Best 3 Easy Sheet Pan Southwestern Dinner Recipe By Tasty Recipes

Embark on a culinary journey to the vibrant flavors of the Southwest with this delectable sheet-pan dinner. This hassle-free recipe combines tender chicken, roasted vegetables, and a symphony of spices for a satisfying and flavorful meal. With just a few simple steps and minimal cleanup, you'll have a wholesome dinner that's perfect for busy weeknights or casual gatherings. Explore the exciting world of Southwestern cuisine through this comprehensive guide, which includes recipes for the main dish, roasted vegetables, and a zesty avocado crema that adds a refreshing touch to the dish. Get ready to tantalize your taste buds with this symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY

Easy Sheet Pan Southwestern Dinner Recipe by Tasty image

Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime

Provided by Gwenaelle Le Cochennec

Categories Appetizers

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 zucchini, small, cut into strips
1 green bell pepper, cut into strips
yellow bell pepper, cut into strips
portobello mushroom, caps cut into strips
½ cup grape tomatoes, halved
½ cup corn, thawed if using frozen
1 medium yellow onion, cut into wedges
15 oz black beans, 1 can, rinsed and drained
3 cloves garlic, minced, plus 3 cloves, halved
1 ½ teaspoons cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
4 tablespoons olive oil, divided
3 red bell peppers, halved and seeded
1 avocado, diced
3 tablespoons lemon juice
pepper, to taste
¼ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
corn tortilla
1 jalapeño, sliced (optional)
lime, cut into wedges, for ganish

Steps:

Preheat the oven to 400°F (200˚C).
Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
Sprinkle the seasoning mix over the vegetables.
Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
Place the red bell pepper halves, cut side down, on a second baking sheet.
Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
Peel the red bell peppers.
Transfer the flesh from the red bell peppers into a blender or food processor.
Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams

SHEET-PAN SOUTHWEST CHICKEN WITH SWEET POTATOES

Sheet-Pan Southwest Chicken with Sweet Potatoes image

With this easy sheet-pan dinner, everything from the succulent chicken to the southwest-seasoned veggies goes into the oven at the same time and cooks at the same temperature. It's a hands-off meal that's on the table in about 45 minutes, and so delicious that it'll be your new go-to dinnertime solution.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 small narrow sweet potatoes, quartered lengthwise (about 3/4 lb)
1 medium red bell pepper, cut in thin strips
1 can (19 oz) Progresso™ chick peas, drained, rinsed
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
Sliced green onions and chopped fresh cilantro leaves, if desired

Steps:

Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the oil, the cumin, coriander, salt and red pepper. Add sweet potatoes, bell pepper and chick peas; toss to coat. Transfer to pan in single layer.
Do not clean bowl. Mix remaining 2 tablespoons oil and the taco seasoning mix in bowl; add chicken, and toss to coat. Add to pan with vegetables. Roast 24 to 29 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs) and potatoes are fork-tender.
Top with green onions and cilantro.

Nutrition Facts : Calories 520, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g

EASY, MEATY SHEET PAN MEAL

Easy, Meaty Sheet Pan Meal image

Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!

Provided by Juliana Hale

Categories 100+ Everyday Cooking Recipes Sheet Pan Dinner Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups cherry tomatoes
2 teaspoons olive oil
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
½ cup pesto
1 tablespoon chopped fresh basil, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
Serve with pesto and sprinkle with basil.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 25.4 g, Cholesterol 115 mg, Fat 29 g, Fiber 4.2 g, Protein 37.2 g, SaturatedFat 7.6 g, Sodium 494.2 mg, Sugar 0.9 g

Tips:

Use fresh ingredients: The fresher the ingredients, the better the dish will taste. Try to use organic, locally-sourced produce whenever possible.
Don't overcrowd the sheet pan: Make sure there is enough space between the vegetables so that they can cook evenly. Overcrowding the pan will cause the vegetables to steam instead of roast.
Season the vegetables well: Don't be afraid to experiment with different spices and herbs. This is a great way to add flavor to the dish without adding extra calories.
Roast the vegetables until they are tender: The vegetables should be tender but still have a slight crunch. Over-roasting the vegetables will make them mushy.
Serve the vegetables immediately: Roasted vegetables are best served immediately after they are cooked. This will ensure that they are still hot and crispy.

Conclusion:

This easy sheet pan southwestern dinner is a delicious and healthy meal that is perfect for busy weeknights. The recipe is simple to follow and can be easily customized to your liking. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.