The Healthy Sheet Pan Cookbook: Satisfying One-Pan Meals for Busy Cooks

Title Page
Copyright Page
Dedication
Contents
Introduction
Chapter 1: Sheet Pan Basics
Chapter 2: Breakfast
	Mango and Coconut Granola
	Spinach-Stuffed Portobellos with Eggs
	Orange Zest Baked French Toast
	“Turnip the Beet” Hash with Baked Eggs
	Irish Breakfast on a Sheet Pan
	Frittata with Basil, Cherry Tomatoes, and Feta
	Sheet Pan Breakfast Sandwiches with Sriracha Mayo
	Breakfast Pizza with Bacon and Sausage
	Spiralized Sweet Potato Nests with Baked Eggs
Chapter 3: Poultry
	Lemon and Chili Turkey Thighs with Roasted Broccoli Rabe
	Turkey Bacon–Wrapped Chicken with Cumin-Rubbed Carrots
	Green Goddess Chicken with Sweet Peppers and Goat Cheese
	Spanish Chicken “Paella” and Rice
	Coconut Chicken Meatballs with Roasted Pineapple Salsa
	Sticky Whiskey Chicken with Bell Peppers and Zucchini
	Hawaiian Chicken with Charred Scallions, Broccoli, and Eggplant
	Spicy Chicken with Roasted Radish Slaw
	Cheesy Ham-Stuffed Chicken Breasts with Mustard Greens
	Miso-Rubbed Chicken with Peanut and Raisin Broccoli
	Cornish Game Hens with White Beans and Spinach
	Mustard and Yogurt–Baked Chicken with Brussels Sprouts and Potatoes
Chapter 4: Beef & Pork
	Mini Meat Loaves with Honey-Glazed Parsnips
	Hanger Steak and Green Beans with Smoked Paprika and Black Pepper Rub
	Meatballs with Sneaky Veggies, Roasted Tomatoes, and Mozzarella
	Flank Steak Fajitas
	Beef and Mushroom Burgers with Jicama Fries
	Teriyaki Steak Tips with Sesame Broccoli
	Chimichurri Skirt Steak with Roasted Red Onions
	Loaded Sheet Pan Nachos with Ground Beef and Vegetables
	Balsamic-Glazed Steak with Mushrooms and Broccoli
	Beef Short Ribs with Baby Potatoes and Mustard Greens
	Kielbasa Dinner with Sweet Mustard Glaze
	Pork Chops with Fresh Pumpkin, Apple, and Cinnamon
	Italian-Rubbed Pork Loin with Fennel and Cherry Tomatoes
	Sausage and Cheesy Rice–Stuffed Zucchini Boats
	Barbecue Country Ribs with Stewed Collard Greens
	Pork Chops with Cherry and Red Wine Sauce and Roasted Cauliflower
	Minced Pork and Vegetable Lettuce Wraps
	Cabbage, Sausage, and Potato Packet
	Hoisin Pork Loin with Bok Choy
Chapter 5: Seafood
	Panko-Crusted Cod with Olive Tapenade and Swiss Chard
	Maple-Glazed Salmon with Apples and Fennel
	Sweet Chili and Lime Shrimp with Sugar Snap Peas
	Clambake with Corn, Potatoes, and Sausage
	Green Curry Shrimp and Bell Pepper Skewers
	Lemon-Roasted Salmon with Crispy Potatoes and Asparagus
	Blackened Shrimp with Roasted Corn Salsa
	Prosciutto-Wrapped Whitefish with Roasted Lime Broccoli
	Almond-Crusted Tilapia with Butternut Squash
	Crispy Coconut Salmon with Eggplant “Fries”
Chapter 6: Vegetarian
	Roasted Delicata Squash with Pepitas and Fresh Ricotta
	Tomato Caprese Flatbreads
	Crispy Seared Tofu with Crispy Bok Choy
	Stewed Chickpeas with Tomatoes, Zucchini, and Feta
	Sweet Potato Toasts with Spiced Walnuts and Goat Cheese
	Cauliflower Steaks with Mint-Pea Pesto
	Eggplant with Creamy Tahini Dressing and Stewed Garlic Spinach
	Baked Ratatouille
	Mexican Street Corn and Black Bean Tostadas
	Cheesy Rice–Stuffed Peppers
Resources
Acknowledgments
About the Author