20 Budget-Friendly Winter Sheet-Pan Dinners With Minimal Cleanup

1. Smoky Chicken and Sweet Potato Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

2. Thyme Chicken and Butternut Squash Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

3. Curried Chicken and Cabbage and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

4. Sage Chicken and Mushroom and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

5. Chili-Spiced Chicken and Apple and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

6. Ginger-Spiced Chicken and Cauliflower Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

7. Garlic-Herb Chicken and Potato and Celery Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

8. Rosemary Chicken and Spinach and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the carrots and onion with half the oil and seasonings. Keep the thawed, squeezed spinach aside. Roast the carrots and onion for 20 minutes, stirring halfway through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. When the chicken or beans are cooked and the carrots are tender, distribute the thawed spinach over the pan and roast for 5 more minutes, until hot. Remove any vegetables that are browning too quickly.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

9. Smoky Chicken and Green Bean and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 3 cups frozen cut green beans and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

10. Thyme White Bean and Sweet Potato Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

11. Curried White Bean and Butternut Squash Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

12. Sage White Bean and Cabbage and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups thinly sliced cabbage and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

13. Chili-Spiced White Bean and Mushroom and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 8 ounces mushrooms, sliced, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

14. Ginger-Spiced White Bean and Apple and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 2 firm apples, diced, and 3 carrots, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

15. Garlic-Herb White Bean and Cauliflower Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 4 cups small cauliflower florets and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

16. Rosemary White Bean and Potato and Celery Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

17. Smoky White Bean and Spinach and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika and 1 teaspoon ground cumin
• 3 cups cooked brown rice
• 2 tablespoons lime juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the carrots and onion with half the oil and seasonings. Keep the thawed, squeezed spinach aside. Roast the carrots and onion for 20 minutes, stirring halfway through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. When the chicken or beans are cooked and the carrots are tender, distribute the thawed spinach over the pan and roast for 5 more minutes, until hot. Remove any vegetables that are browning too quickly.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

18. Thyme White Bean and Green Bean and Carrot Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added white beans, drained and rinsed
• 3 cups frozen cut green beans and 2 carrots, diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

19. Curried Chickpea and Sweet Potato Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 2 medium sweet potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoons gluten-free salt-free curry powder
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.

20. Sage Chickpea and Butternut Squash Sheet-Pan Dinner

Servings: 4   Prep: 15 minutes   Cook: 35 minutes

Ingredients

• 3 (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 4 cups peeled butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons lemon juice

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Use a second pan if the ingredients would overlap.
2. Toss the vegetables and onion with half the oil and seasonings. Roast for 20 minutes, stirring halfway through. Small pieces help squash and sweet potatoes cook through.
3. For chicken, coat the raw pieces with the remaining oil, garlic, and seasonings and add to the pan. Roast for 18 to 25 minutes more, until the thickest chicken piece reaches 165°F. For canned beans, toss them with the remaining oil, garlic, and seasonings, add them to the pan, and roast for 10 to 15 minutes more.
4. Check that the vegetables are tender and lightly browned. Remove any faster-cooking vegetables before they become too dark.
5. Add the finishing ingredient. Divide the cooked rice among four bowls and top with the roasted mixture.

Budget and prep tip: Frozen squash works here too. Spread it out well, and expect extra moisture. Prepare rice separately; the listed cooking time is for the sheet-pan portion.