Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

A whole meal cooked on one baking sheet!  Quick and easy to assemble, and extremely flavorful. Sheet pans are the new "One Pot" cooking method and it's ingenious!

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When life gets busy who doesn't love a quick and easy meal?  By using your oven and a sheet pan you can create a fabulous dinner in a snap!  One that your entire family will love. I often turn to stir frys but roasting in the oven is just as easy and healthy to boot.   Everything is cooked on the same pan which makes life a breeze.  And speaking of breeze, the clean up....simple - one and done!

So there is a craze that I'm sure you've noticed about sheet pan cooking.  Recipes are everywhere right now.  Even my favorite local teaching chef recently made a delicious chicken searing on a sheet pan, (recipe coming soon) and with good reason too.  They are simple to make, they allow you to cook the main and side dishes together and they are healthier for you!  I've even joined in with a previous post for Simple Citrus Herb Chicken and Tomatoes.

This recipe takes a little bit of prep for the chicken, (coating in bread crumbs) but uses ingredients that I always have on hand, such and lemons (we eat a lot of dishes with lemons...) and vegetables like mushrooms, cherry tomatoes and zucchini.  These are staples in our house and lend the Mediterranean flavors to the meal.  The chicken and vegetables are able to cook at the same time because I used thin cut chicken breasts which take no time to roast, and the vegetables are soft and take the same cooking time.  If you wanted to use carrots, potatoes, or other (harder) vegetables you will have different cooking times and will need to start those first then add the chicken after 15 minutes and continue on.

By roasting the chicken it stays nice and tender while the vegetables caramelize and crisp, especially when those tomatoes start to burst...oh boy!  It makes my mouth water thinking about it.  The best part is a great meal with little effort.  Perfect for a weeknight. 

Enjoy!


TIPS FOR COOKING THIS SHEET PAN MEDITERRANEAN LEMON PARMESAN CHICKEN AND VEGETABLES:

• Use a LARGE sheet pan such as this one
• Use parchment paper for easy clean up
• Buy thin cut chicken breasts, or slice a regular breast in half lengthwise
• Try and find a lemon pepper that does not contain salt - I use this one here

Sheet Pan Mediterranean Lemon Parmesan Chicken and Vegetables

serves 4

4 thin cut boneless skinless chicken breasts        

1/3 cup flour
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
2 lemons, separated
2 tsp garlic, minced 
5 Tbls butter, melted
1 tablespoon lemon pepper seasoning

1 pint cherry tomatoes

1 large zucchini, cut lengthwise and then into slices

8 oz of baby bella mushrooms, cut into quarters
2 tablespoons olive oil
Garnish: fresh chopped parsley

Preheat oven to 400 degrees.  If desired, place parchment paper on a large sheet pan with edges.

Add flour to a pie pan.  Add bread crumbs, Parmesan and garlic powder to another pie pan and stir to combine.  To a third pie pan add the zest and juice of 1 lemon, minced garlic, and melted butter. 

Dredge chicken in flour, then dip in the lemon butter mixture, then coat in the bread crumb mixture.  Place on prepared sheet pan.  Sprinkle lemon pepper seasoning over the chicken. 

Place cherry tomatoes, sliced zucchini, and mushrooms around the chicken.  Drizzle with olive oil and sprinkle lemon pepper seasoning on top.

Bake at 400 degrees for 15 minutes.  Remove from oven and turn chicken over, sprinkle this side with lemon pepper seasoning.  Place 4 slices of lemon (from the remaining lemon) on top of the chicken.  Return to oven to bake an additional 10-15 minutes or until chicken reaches 165 degrees internally and is golden brown.  Vegetables should be soft and roasted and tomatoes should be bursting open.

Remove from the oven, sprinkle with freshly chopped parsley and plate.  Serve.

Spicy Szechuan Chicken and Vegetable Stir Fry

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This is what I call a "pull from the frig" dinner, or a "use up all the veggies that are left" dinner.

Do you every have those types of meals?  It's really something I throw together from odd and ends from the frig, and the easiest dish to do that with is a stir fry.  I love stir frys and you may know since I've posted many variations of them such as this popular Chicken, Green Bean and Mushroom Stir Fry and this extra tasty General Tso's Chicken - Lighter Version.  When you make them yourself they are so much better than takeout.

Trust me.  You can complete a whole meal in about 20 minutes with prep, which is faster than delivery AND you control what goes in it....such as the sodium, and NO MSG.   Making your own food is so much healthier and it really is easier than you think.

SPICY SZECHUAN CHICKEN AND VEGETABLE STIR FRY

So since I was in between grocery store shopping I found an array of vegetable to use in my weeknight stir fry after we got home from the gym.  Lot of vegetables along with chicken as the protein are the great basis for this dish.  Use whatever vegetables you have on hand.  They pretty much all work together well.  I used a combination of edamame, broccoli florets, red bell peppers, onion, bok choy, water chestnuts, carrots, mushrooms, and zucchini.  Then I threw in some cashews for good measure! 

To make this even easier I used the help of two bottled sauces mixed.  I've found that this stir fry sauce is really tasty, and along with this Szechuan sauce, which is spicy and tastes amazing, make a great combination.  Using both tames the heat a little, but if you want it really spicy use the Szechuan sauce alone.

So the same method applies to all my stir frys.   Dredge the protein in cornstarch and cook it.  Remove it.  Cook the vegetables, add the cashews, then add back the protein.  Add the sauce and stir until well coated.  That's it!  Don't shy away from this, it truly is one of the easiest and fastest meals you can make.  This variation is no exception!!!  This sizzling, spicy, dish will have everyone asking for seconds.

Enjoy!

Spicy Szechuan Chicken and Vegetable Stir Fry

Serves: 4 servings

1 lb boneless skinless chicken breasts, cut into bite sized pieces
1/4 c cornstarch
3 Tbls canola oil, divided
4 oz mushrooms, sliced
1/3 cup edamame, thawed
1 zucchini, halved and sliced
1/2 red bell pepper, sliced
1 can water chestnuts, drained
1 cup bok choy, chopped
1/2 cup broccoli florets, chopped
1/4 onion, sliced
1/3 cup shredded carrots
1/3 cup whole unsalted cashews
1/4 cup stir fry sauce
1/4 cup Szechuan sauce
hot cooked rice

On a plate toss the chicken with the cornstarch.

Heat 2 tablespoons of the canola and in a large skillet or wok.  Add the chicken and cook on medium-high until browned on all sides, about 2-3 minutes on each side.  Remove chicken from the pan, and turn the heat up to high.

Add the remaining 1 tablespoon of canola oil to the skillet.  Add all the vegetables and cook 4-3 until they are crisp tender.  Add the cashews and stir until slightly roasted.  Return the chicken and any juices back to the skillet.  Add the stir fry sauces and toss to coat.  Serve over hot cooked rice if desired.

Old Fashioned Oatmeal Chocolate Chip Cookies

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Who ever said "Old Fashioned" is out of style is soooooo wrong!

Take a look around you.  Have you noticed clothing from the 70's lately?  Embroidered jeans anyone?  Haha! Even the colored hair that was so a punk rock style of the 80's is back in fashion.  I've been there, done that, but I still love it!  So what's old is also new.  Especially in the case of Old Fashioned Oatmeal Chocolate Chip Cookies.

So times you just crave the things you grew up with.  Which led me to Mom's recipe box.  She has a box overflowing with recipes from the 50's, 60's, 70's and 80's, and I have them all!  Sifting through that box brings back so many precious memories of my mom cooking, and all of my relatives as well.  It is such a treasure to pull out a recipe that's in her handwriting and smudged from cooking.  I can't tell you how many special moments we've had over the years cooking, but making a recipe of hers just brings her back as if we are doing it together again.

OLD FASHIONED OATMEAL CHOCOLATE CHIP COOKIES

I'm not sure where she got this recipe from originally, but the card is pretty worn.  I do recall Mom making these cookies throughout the years so I was glad I ran across it.

Do you remember eating Oatmeal cookies growing up?  What makes these special is that they have mini chocolate chips inside.  The recipe called for regular chocolate chips but I thought the mini ones would be just a great hint of chocolate.  The cookie is slightly crispy on the edges, and chewy in the center, which I just love.  The oats give texture and the bits of chocolate make them a little decadent.  They keep well for several days but try and stop at one cookie!  They'll be gone before you know it.

Remember, "old fashioned" is new.  Try these cookies!

Enjoy!





Old Fashioned Oatmeal Chocolate Chip Cookies

make 4 dozen cookies


1 1/2 cups flour
2 teaspoons baking soda
3/4 cup sugar
3/4 cup light brown sugar
1 1/2 cups unsalted butter, softened
2 eggs
2 tsp vanilla
3 cups oats
1 cup mini chocolate chips 

Preheat oven to 350 degrees.

In a large bowl, add the two sugars and butter.  Using a hand or stand mixer, cream the ingredients together until smooth.  Add the eggs, one at a time, mixing after each addition.  Add the vanilla and mix until blended.  Add in the flour and baking soda and mix until combined.  Stir in the oats and the mini chocolate chips.   

Using a cookie scoop, scoop the batter and place it on a cookie sheet about 2 inches apart.  Bake 10-12 minutes, until they are light golden brown.  Remove from the oven and allow to sit 1 minute.  Remove from the pan to a wire rack to cool.