Sheet Pan Dinner 3 Ways Makes 4 servings
Developed by Darcie Ellyne, MS, RDN, CDCES, IFNCP Ingredients Baked Fajita Bowl
Moroccan Chicken
Chili Lime Salmon, potatoes, peppers & zucchini 2 Tbsp extra-virgin olive oil, divided 2 tsp chili powder
Seasoning Blend
2 Tbsp extra-virgin olive oil, divided 2 tsp chili powder
2 Tbsp extra-virgin olive oil, divided 1 tsp cumin 1 tsp coriander ½ tsp paprika ½ tsp cardamom ½ tsp fennel ¼ tsp cinnamon ¼ tsp turmeric ¼ tsp red pepper flakes 1 lb boneless skinless chicken breasts, thighs, or tenders 1 (15 ounce) can garbanzo beans, rinsed 1 medium onion, sliced 2 large carrots, large chunk 3 cups green beans, trimmed and cut if desired
2 tsp ground cumin 1 tsp dried oregano ½ tsp garlic powder ½ tsp smoked paprika ¼ tsp ground pepper
1 tsp ground cumin ½ tsp garlic powder 1 lime, zested and quartered
Protein
1 lb boneless skinless chicken breasts, thighs or flank steak 1 (15 ounce) can black beans, rinsed
1 lb center-cut salmon fillet cut into 4 portions
Starch
1 lb Yukon Gold potatoes, washed and cut into thin wedges 2 medium bell peppers, any color, sliced 2 small zucchinis, sliced
Vegetables
1 medium yellow onion, sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 3 cups thinly sliced red cabbage (about 1 lb) ¼-½ cup salsa ¼-½ cup guacamole or ½ avocado, sliced 2 green onions, sliced ¼ cup plain Greek yogurt mixed with 1 Tbsp lime juice and ½ tsp cumin
Garnish
¼ cup of chopped cilantro ½ cup cheromoula (green sauce) 2 Tbsp Kalamata olives or prepared tapenade
¼ cup cilantro
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