Here is the recipe post I promised. {Thank you all for your support and prayers regarding my last post}
I discovered sheet pan meals last year and they have quickly become one of Chad’s favorite meals. A quick Google or Pinterest search will yield dozens of recipes. The following is a combination of different recipes that work well for me.
Supplies:
A sheet pan with sides. A standard size works well for up 1-2 people, an XL pan is good for 3-4 people.
Cooking spray
2 medium size mixing bowls and spoons
small bowl and fork
aluminum foil
cutting board and knife
Ingredients:
Boneless/skinless chicken breasts (1 large breast for 1-2 people, 2 large breasts for 3-4 people)
1 package your favorite brand smoked sausage with casing on, don’t get skinless! (will only use 1/2 of it for 2 people)
Corn on the cob (do not use frozen) 1 per person
1 of each: Red bell pepper, Red Onion, Zucchini, Squash (May substitute for green/yellow pepper or white onion. May also omit one vegetable and add more of another. For 2 people use 3 vegetables, for 3-4 people use 4 vegetables)
4 tablespoons Olive Oil
2 tablespoons packed brown sugar
1 tablespoon chili powder
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp ground pepper
1/2 cup BBQ sauce
butter
Salt and pepper
Making It:
1- Preheat the oven to 425 and spray sheet pan with cooking spray.
2- Combine the brown sugar, paprika, chili powder, salt, pepper, and garlic powder in the small bowl. Mix well with fork, set aside.
3- Wash and trim chicken breasts and cut into one inch strips. Cut sausage into bite sized, equal pieces.
4- Put both meats in a medium mixing bowl, toss well with 2 tablespoons of Olive Oil and coat with mixture from the 2nd step. Make sure meat is thoroughly mixed and coated and then set aside
5- Clean ears of corn so there is no husk or silk. Rub with butter, sprinkle with salt and pepper and double wrap in aluminum foil.
6- Cut other vegetables into one inch chucks. Put in the other mixing bowl, toss with remaining olive oil and salt and pepper (to taste) until evenly covered.
7- Spread meat on one side of the pan and veggies on the other. The wrapped corn can go in a corner. If you don’t have room for the corn you can put them directly on the oven rack, just watch for dripping.
8- Bake at 425 for 20-25 minutes. This is why you want to make sure you have cut everything into similar sizes so it cooks evenly.
9- Pull out of oven, brush the meat with the BBQ sauce and put under the broiler for 2-3 minutes. You should see the sauce start to caramelize on the meat and the veggies get a roasted look to them.
Enjoy! You will find there are a lot of variations and I have yet to have it turn out the exact same way twice. You can do all chicken or all sausage, use different veggies, omit the corn. It’s very customize-able. Just make sure you use fresh ingredients and cut everything into similar sizes.
Simply Shannone 