With schools back in session this month, families will adjust to a new school year routine. Meal planning can be daunting, and it’s not always possible to sit down at the dinner table to eat together. Find helpful tips to feed your family and save time in the kitchen from NDSU Extension here.
Plus, let us help! These sheet-pan meals are easy and quick to prepare. They also feature loads of veggies. What better way to incorporate all the garden produce readily available in North Dakota this time of year?
Be cautioned, however, one-pan recipes may require adjustments by your family’s cooking engineer. Not all ovens are the same, nor are the chopper’s knife cuts. North Dakota Living tests every recipe it features, so be sure to read our test kitchen notes in this month’s featured recipes.
2 lbs. chicken breasts
2½ lemons (for juicing and slicing)
8 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. smoked paprika
4 T. olive oil
1 lb. red potatoes, chopped small
1 lb. green beans, trimmed
1 large red onion, chopped
15 oz. can diced tomatoes
1 T. fresh rosemary
1 T. fresh thyme
2 T. fresh parsley, plus more for garnish
12 Kalamata olives
4 oz. feta cheese
Cut chicken into 1x1-inch cubes. In a large bowl, add the chicken pieces, juice from one lemon, four minced garlic cloves, 1 tsp. salt, ½ tsp. pepper, paprika and 2 T. olive oil. Mix and set aside while you prepare veggies.
Add potatoes, beans and onion to a large bowl. Stir in the tomatoes, juice from half a lemon, rosemary, thyme, parsley, 1 tsp. salt, ½ tsp. pepper and 2 T. olive oil. Evenly distribute mixture onto two large baking sheets, the chicken pieces (spaced evenly throughout both pans), four thinly sliced garlic cloves and Kalamata olives. Roast at 450 degrees for 20 minutes.
Pull the pans out from the oven, but don’t remove. Crumble feta cheese and sprinkle onto the sheet pans and continue to cook for five more minutes, or until the chicken reads 165 degrees with a meat thermometer. Serve while it’s hot and garnish with chopped parsley and lemon slices.
TEST KITCHEN NOTES: The original recipe advises using only one sheet pan, but our recommendation is to use two large sheet pans. Or, try cutting the recipe in half if using one sheet pan. When we tested this recipe, we found the ingredients to overcrowd the pan, thus yielding an unevenly cooked dish. The potatoes were underdone in our preparation, and the liquid didn’t cook off properly. How you chop your potatoes matters, too. Keep an eye on the individual ingredients and make adjustments as necessary. For example, we removed the chicken and green beans from the pan, so not to overcook them, when the potatoes needed more time in the oven.
RECIPE by NDSU Extension
1½ lbs. chicken breast or boneless skinless chicken thighs, cubed (or pork or turkey kielbasa sausage)
Salt and pepper, to taste
1 T. canola oil (or your favorite oil)
1 large red bell pepper, diced
1 large orange bell pepper, diced
½ red onion, cut into chunks
½ cup barbecue sauce (plus more for drizzling)
1 cup pineapple chunks, canned (drained) or fresh
Juice of 1 lime
Cilantro and white sesame seeds, for garnish
6 cups cooked brown or white rice, for serving
Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spraying with oil. In a large mixing bowl, season chicken breast with salt, pepper and a drizzle of oil. Next, add bell peppers, red onion and barbecue sauce to chicken. Use your hands to coat thoroughly. Bake in the oven for 20 minutes, then remove sheet pan and add pineapple chunks. Return to the oven for 15 to 20 more minutes or until chicken reaches an internal temperature of 165 degrees. Remove sheet pan from oven and squeeze lime juice over pan. Add cilantro and sesame seeds to garnish. Serve with a side of rice.
TEST KITCHEN NOTES: We had to make adjustments during the cooking process, and you might, too. When the cook time was reaching its end, the liquids weren’t cooking off and there wasn’t any color on the vegetables or chicken. We drained off most of the liquid and broiled the dish for a few minutes, with a watchful eye, careful to not let it burn. The chicken was slightly overcooked, but it yielded a better roasted flavor and the color we wanted. We recommend temping the chicken after the first 20 minutes of cooking, and turning up the temperature of your oven or broiling for the latter part of the cook time.
RECIPE by NDSU Extension
