pan meal before, you know how easy they are. This no-fuss meal has minimal cleanup with tons of flavor. With a little preparation, the oven does the rest of the work to create a satisfying meal. The pork turns out tender and juicy, and the veggies soak up all that sweet and tangy balsamic goodness. It’s a weeknight dinner that my family never gets tired of.

Ingredients, Substitutions, and Estimated Cost:

Recipe Cost: $13.20

Per Serving Cost: $1.65

Here is everything you need to make this pork tenderloin recipe, along with some simple substitution recommendations.

• 1 ½ pounds pork tenderloin – Juicy protein that soaks up the marinade. Substitute boneless pork chops or chicken breasts. But you may need to adjust the cooking time.
• 1 small yellow onion, large chopped – Adds a sweet flavor that caramelizes while roasting. Use a red onion as an alternative.
• 2 cups yellow potatoes – Provides a creamy texture to the dish. You can also use russet or red potatoes. 
• 2 large carrots – Gives a natural sweetness. Use parsnips or sweet potatoes if you do not have carrots. 
• 1 pound bundle of asparagus – Try green beans if you do not have asparagus. 
• ⅓ cup parsley – Add a fresh finish to the dish. Use cilantro as an alternative. 
• 2 Tablespoons olive oil – Helps roast the veggies. You can use avocado oil instead of olive oil. 
• ¼ cup honey – The honey adds more sweetness to the dish. Use maple syrup as a substitution. 
• 3 Tablespoons balsamic vinegar – Adds a tangy taste to the marinade that helps balance the sweetness of the other ingredients. 
• 2 teaspoons Dijon mustard – Deepens the flavor of the marinade. You can use regular mustard for a slightly different taste. 
• 2 cloves garlic – Adds depth to the overall flavor. Use ½ teaspoon of garlic powder instead of fresh. 
• 1 teaspoon salt and pepper – Enhances the overall flavor of the dish.

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

How To Make Sheet Pan Pork Tenderloin

To make this recipe, add the pork and vegetables to the tinfoil boats, brush the marinade over them, and bake. Let me show you how.

1. Prep the Pan – Lightly coat a large baking sheet with non-stick spray.
2. Create a Foil Boat for the Pork – Tear a sheet of foil and form a shallow “boat” on one side of the pan. This helps keep the pork tender and contains the juices. Spray the inside of the foil with non-stick spray.
3. Season the Pork – Place the pork tenderloin into the foil boat. Sprinkle it with salt and pepper on all sides.
   
4. Add the Vegetables – Spread the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus across the other half of the baking sheet. Season them lightly with salt and pepper.
5. Make the Marinade – In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
6. Coat Pork and Vegetables – Drizzle the marinade over the pork and vegetables. Gently toss the vegetables to ensure they’re evenly coated in the marinade. 
   
7. Roast the Sheet Pan Meal – Bake for 40 to 45 minutes in a preheated 425°F oven, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and golden.
8. Rest and Garnish – Let the pork rest for a few minutes before slicing. Top everything with chopped parsley and a drizzle of balsamic glaze just before serving. 
   

Print Pin

No ratings yet

Sheet Pan Pork Tenderloin

This one-pan meal combines hearty protein and perfectly roasted vegetables with a sweet and tangy balsamic marinade. The easy dish has a crowd-pleasing flavor perfect for busy weeknights.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 226kcal

Author Jillian

Cost $13.20

Equipment

• Sheet pan
• Cutting board
• Chef’s knife
• Mixing bowl
• Whisk
• Pastry brush

Ingredients

INGREDIENTS:

• 1 ½ lbs pork tenderloin
• 1 small yellow onion large chopped
• 2 cups yellow potatoes cut into fourths
• 2 large carrots sliced
• 1 bundle of asparagus
• ⅓ cup parsley chopped
• 2 Tablespoons olive oil
• ¼ cup honey
• 3 Tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• chopped parsley
• balsamic glaze

US Customary – Metric

Instructions

• Start by preheating your oven to 425°F. Lightly coat a large baking sheet with non-stick cooking spray.
• Tear off a piece of foil and shape it into a shallow “boat” on one side of the baking sheet. This will help keep the pork tenderloin juicy and contain the marinade. Lightly spray the foil with non-stick spray as well.
• Place the pork tenderloin into the foil boat and season it with salt and pepper.
• On the other side of the baking sheet, spread out the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus. Sprinkle them with a bit of salt and pepper.
• In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until thoroughly combined.
• Pour or brush the marinade over both the pork and the vegetables, gently tossing the vegetables to ensure they’re well-coated.
• Place the baking sheet in the oven and roast for 40 to 45 minutes, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
• Remove the pork from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over everything and drizzle with balsamic glaze before serving.

Notes

Below are storage, reheating, and make-ahead tips. 

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked pork and vegetables in a freezer-safe container for up to 2 months.

Reheat: Warm in a 350°F oven for about 15 minutes or until heated through.

Make-ahead: You can prep the vegetables and marinate the pork a day in advance. Store separately in the fridge.

Nutrition

Serving: 1.66cup | Calories: 226kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 657mg | Potassium: 659mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2777IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 2mg

Sheet Pan Pork Tenderloin Recipe FAQs

More Sheet Pan Dinners:

• Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Sausage and Veggies
• Sheet Pan Chicken Tacos

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.
   

Print

No ratings yet

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. 

Print Pin

No ratings yet

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!

Print Pin

No ratings yet

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

Sheet Pan Chicken Sausage Recipe FAQs

More Main Dish Recipes

• 30-Minute Sheet Pan Beef and Broccoli
• 30 Minute Sheet Pan Chicken Tacos 
• Sheet Pan Chicken Thighs-Whole 30
• Sheet Pan Greek Chicken

Posh Plate - Healthy Feel-Good Recipes

These Sheet Pan Chicken Tacos are a fast, flavorful, and fun way to serve tacos. They’re loaded with spiced chicken and black beans and topped with avocado crema and Cotija.

Sheet Pan Chicken Tacos

When I make this dish, my family can customize their plate with their favorite toppings. Everyone is happy! You start by crisping up some corn tortillas in the oven, then fill them with a zesty chicken and black bean mixture, bake for a few more minutes, and finish with your favorite toppings. The result? CriYou’llheesy, Here’s-packed tacos in under 30 minutes.

With only fifteen minutes of prep time, it is an excellent option for busy weeknights. You can make this Mexican Grilled Chicken to go inside these tacos for an additional delicious flavor burst.

What You’ll Need:

Here’s a checklist of kitchen tools and ingredients to make these sheet pan chicken tacos.

Essential Tools

• Rimmed baking sheet
• Brush (for olive oil)
• Large skillet or pan (for cooking chicken, if not already cooked)
• Mixing bowl and spoon
• Knife and cutting board
• Measuring spoons

Ingredients in Sheet Pan Chicken Tacos

• 8 corn tortillas—These are the base of your tacos. Corn tortillas crisp up beautifully in the oven, giving them that golden, slightly chewy texture. Flour tortillas or low-carb wraps can also work—keep an eye on crisping time.
• 2 cups cooked chicken thighs, sliced – Chicken thighs are flavorful, juicy, and perfect for absorbing all those spices. This recipe is great for using up leftovers or rotisserie chicken. You can also use steak, tofu, or sautéed mushrooms. 
• 15 oz can black beans, drained – These add heartiness and plant-based protein, making each taco extra filling.
• 2 Tbsp olive oil – Helps coat the chicken and beans so the spices cling, adding a little richness that keeps the filling juicy during baking.
• ½ tsp each: onion powder, garlic powder, paprika, chili powder, cumin – This smoky, earthy blend gives instant taco flavor without needing a seasoning packet. If you like things spicy, add a pinch of cayenne or a dash of your favorite hot sauce to the mix.

Garnishes (all optional)

• Pickled red onion – Bright, tangy, and a little crunchy- balance the richness of the chicken and beans with a hit of acidity. Use store-bought or make your own. 
• Cilantro lime cashew crema – Creamy, citrusy, and a little nutty, this dairy-free sauce cools down the spices and adds flavor to every bite.
• Cotija cheese – Salty, crumbly, and sharp, Cotija is the taco version of Parmesan. It adds a pop of umami and a great texture contrast.
• Fresh cilantro – Classic garnish for tacos and optional if you’re cilantro-averse. A sprinkle adds freshness and that unmistakable taco shop finish.

Print Pin

No ratings yet

Sheet Pan Chicken Tacos

These Sheet Pan Chicken Tacos are a fast, flavorful, and fun way to serve tacos. They’re loaded with spiced chicken and black beans and topped with avocado crema and cotija.

Course Main Dish

Cuisine Mexican-American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 people

Calories 535kcal

Author Jillian

Equipment

• Baking sheet
• Brush (for olive oil)
• Large skillet or pan
• mixing spoon
• Knife and cutting board
• Measuring spoons
• Mixing bowl

Ingredients

• 8 corn tortillas
• 2 cups cooked chicken thighs
• 15 oz can black beans drained
• 2 Tablespoons olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon cumin

GARNISHES:

• Pickled red onion
• Cilantro lime cashew crema
• Cotija cheese
• Fresh cilantro
• Lime wedges

US Customary – Metric

Instructions

• Preheat the oven to 425 degrees and prepare a baking sheet with non-stick cooking spray.
• Place four tortillas on a baking sheet and spray or brush each with olive oil.
• Bake the tortillas for 5 minutes.
• Add the chicken, black beans, oil, and spices to a large bowl and toss until combined.
• Remove the tortillas from the oven, add ¼ cup of the mixture to each tortilla, and bake for 5-7 minutes until heated through.
• Top the tortillas with red onion, cotija cheese, crema, cilantro, and lime wedges.
• Serve and enjoy!

Nutrition

Serving: 2tacos | Calories: 535kcal | Carbohydrates: 42g | Protein: 29g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 528mg | Potassium: 684mg | Fiber: 11g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 4mg

Sheet Pan Chicken Tacos Recipe FAQs

More Main Dishes

• Sheet Pan Chicken Thighs
• Mexican Grilled Chicken
• Easy Baked Chicken and Zucchini Recipe

Posh Plate - Healthy Feel-Good Recipes

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Sheet Pan Chicken Thighs and Veggies

When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.

Ingreidents & Estimated Cost:

Recipe Cost: $13.92

Per Serving Cost: $2.32

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

• Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
• Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
• Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
• Onion – Adds depth of flavor and softens into sweet, roasted perfection.
• Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
• Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
• Fresh Parsley – The freshness at the end brightens the dish.

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.

Print Pin

No ratings yet

Sheet Pan Chicken Thighs and Veggies

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner. 

Course Main Dish

Cuisine American

Keyword chicken, sheet pan recipe

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 343kcal

Author Jillian

Cost $13.92

Equipment

• Baking sheet
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 6 boneless skinless chicken thighs
• 4 Carrots large chopped
• 2 pounds yellow potatoes chopped
• 1 medium onion chopped
• 3 Tablespoons olive oil
• 1 ½ teaspoon paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon oregano
• Salt and pepper to taste

GARNISH:

• Fresh Parsley

US Customary – Metric

Instructions

• Preheat the oven to 400℉.
• Prepare a baking pan by spraying it with nonstick spray and set it aside.
• Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
• Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
• Sprinkle and mix in the spice mixture over the veggies.
• Spread the veggie mixture over the baking pan.
• Next, add the chicken to the bowl the veggies were in.
• Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
• In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
• Sprinkle and rub the seasonings on top of the chicken thighs.
• Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
• Serve and enjoy!

Notes

Here’s everything you need to know about storing, freezing, reheating, and making this recipe ahead of time. 

Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator. 

Nutrition

Serving: 1.5cups | Calories: 343kcal | Carbohydrates: 33g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 140mg | Potassium: 1093mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6871IU | Vitamin C: 35mg | Calcium: 57mg | Iron: 3mg

Sheet Pan Chicken Thighs Recipe FAQs

More Whole 30 Recipes

• Creamy Tomato Carrot Soup
• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe

Posh Plate - Healthy Feel-Good Recipes

Make dinner a breeze with this Sheet Pan Greek Chicken recipe! Juicy marinated chicken and seasoned veggies bake together for a delicious, one-pan meal topped with feta and tzatziki.

Greek Chicken Sheet Pan Dinner

Nothing beats a sheet pan dinner when life gets busy, and this Greek Chicken Sheet Pan Dinner is one of my go-to recipes! It’s quick to prep, loaded with fresh veggies, and bursting with zesty Mediterranean flavors. 

Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is as simple as it is delicious. Trust me, the marinated chicken is so tender, and the veggies roast to perfection—this is one recipe you’ll want to save and make again and again! Just like this Sheet Pan Chicken and Vegetables recipe, it makes life a little easier.

Ingredients For Sheet Pan Greek Chicken and Estimated Cost:

Recipe Cost: $16.00

Per Serving Cost: $3.20

Chicken and Marinade:

• ¼ cup olive oil & ¼ cup lemon juice ($1.77): The dynamic duo makes the chicken juicy and brings a bright, citrusy zing to the chicken.
• ½ teaspoon dried oregano & ½ teaspoon dried thyme ($0.02): Classic Greek herbs for earthy, aromatic depth.
• ½ teaspoon minced garlic ($0.06): Adds a long-lasting flavor to the dish.
• Salt and pepper ($0.01): Both are always to taste; they bring out the flavors in the dish.
• 20 oz chicken breasts, cut into 5 pieces ($5.92): Chicken breasts are lean and perfect for soaking up all that marinade goodness.

Veggies and Seasonings:

• 8 oz grape tomatoes ($1.98): Little bursts of juicy sweetness.
• ¾ cup red onion, thinly sliced ($0.31): Adds subtle sharpness and caramelizes beautifully in the oven.
• 1 large zucchini, quarter-sliced ($1.09): Light and tender, zucchini rounds out the veggie medley.
• 1 large red pepper & 1 large green pepper, large chopped ($2.98): Sweet and crunchy, these peppers bring the Mediterranean vibe to life.
• ¼ cup olive oil & ¼ cup lemon juice ($1.77): A repeat performance to keep the veggies luscious.
• ½ teaspoon dried oregano & ½ teaspoon dried thyme ($0.02): To match the chicken’s herby profile.
• ½ teaspoon minced garlic, salt, and pepper ($0.07): The trifecta for flavor perfection.

Garnishes:

• Feta cheese, optional: Salty, creamy, and quintessentially Greek.
• Tzatziki sauce, optional: Cool, tangy, and the perfect finishing touch.

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 Sheet Pan Greek Chicken

To make this Greek Sheet Pan Chicken, marinate chicken with olive oil, lemon juice, garlic, and herbs. Toss veggies with a similar mix, spread them on a sheet pan, and top with the chicken. Bake everything at 425°F for 30 minutes. Garnish with feta and tzatziki, and enjoy a vibrant Mediterranean feast!

Marinate the Chicken

• Combine olive oil, lemon juice, garlic, and spices in a zip-lock bag. Add chicken and mix until thoroughly coated. Seal the bag and refrigerate for at least 2 hours to let those flavors meld.

Prep the Veggies

• Preheat the oven to 425°F and grease a baking sheet with nonstick spray.
• Add the veggies to a bowl. 
• Toss them with olive oil, lemon juice, garlic, and spices in a large bowl until evenly coated.

Bake:

• Spread the veggies on the sheet pan.
• Then, top with the marinated chicken pieces.
• Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F.

Serve and Enjoy:

• Sprinkle with crumbled feta cheese and serve with a generous dollop of tzatziki sauce. Pair with some warm pita bread or a simple side salad if you like.

Recipe Variations

• Chicken Breasts: Swap for boneless, skinless chicken thighs for extra juiciness.
• Veggies: Use yellow squash, eggplant, or mushrooms for variety.
• Dairy-Free: Skip the feta and use a dairy-free tzatziki or tahini sauce.

Recipe FAQs

More Main Dish Recipes:

• Healthy Tuscan Chicken
• Mexican Grilled Chicken
• Pollo Asado – Paleo Recipe

Print Pin

No ratings yet

Sheet Pan Greek Chicken

Make dinner a breeze with this Sheet Pan Greek Chicken recipe! Juicy marinated chicken and seasoned veggies bake together for a delicious, one-pan meal topped with feta and tzatziki.

Course Main Dish

Cuisine American

Keyword chicken, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 5 people

Calories 363kcal

Author Jillian

Cost $16.00

Equipment

• mixing bowls
• Measuring cups and spoons
• Zip-lock bag
• Sheet pan
• Cutting board
• sharp knife
• mixing spoon

Ingredients

Chicken and Marinade:

• ¼ cup olive oil
• ¼ cup lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon minced garlic
• Salt and pepper to taste
• 20 oz of chicken breasts cut into 5 or 6 pieces

Veggies and Seasonings:

• 8 oz grape tomatoes
• ¾ cup red onion thinly sliced
• 1 large zucchini quarter sliced
• 1 large red pepper large chopped
• 1 large green pepper large chopped
• ¼ cup olive oil
• ¼ cup lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon minced garlic
• Salt and pepper to taste

GARNISHES:

• Feta cheese
• Tzatziki Sauce

US Customary – Metric

Instructions

Marinate the Chicken:

• Add the chicken to a zip-lock bag.
• Pour the olive oil, lemon juice, and minced garlic into the bag, seal it, and mix well.
• In a small bowl, combine oregano, thyme, salt, and pepper.
• Add the spice mixture to the bag, seal, and mix until the chicken is evenly coated.
• Marinate the chicken in the refrigerator for at least two hours.

Prepare the Sheet Pan Veggies:

• Preheat oven to 425 degrees F. Spray a baking sheet with nonstick spray.
• In a large bowl, combine tomatoes, onion, zucchini, and peppers.
• Pour olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper over the vegetables. Toss to coat evenly.

Bake the Chicken and Veggies:

• Spread the vegetable mixture on the prepared baking sheet.
• Remove the chicken from the marinade and place it on top of the vegetables.
• Bake for 30 minutes.

Serve:

• Remove from the oven and garnish with feta cheese and tzatziki sauce, if desired.
• Serve immediately and enjoy!

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 141mg | Potassium: 791mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 76mg | Calcium: 39mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast-iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

I absolutely love making this recipe because it’s incredibly simple yet yields delicious, healthy results. It’s a stress-free dish that allows me to focus on other tasks while it bakes, and the result is always a hit at the dinner table. This recipe helps me provide a nutritious meal for my loved ones without compromising on taste.

What You’ll Love About Turkey Tenderloins

• Tender and Juicy: Searing the tenderloins locks in the juices, ensuring each bite is tender and succulent.
• Easy Preparation: Simple steps and minimal ingredients make it a breeze to prepare.
• Impressive Presentation: The beautifully seared and seasoned tenderloins make for a really pretty presentation.

Ingredients and Estimated Cost:

Recipe Cost: $11.08

Per Serving Cost: $2.77

• 2 turkey tenderloins – $9.82
• ⅓ cup olive oil – $0.74
• 2 teaspoons paprika – $0.08
• 2 teaspoons poultry seasoning – $0.38
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05

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. I updated the prices for this recipe in August 2024.

How To Make Turkey Tenderloin

***For complete recipe instructions, see the recipe card below.

Prepare Tenderloins

1. Mix paprika, poultry seasoning, salt, and pepper in a bowl.
2. Pat tenderloins dry with a paper towel.
3. Rub seasoning mixture on all sides of tenderloins.

Cook Tenderloins

4. Heat oil in a cast iron skillet.
5. Sear tenderloins on each side for 1 minute.
6. Cover the skillet with a lid and cook in a  300 degrees F oven for 30-35 minutes or until internal temperature reaches 160 degrees F.

Rest and Serve

7. Let tenderloins rest for 5-10 minutes before slicing and serving.

Equipment

• Measuring cups and spoons
• Cast Iron Skillet
• Tongs
• Instant-read thermometer

Recipe FAQs

What can I serve with these tenderloins?

These tenderloins pair well with various sides, such as Cauliflower Fried Rice, Roasted Carrot Fries, Crispy Roasted Potatoes, and a Spinach Caprese Salad. 

Can I use a different type of oil for searing?

Sure! Olive oil, avocado oil, or any high-heat cooking oil will work well for searing the tenderloins.

How can I tell when the tenderloins are done?

Use an instant-read thermometer to ensure the internal temperature reaches 160°F. The tenderloins should be firm to the touch but still juicy.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or transfer the seared tenderloins to a baking dish before placing them in the oven.

More Dinner Recipes

• Mexican Grilled Chicken
• Healthy Tuscan Chicken
• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Ginger Chicken Skewers

Print Pin

No ratings yet

Turkey Tenderloin

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

Course dinner

Cuisine American

Keyword turkey

Prep Time 5 minutes minutes

Cook Time 46 minutes minutes

Total Time 51 minutes minutes

Servings 4 people

Calories 254kcal

Author Jillian

Cost $11.08

Equipment

• Measuring cups and spoons
• cast iron skillet
• tongs
• Instant-read thermometer
• Mixing bowl
• mixing spoon

Ingredients

• 2 Turkey Tenderloins about ¾ lb each
• ⅓ cup olive oil
• 2 teaspoons paprika
• 2 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon pepper

US Customary – Metric

Instructions

• Preheat the oven to 300℉.
• Add the paprika, poultry seasoning, salt, and pepper to a bowl and mix until incorporated.
• Pat the tenderloins dry with a paper towel.
• Rub the tenderloins on each side with the seasoning mixture.
• In a cast iron skillet, heat the oil over medium-high heat.
• Sear the tenderloins on each side for 1 minute.
• Place the lid on the skillet and bake for 30-35 minutes, or until the tenderloins register 160℉ on an instant-read thermometer.
• Take the tenderloins out and let them rest for 5-10 minutes. Serve and enjoy!

Nutrition

Serving: 0.4pound | Calories: 254kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 38mg | Sodium: 639mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.5mg

Posh Plate - Healthy Feel-Good Recipes

My Mexican Grilled Chicken is flavor-packed and perfect for any meal. Ready in just 50 minutes, it’s a quick and delicious option you’ll love!

This Mexican-grilled chicken costs approximately $10.50. The recipe makes six servings, and the cost is around $1.75 per serving. 

What I Love About This Mexican Grilled Chicken

• Tender and Juicy Chicken: The brining process ensures the chicken remains moist and flavorful.
• Family-Friendly: This is a dish that appeals to both kids and adults.
• Nutritious: Lean protein and fresh seasonings for a nutritious meal.

This chicken is delicious and incredibly easy to prepare, making it perfect for busy moms who want to put a healthy dinner on the table without spending hours in the kitchen. Whether you’re grilling for a family dinner or a summer BBQ, this recipe will surely be a hit, offering a delicious, wholesome option that doesn’t compromise taste or nutrition. I love making this grilled chicken throughout the summer and year-round for a fun twist on traditional BBQ chicken.

Ingredients and Estimated Cost:

Recipe Cost: $10.50

Per Serving Cost: $1.75

• 6 cups water – $0.00
• ¼ cup salt – $0.01
• ¼ cup granulated sugar – $0.08
• 2 Tablespoons cornstarch – $0.06
• 6 boneless skinless chicken breasts – $4.64
• ½ teaspoon salt – $0.01
• ½ teaspoon pepper – $0.05
• ⅓ cup olive oil – $0.74
• ⅓ cup fresh squeezed orange juice – $0.98
• ½ white onion chopped – $1.39
• 1 large garlic clove minced – $1.37
• ⅓ cup chopped cilantro – $0.30
• 2 teaspoons oregano – $0.44
• 2 teaspoons chili powder – $0.06
• 1 teaspoon salt – $0.01
• 1 teaspoon pepper – $0.11
• 2 limes zest – $0.03
• 2 limes Juiced about – $0.16

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. I updated the prices for this recipe in June 2024.

How To Make Mexican Grilled Chicken

***For complete recipe instructions, see the recipe card below.

Mix water, salt, sugar, and cornstarch in a large bowl. Add the chicken, cover, and refrigerate for 30 minutes (no longer than an hour).

Blend olive oil, orange juice, onion, garlic, cilantro, oregano, chili powder, cumin, salt, pepper, lime juice, and lime zest until smooth.

Remove chicken from the brine, pat dry, and discard the brine.

Rub the chicken with salt and pepper.

Turn the gas grill to HIGH and close the lid. Let it preheat for 15 minutes.

Place chicken on the hot part of the grill and cook for 2-2 ½ minutes.

Brush with sauce, turn over, and cook for 2-2 ½ minutes.

Brush with sauce one final time and cook for 1-3 minutes or until internal temperature reaches 160°F. Let chicken rest for 5 minutes before serving.

Equipment

• Liquid measuring cup
• Measuring cups and spoons
• Mixing bowls
• Grill

Recipe FAQs

More From Posh Plate

Print Pin

5 from 1 vote

Mexican Grilled Chicken

My Mexican Grilled Chicken is flavor-packed and perfect for any meal. Ready in just 50 minutes, it's a quick and delicious option you'll love!

Course dinner

Cuisine American

Keyword grilled chicken

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 303kcal

Author Jillian

Cost $10.50

Equipment

• Liquid measuring cup
• Measuring cups and spoons
• mixing bowls
• Grill

Ingredients

BRINE:

• 6 cups water
• ¼ cup salt
• ¼ cup granulated sugar
• 2 Tablespoons Cornstarch

CHICKEN:

• 6 boneless skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon pepper

SAUCE:

• ⅓ cup olive oil
• ⅓ cup fresh squeezed orange juice
• ½ white onion chopped
• 1 large garlic clove minced
• ⅓ cup chopped cilantro
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 limes zest
• 2 limes Juiced about ⅓ cup

US Customary – Metric

Instructions

BRINE CHICKEN:

• In a large bowl combine water, salt, sugar, and corn starch. Add chicken, cover with plastic wrap, and refrigerate 30 minutes, but no longer than an hour.

PREHEAT GRILL:

• Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.

SAUCE

• Add the olive oil, orange juice, onion, garlic, cilantro, oregano, chili powder, cumin, salt, pepper, lime juice, and lime zest in a blender and blend until a thick sauce forms.

PREP THE CHICKEN:

• Remove the chicken from the brine, pat it dry with paper towels, and discard the brine. In a small bowl, combine the salt and pepper, then rub the seasoning over all sides of the chicken.

GRILL THE CHICKEN:

• Scrape and oil the grill grates. Turn off all burners except the main burner, which should be set to medium-high.
• Place the chicken on the hotter part of the grill and cook for 2-2 ½ minutes.
• Turn the chicken over and brush with the sauce. Cook for 2-2 ½ minutes, until browned on the second side.
• Repeat the turning and brushing process 2 more times, cooking for 2 minutes on each side.
• Flip the chicken one final time and brush with the sauce. Cook for 1-3 minutes or until the chicken reaches an internal temperature of 160 degrees F on an instant-read thermometer.
• Transfer the chicken to a serving plate, let it rest for 5 minutes, and then serve.

Nutrition

Serving: 1chicken breast | Calories: 303kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 6.036mg | Potassium: 535mg | Fiber: 1g | Sugar: 11g | Vitamin A: 355IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes