Guys – I am ALL about the one-sheet pan dinner craze! Only one pan to clean up?! Yes, please! This delectable dinner came together super quick, and used up 2 large lemons (bonus!). By the way, we harvested ONLY 140 pounds of lemons this year….. last year was over 200 pounds. So, still a ton to use, but definitely less than prior winters!
Hope you love this!
One Sheet Lemon Chicken Cabbage Carrot Dinner
Yield: 4 servings
- 4 boneless skinless chicken breasts or thighs
- 2 large lemons, juiced
- 1/2 head green cabbage, cut into large slices
- 3 large carrots, peeled and cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Preheat oven to 375 degrees.
- Cover baking sheet with aluminum foil.
- Arrange chicken, cabbage and carrots on sheet pan.
- Drizzle lemon juice and olive oil over chicken and vegetables. Sprinkle with salt, garlic powder and Italian seasoning.
- Roast for 30-40 minutes, until chicken is no longer pink inside and vegetables are tender.
Be sure to read my review of the preparation experience HERE.
I’m a busy working mom who strives to provide healthy food for my family in the most organized and time efficient way possible….. To that end, I was gifted with 6 entrees for my family to try from Dream Dinners.
The first recipe we tried was a one-pot breeze! Described as “Tender white chicken and smoked sausage with garlic rice, sweet red peppers, artichoke hearts and fire roasted tomatoes creates a traditional Spanish classic that presents beautifully on any dinner table.” the paella did not disappoint. Company claims that time to table from fridge is 30-40 minutes, which is definitely accurate. My family gobbled up the yummy mixture of rice, kielbasa, chicken and spices. Since we like spicy, we added some tabasco and it added just what we were looking for. Really delicious. Generous portions, where we even had leftovers for my husband’s lunch the next day. Compare the pictures of what it’s “supposed” to look like, and what mine looked like. Ha ha! Definitely a do-over!
- Price per serving: $5.31
- Nutrition Facts per serving: 540 calories, 22 g total fat, 6 g saturated fat, 58 g carbohydrate, 25 g protein, 1390 mg sodium, 65 mg cholesterol, and 4 g fiber.
Chicken Marsala with Mushrooms
“Our all-natural, boneless chicken breasts are cooked with a savory, smooth mushroom and Marsala sauce. Serve them over our classic mashed potatoes for a cozy evening dinner.” Disclaimer – we had potatoes a couple of other meals that week, so we saved the already-to-go, just heat-and-serve mashed potatoes for another time. Instead, I served the marsala with some roasted broccoli, also purchased from Dream Dinners as an optional side dish. The chicken marsala had a generous amount of delicious sauce with mushrooms, wine, onions and cream. Fridge to table was 20-25 minutes, as noted on the info sheets from Dream Dinners. Pictures from the company and from our dinner are below. Total do-over…. not a scrap of chicken left!
- Price per serving: $5.88
- Nutrition Facts per serving (chicken/sauce only): 310 calories, 9 g total fat, 4 g saturated fat, 13 g carbohydrate, 23 g protein, 800 mg sodium, 75 mg cholesterol, and 1 g fiber.
Stay tuned for more reviews from Dream Dinners!
Another super fast, delicious dinner here for you guys! (Do you see a common thread lately?!) Hey – I’m a working mom too & I am always on the lookout for recipes like this one. Micronutrient bursts from the spinach & tomatoes, with fiber from the whole wheat pasta and lean protein from the chicken – this dish has it all!
20-minute Italian Chicken Pasta
Yield: 6 servings
- 16-oz box whole wheat pasta
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 15-oz can fire-roasted diced tomatoes, drained
- 2 cups chicken or vegetable broth
- 1 rotisserie chicken, meat taken off bones in bite-size pieces
- 5-6 ounce package fresh spinach
- 3/4 cup milk
- 3 tablespoons flour
- Optional garnishes – fresh basil & grated Parmesan cheese
- Cook pasta according to package directions.
- In large skillet, over medium-high heat, heat olive oil, garlic and spices. When garlic is lightly browned, add tomatoes and broth. Bring to a boil and add chicken.
- In a separate small bowl, whisk together milk and flour to form a slurry, making sure there are no clumps. Stir this into the chicken sauce and simmer until slightly thickened. Add spinach and cook until wilted, stirring frequently
- Drain pasta. Combine pasta and sauce. Serve immediately with garnishes, as desired.