dinner ready in under 15 minutes? Absolutely. These sheet pan shrimp fajitas are about to become your new favorite weeknight meal. Start by preheating the oven to 400 degrees F. Toss one pound of raw, deveined shrimp with olive oil, sliced onion, sliced bell peppers, and fajita seasoning together on the sheet pan. Bake for ten to twelve minutes, or until shrimp are pink and cooked through and vegetables are crisp-tender. Remove from the oven, squeeze some fresh lime juice and sprinkle some fresh cilantro on top. Serve in warmed tortilla shells or over lettuce. Your weeknight meal just got an entirely fresh and delicious upgrade! Instead of shrimp, this recipe would also be delicious as sheet pan chicken fajitas or sheet pan steak fajitas as well.

Simple Zucchini Boats with Tomatoes and Fresh Mozzarella

Kids will go crazy for these tasty zucchini boats! Don’t blame us if the adults ask for seconds, too. Start by preheating the oven to 400 degrees F and line a sheet pan with parchment paper. Slice the zucchini down the middle, lengthwise, and scoop out and discard the seeds, leaving about ½ inch of the zucchini shell. Place the zucchini halves on the baking sheet, cut sides up, and sprinkle with salt and pepper. Remove the seeds from tomatoes, small dice them, and place in a bowl. Mix with oregano, apple cider vinegar, and salt to taste, and then divide the mixture evenly, spooning into the zucchini. Bake the stuffed zucchini for twenty minutes, or until it is tender and remove from the oven. Top with fresh mozzarella and place on top of the tomatoes. To finish, broil the mozzarella until it begins to bubble and brown. These simple zucchini boats are quick and easy (and completely gluten-free!) weeknight dinner for you to try this week!

Easy Sheet Pan Recipes with Chicken

From a rainbow of roasted veggies and bite-sized chicken to mouthwatering chicken nachos, there is no shortage of delicious and easy chicken sheet pan dinner recipes on Yummly!

Fifteen-Minute Healthy Roasted Chicken and Veggies

Get your daily servings of rainbow-colored veggie with this quick-roasted chicken and veggies sheet pan meal. Preheat the oven to 500 degrees F. Start by chopping two boneless, skinless chicken breasts, a red pepper, red onion, zucchini, broccoli florets, and tomatoes, into bite-sized pieces. Place the chicken and veggies on a sheet pan and toss with olive oil, salt and pepper, Italian seasoning, and paprika. Bake for fifteen minutes or until the vegetables are charred and the chicken is cooked all the way through. Sprinkle with a bit of freshly grated Parmesan cheese. Serve on top of rice, quinoa, or with a side of toasted bread. Feel free to mix it up with sweet potatoes, green beans, Brussels sprouts, or anything else you'd like to roast! Quick, easy, and healthy – what more could you ask for in a meal?

Sheet Pan Chicken Nachos

Have a nacho craving? These sheet pan chicken nachos are sure to satisfy and oh-so-easy to whip up. Heat oven to 350 degrees F and line sheet pan with foil. Spray with cooking spray and arrange tortilla chips in an even layer on the pan. Combine shredded chicken, salsa, black beans, and shredded cheese in a small bowl. Spread the chicken mixture evenly on top of the chips and top with more shredded cheese and fresh jalapeno slices. Bake for eighteen to twenty minutes, or until the cheese is fully melted and everything is heated throughout. Serve them up with a side of salsa and guacamole at your next fiesta!