Cooking your own meals can make it much easier to stay healthy, but most of us aren’t big fans of cleaning up afterwards. That’s where these recipes come in! These meals are healthy, delicious, and best of all, use just one pan to cut down on clean-up. Enjoy!
Greek Chicken and Veggies
- 4 5-oz. chicken breasts, cut into small cubes
- 2 cups bell peppers cut into slices
- 1 medium red onion cut into squares or slices
- 1 cup of zucchini, broccoli, mushrooms , diced sweet potatoes, tomatoes, or other vegetables (if desired)
For the marinade:
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- 1 tsp. dried oregano
- 1 tsp. dried basil or thyme
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Heat oven to 450° F.
- Arrange chicken and veggies on a large sheet pan.
- In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies.
- Bake until veggies are charred and chicken is cooked through, about 15-20 minutes. Remove from oven and cool for 5 minutes before serving.
Foil Packet Salmon and Vegetables
- 2 4-oz. salmon fillets
- 1 summer squash, sliced into ¼-inch rounds
- 1 zucchini, sliced into ¼-inch rounds
- 9 cherry tomatoes, sliced in half
- 2 tbsp. avocado oil
- 1 lemon, sliced into thin rounds
- Salt and pepper
- Parsley, for garnish
- Preheat oven to 375°F. Lay out two pieces of aluminum foil. Each piece should be about 9×9 inches.
- Place zucchini and summer squash rounds on each piece of foil in an even layer. Then add sliced cherry tomatoes on top.
- Next, place a salmon fillet on each piece of foil. Add 1 tablespoon of the avocado oil on each fillet and sprinkle with pepper. Place 2-3 slices of lemon on top of the salmon.
- Fold the ends of each piece of foil together to form two packets. Place packets on a baking sheet.
- Bake for 20-25 minutes until salmon is cooked and veggies are roasted.
Quinoa Zucchini Boats
- 2 large zucchini
- 2 cups cooked quinoa
- ¼ cup tomato paste
- ¼ cup fresh basil, chopped
- 2 tsp. olive oil
- 1 large beefsteak tomato, thinly sliced
- 4 oz. fresh mozzarella, thinly sliced
- Salt and pepper to taste
- Heat oven to 400° F.
- Slice both zucchini in half lengthwise. Scoop out seeds and some flesh, leaving an edge about ½ inch thick. Place boats cut side up on a sheet pan.
- In a bowl, stir together quinoa, tomato paste, basil, and oil. Season with salt and pepper to taste.
- Spoon quinoa mixture into zucchini boats. Top with tomato and mozzarella slices.
- Bake until zucchini is al dente, quinoa is heated through, and cheese is starting to brown, 25 to 30 minutes.
- Cool slightly before serving. Garnish with extra basil, salt, and pepper.
We hope you enjoy these easy one-pan recipes. For more recipes and tips for transforming your life physically, subscribe to the blog and check out our Facebook page!