5 Easy Sheet Pan Dinners for Weeknight Meal Prep (That Don’t Taste Like Leftovers)

I get it – weeknight cooking can feel like a real hassle with everything else going on. But what if I told you there’s a way to make homemade dinners without spending forever in the kitchen? Sheet pan dinners are my go-to – they’re quick, easy, and flavorful, and the best part is, you won’t feel like you’re eating leftovers. I’m sharing five of my favorite sheet pan recipes that are perfect for meal prepping and will have you looking forward to dinner all week long.

1. Mediterranean Chicken with Roasted Vegetables and Lemon-Herb Drizzle

This dish is a symphony of Mediterranean flavors, with juicy chicken, colorful veggies, and a bright, herbaceous drizzle that ties it all together.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 1 zucchini, chopped
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, parsley, salt, and pepper.
3. Toss chicken with half of the marinade in a bowl.
4. Spread the chicken, bell peppers, onion, zucchini, cherry tomatoes, and olives onto a large baking sheet. Drizzle with the remaining marinade.
5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
6. Sprinkle with feta cheese before serving.

Meal Prep Tips

• Double or Triple the Batch: This recipe is easy to scale up. Make two or three sheet pans’ worth at once.
• Repurpose Leftovers: Shred leftover chicken and combine it with the roasted vegetables and feta for a hearty salad or wrap filling.
• Versatile Veggies: The roasted vegetables can also be used in grain bowls, frittatas, or as a side dish for another meal.
• Storage: Store chicken, vegetables, and feta separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and vegetables in a reliable microwave or oven, and add feta just before serving.

2. Honey-Garlic Shrimp with Broccoli and Pineapple

Skip the takeout and try this easy sheet pan version of a classic stir-fry. It’s sweet, savory, and oh-so-satisfying.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 head broccoli, cut into florets
• 1 cup pineapple chunks
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together honey, soy sauce, garlic, ginger, sesame oil, and red pepper flakes.
3. Toss shrimp and broccoli florets in the sauce.
4. Spread the shrimp, broccoli, and pineapple chunks onto a baking sheet.
5. Roast for 10-12 minutes, or until shrimp are cooked through and broccoli is tender-crisp.

Meal Prep Tip

Storing the honey-garlic sauce separately for the Honey-Garlic Shrimp with Broccoli and Pineapple is essential for meal prepping. This prevents the shrimp and broccoli from becoming soggy, preserves the fresh flavor of the garlic and ginger, and allows for flexible reheating without overcooking the shrimp. It also lets you customize sauce portions and potentially extends the shelf life of the entire meal.

3. Spicy Sausage and Sweet Potato Hash with Eggs

Who says sheet pan meals are only for dinner? This hearty hash is perfect for breakfast, lunch, or dinner – and it’s meal prep-friendly too!

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 large sweet potatoes, peeled and diced
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 4 eggs
• 1 avocado, sliced
• Hot sauce to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine sausage, sweet potatoes, onion, and bell pepper. Drizzle with olive oil and season with salt and pepper.
3. Spread the mixture onto a baking sheet.
4. Roast for 20-25 minutes, or until sausage is cooked through and vegetables are tender.
5. Make four wells in the hash and crack an egg into each well.
6. Bake for an additional 10-12 minutes, or until eggs are cooked to your desired doneness.
7. Top with avocado slices and a drizzle of hot sauce.

Meal Prep Tips

• Make-Ahead Hash: The hash can be fully cooked in advance and stored in the refrigerator for up to 4 days. Reheat it in the oven or on the stovetop, and cook the eggs just before serving.
• Breakfast Option: Prepare individual portions of the hash in muffin tins for grab-and-go breakfasts. Reheat and top with a fried or poached egg.

4. Balsamic Glazed Salmon with Asparagus and Brussels Sprouts

This elegant dish is surprisingly simple to make, and it’s packed with healthy fats and nutrients. The balsamic glaze adds a touch of sweetness that complements the salmon and vegetables beautifully.

Ingredients

• 4 salmon fillets (6 ounces each)
• 1 bunch asparagus, trimmed
• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper.
3. Place salmon fillets on a baking sheet. Drizzle with half of the balsamic glaze.
4. On a separate baking sheet, toss asparagus and Brussels sprouts with olive oil, salt, and pepper.
5. Roast the salmon for 12-15 minutes, or until cooked through. Roast the vegetables for 15-20 minutes, or until tender-crisp.
6. Drizzle the remaining balsamic glaze over the salmon and vegetables before serving.

Meal Prep Tip

Pre-portioning this dish streamlines your meal prep for ultimate convenience. By dividing everything into individual containers, you create grab-and-go meals that are perfect for busy weekdays. This not only saves you time but also helps with portion control and ensures each serving gets an even drizzle of that delicious balsamic glaze. 

Plus, having these pre-portioned meals ready to go in the refrigerator reduces the temptation to reach for less healthy options when you’re short on time.

5. Tandoori Tofu with Cauliflower and Chickpeas

This vegetarian sheet pan dinner is bursting with bold Indian flavors. The tofu is marinated in a fragrant tandoori spice blend, and the cauliflower and chickpeas add a satisfying crunch.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 head cauliflower, cut into florets
• 1 can chickpeas, rinsed and drained
• 1/4 cup plain yogurt
• 2 tablespoons tandoori spice blend
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• Lime wedges for serving

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, tandoori spice blend, ginger, and garlic.
3. Toss tofu in the marinade.
4. On a baking sheet, combine tofu, cauliflower florets, and chickpeas.
5. Roast for 20-25 minutes, or until tofu is golden brown and vegetables are tender.
6. Sprinkle with cilantro and serve with lime wedges.

Meal Prep Tips

• Marinate in Advance: Marinate the tofu overnight for maximum flavor absorption.
• Versatile Grains: Serve this dish over brown rice, quinoa, or another grain of your choice for a complete meal.
• Storage: Store the cooked tofu, cauliflower, and chickpeas separately in airtight containers in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Final Thoughts

Sheet pan meal prep offers a winning combination of variety, convenience, and deliciousness. With just one pan, you can create a week’s worth of flavorful meals that require minimal effort and cleanup. 

Whether you’re craving Mediterranean flavors, Asian-inspired dishes, or a hearty breakfast-for-dinner option, these recipes prove that meal prep doesn’t have to be boring. So embrace the magic of sheet pan cooking and savor the extra time you’ll have to enjoy life outside the kitchen.