Sheet Pan Recipes

Lunva is proud to publish our best sheet pan recipes that can be taken in conjunction with our range of natural dietary supplements to support a healthy and active lifestyle.

The dietary supplements we promote have many great and positive benefits but they are not meant to be an alternative option to a healthy diet and these sheet pan recipes form part of our holistic approach to support you all the way. 

We trust you will enjoy these delicious and healthy recipes as much as we enjoy sharing them with you.

All of the below recipes are gluten-free, dairy-free and do not contain any added sugar, pre-packaged or processed ingredients.

Simply click on the link below the photo to be taken to the recipe page.

All of the below photos are actual photos taken of our recipes without any editing.

Sheet Pan Breakfast Recipe

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash 

This recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens. But once you take a bite, you’ll realize its beauty runs more than skin deep. Roasting the lightly seasoned vegetables brings out the full depth of their flavor to infuse every bite with a rich, savory sweetness that makes this one a true winner.

If necessary, use two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.

Tip: For best results, crack each egg into a small bowl before transferring onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients.

Prep time: 10 minutes
Cook time: 22-28 minutes
Serves: 6

Ingredients:

2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half
1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced
1 teaspoon onion powder
3 Tablespoons extra virgin olive oil
Sea salt and black pepper, to taste
6 large eggs

Optional garnish:

2 Tablespoons crushed kale chips or dried herbs of choice.

Directions:

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
  2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
  3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
  4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
  5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables. Enjoy!

Sheet Pan Dinner Recipes

Herb-Roasted Chicken Thighs with Red Potatoes and Kale

Herb-Roasted Chicken Thighs with Red Potatoes and Kale 

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan.

Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 40-47 minutes
Serves: 6

Ingredients:

1½ lbs. red potatoes, cleaned and cut in half
1 large red onion, roughly chopped
6-8 whole garlic cloves, finely minced
3 Tablespoons extra virgin olive oil
2 Tablespoons fresh rosemary, minced
Sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs 
10-12 sprigs fresh thyme 
1 large lemon, cut into 8 wedges
2 cups fresh kale, washed, tough stems removed, and thinly sliced

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
  3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
  4. Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
  5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C).

Crispy Seasoned Kale Chips

Crispy Seasoned Kale Chips 

If you’re looking for a healthy and satisfying alternative to fried potato chips, you are in the right place. These crispy kale chips are super easy to make, but there are a couple things to keep in mind before you begin:

The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.

Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this case the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 6-8 minutes
Serves: 4

Ingredients:

2 large bunches kale, tough stems removed and torn into chunks
1½ - 2 Tablespoons extra virgin olive oil
1 Tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground cumin
Sea salt, to taste

Directions:

  1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
  3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
  4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
  5. Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
  6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

Sheet Pan Beef Fajitas

Sheet Pan Beef Fajitas 

This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 6

Ingredients:

1½ lb. flank steak, sliced into thin strips
1 lb. bag mini sweet peppers, cut in half lengthwise and seeded 
1 large red onion, thinly sliced
2 Tablespoons extra virgin olive oil
1 Tablespoon ground cumin
2 teaspoons chili powder
½ teaspoon cayenne pepper
1 teaspoon red pepper flakes
Sea salt and black pepper, to taste
½ cup fresh cilantro leaves, roughly chopped
1 large lime, sliced

Optional:

1 large avocado, diced 
Corn tortillas or large lettuce leaves

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
  3. Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
  4. Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!

Orange-Glazed Salmon with Asparagus

Orange-Glazed Salmon with Asparagus 

This quick and easy one pan dinner is the perfect healthy weeknight meal. From start to finish, you can have this delicious, complete meal on the table in less than 25 minutes!

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients.

Prep time: 5 minutes
Cook time: 15-18 minutes
Serves: 4

Ingredients:

4 6-oz. each salmon filets, preferably wild-caught Alaskan
3 Tablespoons fresh orange juice
2 teaspoons honey
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
2 garlic cloves, finely minced
1½ lb. asparagus, tough end removed
Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon fillets skin side down in the center of the baking sheet and set aside.
  2. In a medium bowl, whisk together the orange juice, honey, olive oil, balsamic vinegar, and garlic. Generously season with salt and black pepper, to taste, and brush over the salmon.
  3. Add the asparagus to the bowl with the orange juice mixture and gently toss to combine. Season with additional salt and black pepper, to taste.
  4. Arrange asparagus around the salmon fillets in a single layer and place sheet pan in pre-heated oven. Bake for 15-18 minutes, or just until the salmon is flaky and the asparagus develops a bit of color, being careful to not overcook the salmon.
  5. Remove from oven and serve immediately. Enjoy!

Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables 

Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and eggplant.

Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!

Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients. 

Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4-6

Ingredients:

1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 teaspoons garlic powder
2 teaspoons Herbs de Provence (or Italian seasoning)
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
  3. Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
  4. Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!

Apple & Fennel Roasted Pork Tenderloin

Apple & Fennel Roasted Pork Tenderloin 

For best results, prepare this recipe on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.

Tip: Use apple varieties that hold up well to heat. Honeycrisp and Granny Smith are good varieties for this recipe.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:

2 firm Honeycrisp or Granny Smith apples, sliced
1 large fennel bulb, trimmed and sliced
1 large red onion, sliced
1 Tablespoon fresh sage, finely chopped
3 Tablespoons extra virgin olive oil, divided
1 Tablespoon balsamic vinegar
2 lbs. pork tenderloin, trimmed
Sea salt and black pepper, to taste

Directions:

  1. Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
  2. In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.
  3. Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.
  4. While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.
  5. Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.*
  6. Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe cooking temperature for fresh pork is 145°F.

Thick-Cut Boneless Pork Chops with Garlic Broccoli

Thick-Cut Boneless Pork Chops with Garlic Broccoli 

This tasty recipe works best on a single sheet pan because the juice and seasonings from the pork chops adds a lot of incredible flavor to the simply prepared roasted garlic broccoli. If necessary, use a larger three-quarter size sheet pan to allow enough room for the broccoli to be spread out in a single layer without overcrowding.

This sheet pan recipe is gluten-free, dairy-free and does not contain any added sugar, pre-packaged or processed ingredients. 

Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

6 thick-cut boneless pork chops
¼ cup extra virgin olive oil, divided
Sea salt and black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon Italian seasoning, divided
4 cups fresh broccoli florets
3-4 cloves fresh garlic, finely minced

Directions:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
  2. Place pork chops on the prepared baking sheet and drizzle each chop with some olive oil (approximately 2 tablespoons for all 6 pork chops).
  3. In a large mixing bowl, combine the smoked paprika, onion powder, garlic powder, and 1 teaspoon Italian seasoning. Rub the spice mixture on both sides of each pork chop and return to the prepared baking sheet. Season generously with salt and black pepper, to taste.
  4. Add the fresh broccoli florets to the same mixing bowl and drizzle with remaining olive oil. Add remaining Italian seasoning and minced garlic to the bowl and toss to combine. Season with salt and black pepper, to taste.
  5. Arrange seasoned broccoli on baking sheet around the pork chops, spreading into a single layer. Place the baking sheet into the oven and roast for 23-28 minutes, turning the pork chops and stirring the broccoli once, or until the pork is completely cooked through* and the broccoli is nicely browned.
  6. Remove sheet pan from oven and transfer pork chops and broccoli to a serving platter. Cover loosely and allow pork chops to rest for 5-10 minutes before serving. Enjoy!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.

The minimum safe cooking temperature for fresh pork is 145°F

 

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