Sheet Pan Dinners
By this time in our relationship you know I have a straight-up obsession with sheet pans. I am not joking around about this. To me the perfect sheet pan is when everything goes on the pan at the same time and comes out the oven at the same time. This recipe does this like a boss.... like a boss. Literally you set it up and forget it about till that timer goes off.
This is the sheet pan I use. I use the half sheet pan (they also sell a quarter sheet pan). The whole dinner fits on it nicely. It is perfect, easy to keep clean, fits in my oven perfectly, and is heavy duty. I bought mine at Bed, Bath & Beyond, and used one of those wonderful coupons to get my 20% off. As I am sure you can imagine it is my favorite thing in my kitchen right now.
Gluten Free Dinner
The gnocchi I used in this recipe is gluten free. I haven't had gluten in awhile (like almost a decade), but I thought it was fabulous. One reason I don't like gnocchi is it can get kinda soggy. (Sweet heavens I hate that word). This gnocchi isn't soggy at all. It gets kinda crispy under the oven broiler, which I love! There are plenty of healthy gnocchi options on the market... some made from cauliflower (Trader Joe's), chickpeas, potato, and brown rice. I can really only testify to the one I used, and it turned out great. This is what I use, because my local HEB carries it:
Racconto Gluten Free Potato Gnocchi
Rehydrated Potato Flakes (70%), Corn Flour, Potato Starch, Rice Flour, Salt, Lactic Acid, Sorbic Acid, Flavor.
The ingredients aren't perfect, by any means. I have no idea what the "flavor" actually means, and they don't have to tell us. There is plenty of what I would consider unclean starch in it too. However, this is a much better choice of ingredients than your standard white bleached flour. Additionally, there isn't any other starch in the recipe, so I do feel it ends up being a balanced meal.
This recipe is: Gluten free, dairy free, egg free, paleo, and sheet pan.
Gluten Free Gnocchi Sheet Pan
1 package gluten free gnocchi
10 - 15 cherry tomatoes
1 lb chicken breast tenders
2 roughly chopped garlic cloves
Bunch of asparagus
2 T olive oil
slat & pepper to taste
goat cheese crumbles (optional)
How to Make it:
Preheat oven to 450 degrees. Line sheet pan with parchment paper.
Cut up asparagus into bite sided pieces. Cut off the end of lemon, then thinly slice. Roughly chop your peeled garlic.
On a large sheet pan combine all the vegetables, garlic, and one lemon. Drizzle with olive oil and top with slat and pepper. Combine using your hands.
On the other side of the sheet pan place the chicken. Top with salt, pepper, & a drizzle of olive oil. Place the remaining lemon slices on top of the chicken.
Use a piece of parchment paper to create a tent over the chicken. Tuck the parchment paper under the edges of the chicken.
Bake in oven for 20 minutes. Enjoy!
Notes on the Recipe:
Be sure to really work the olive oil into the vegetables and gnocchi. If the gnocchi is nicely coated it will help it to cook more evenly.
When serving to my young kiddos I separate things out. It just helps their little senses not be overwhelmed.
I love oven roasting chicken under a parchment paper tent. It really helps keeps it moist. (Holy moly I also hate this word). However, you don't have to do this by any means. Doesn't impact the cook time.
Chicken breast tenders are just chicken breast cut into tender size pieces. It helps things cook faster, and more evenly, in my opinion. If you buy full chicken breasts just cut them down in tender sized pieces.