These 3 tasty sheet pan meals are some of the easiest and most efficient recipes to eat healthy on a weeknight. Let me know what you’re gonna do with all the time you save. Get 25% off your DS-01 subscription with code BRIAN25 using my link: https://seed.com/daily-synbiotic?utm_source=brian_lagerstrom&utm_medium=youtube&utm_campaign=25p&promo_code=brian25
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RECIPES
Chicken and Potatoes:
6 skin-on, bone-in chicken thighs
3 large russet potatoes, peeled & cut into chunks
40g (3T) olive oil
20g (1T+1t) salt
2g (1t) black pepper
1-2g (1t) chili flake (crushed red pepper)
5g (1t) garlic powder
2g (1.5t) dried thyme
2g (1t) dried oregano
Vegetable Bake:
3 medium zucchinis, quartered & deseeded (450g/1lb total)
250g (1 medium) onion, roughly chopped
25g (5-6 cloves) garlic, smashed
1 can (28 oz/800g) whole peeled tomatoes, chopped
20g (1.5 tbsp) olive oil
100g (3/4c) Greek olives
2g (1t) dried oregano
2g (1t) black pepper
10g (2t) salt
200g (7oz) feta cheese, crumbled
Preheat oven to 450°F (232°C).
In a mixing bowl, combine chicken and potato chunks. Add olive, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss to coat.
Arrange chicken and potatoes on a sheet tray (potatoes cut side down).
Roast for about 40 minutes.
While the chicken roasts, prep the veggie bake. In a large bowl, combine veggie bake ingredients, careful to not crumble too much. Spread the mixture on a second sheet tray and roast in the oven for approx 30 minutes.
Check the chicken and potatoes after 40 mins of baking.. The chicken skin should be crispy, and the potatoes golden brown.
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Sheet Pan Sweet Potato Alloo Gobi
2 large sweet potatoes, peeled and cubed (750g/1.5lb)
1 head cauliflower, cut into 1” florets
1 large onion, roughly chopped
1 large poblano pepper, small diced
25g (5-6 cloves) garlic, smashed
15g (1T) tomato paste
5g (1 3/4t) ground cumin
5g (2t) garam masala
15g (2T) curry powder
15g (1T) salt
20g (1 1/2T) olive oil
1 15oz/430g can garbanzo beans, drained
2 small cans coconut cream (plus 2 cans of water, about 250 grams)
Cilantro
Lime juice
Preheat oven and sheet tray to 450°F (230 °C).
In a large mixing bowl, combine potatoes, cauliflower, onion, poblano, garlic, tomato paste, cumin, garam masala, curry powder, salt, olive oil, beans, & 1 can of coconut cream plus 2 coconut cream size cans of water.
Toss to combine & spread onto preheated sheet tray. Roast for 35-45 minutes, checking for tenderness.
After roasting, add 3-4 dollops of additional coconut cream, chopped cilantro, and lime juice to taste.
Serve over rice.
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Miso Glazed Salmon with Corn & Asparagus Succotash
6 (6 oz) portions of salmon
25 (1T) grams soy sauce
25 (2T) grams sesame oil
10 (1 2/3t) grams rice vinegar
50 (2 1/2T) grams honey
100 (1/3c) grams white miso
400g (4 ears) corn, kernels removed
1 (450g) pound asparagus, cut into coins
125g (2 bunches) scallions, chopped into coins
150g (1 bunch) broccolini, chopped
Olive oil
Salt
Black pepper
Preheat the oven and sheet tray to 450°F (232°C).
In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and white miso. Blend until smooth.
Brush salmon with miso glaze. Reserve half of the glaze for later or another use.
In a large mixing bowl, combine corn, asparagus, scallions, broccolini, olive oil, salt, and black pepper. Toss to combine.
Spread the veggie mix on preheated sheet tray and roast 15-20 minutes.
Halfway through, add the salmon to the top rack and continue roasting until salmon reaches an internal temp of 135°F (57°C).
Plate the succotash, top with salmon, and drizzle with the reserved miso glaze.
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CHAPTERS:
0:00 intro & greek chicken veggie bake
5:02 sheet pan sweet potato aloo gobi
9:47 miso glazed salmon with corn asparagus succotash