Eating clean need not be boring nor tedious. These baking sheet recipes will have your meals served in no time, plus it’ll be easier to clean up after too! Here’s a mildly spiced western recipe and a tantalizingly hot Asian recipe to keep your palates entertained.
High in protein, filled with superfood veggies, and loaded with healthy, hunger-taming fats, you’ll want to try one soon enough!
Paprika Roasted Chicken Breasts with Chickpeas, Tomatoes, and Cilantro
You likely already have the ingredients for this recipe in your kitchen, and the whole dish can be prepared in less than 45 minutes–perfect for a weeknight. I serve mine over a huge bowl of lightly steamed spinach to get in those all-important greens. Serves 4.
- 5 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2 teaspoons salt, divided
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 cup full-fat Greek yogurt
- 1/3 cup sliced olives
- 4 large chicken breasts with skin, de-boned, 6 to 8 ounces each
- 2 cups grape tomatoes
- 1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
- 1 cup fresh cilantro sprigs, divided (or Italian parsley)
Heat oven to 450°F.
Whisk oil, garlic, paprika, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, olives, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.
Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.
Asian Salmon with Bok Choy, Cabbage, and Shiitakes
The perfect blend of flavors, Omega 3 rich salmon, and nutrient dense cabbage; vitamin K, vitamin C and vitamin B6, manganese, dietary fiber, and potassium. Serves 4.
- 1/3 cup(s) low sodium soy sauce or liquid aminos
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 Tbsp honey
- 1/2 tsp sambal oelek, (hot chili sauce)
- 1 1/2 pound(s) uncooked skinless salmon fillet(s), (four 6 oz pieces)
- 6 oz uncooked bok choy, about 6 baby bok choy, halved, rinsed
- 16 oz fresh shiitake mushroom, stemmed, halved
- 4 cup(s) shredded red/green cabbage
- 1/3 cup(s) uncooked scallion(s), chopped
- 4 Tbsp sesame seeds, toasted
Preheat oven to 450°F
In a small bowl, combine soy sauce, vinegar, oil, garlic, ginger, honey and hot chili sauce; add salmon and let marinate at room temperature for 15 minutes.
Line the baking pan with aluminum foil and coat foil with cooking spray (or just coat pans with cooking spray). Place salmon on center of the pan; reserve marinade. Add bok choy to marinade; toss to coat and place around salmon. Add mushrooms and cabbage to marinade; toss to coat and spread around the salmon on the baking pan.
Place pan on top rack and roast until salmon is cooked through and vegetables are tender about 15 minutes. Serve garnished with scallions and sesame seeds.