Healthy Sheet Pan Dinners to Kick Off the New Year

  |     |   Recipes

It’s that time of year again where we make goals such as eating healthier and being more active! If you are looking to eat a little healthier this year, but with super easy recipes to make in your Velo home, you’re in the right place. We’ve conjured up a few delicious sheet pan recipes that are quick, delicious, and sure to help you reach your goals.

Sheet Pan Chicken Fajitas 


  • 2-3 chicken breasts – sliced into strips

  • 1 yellow onion – sliced thin

  • 1 green bell pepper – sliced into strips

  • 1 yellow bell pepper – sliced into strips

  • 1 red bell pepper – sliced into strips

  • 2 Tbsp vegetable oil – (ex. avocado oil, coconut oil, etc)

Spice Mix:



  • Preheat oven to 400°F. Line a baking sheet with parchment paper or use nonstick cooking spray.

  • In a small bowl mix together spices: chili powder, garlic powder, onion powder, paprika, cumin, salt and pepper. Set a side.

  • Add chicken strips to baking sheet, onion slices and bell pepper slices.

  • Drizzle vegetable oil and sprinkle seasoning mix on top of everything. Gently mix together with a spatula.

  • Bake for 12 minutes. Remove from oven and flip over pieces with a spatula. Add back to oven and cook an additional 12-15 minutes or until chicken is fully cooked. Turn the oven to broil and cook 2-3 minutes to help crispen up the chicken and veggies.

  • Remove from oven, add to a large bowl. Serve inside tortilla wraps with salsa and any other toppings you'd like.

Sheet Pan Teriyaki Salmon Dinner


  • 2 Tbsp coconut oil

  • sea salt and pepper

  • 3 cups sweet potato – peeled and cubed

  • 3 cups broccoli florets

  • 4 salmon fillets

Teriyaki Sauce:


  • Cook the rice: Prepare the rice the way you normally do. I use a rice cooker.

  • Cook the sweet potatoes: Preheat oven to 400°F. Peel and chop the sweet potato into small cubes. Add sweet potato to a bowl and drizzle with coconut oil, sea salt and pepper. Toss together, then spread onto a baking sheet and bake for 15 minutes.

  • Make the teriyaki sauce: In a small saucepan, add the soy sauce, water, apple cider vinegar, coconut oil, garlic cloves, ground ginger, maple syrup (or honey) and cornstarch to a small pot. Bring to a boil, then reduce heat stirring often. Once the sauce has thickened, remove from heat.

  • Wash and chop broccoli, then add to the bowl and mix with coconut oil, sea salt and pepper.

  • Assemble the sheet pan: Once the sweet potatoes are cooked, remove from oven and move them to the outside of the baking sheet. Place the salmon fillets in the center of the baking sheet, then add the broccoli surrounding it.

  • Season the salmon with sea salt and pepper. Then drizzle the teriyaki sauce over top of the salmon, broccoli and sweet potato. Place in the oven and bake for 15 minutes. The salmon will be cooked when it’s flaky and slightly translucent. You’ll know the vegetables are done when they’re slightly soft when poked with a fork.

  • Add cooked rice to dinner plates along with vegetables and salmon fillets. Sprinkle with sesame seeds (optional). Season the rice salt and pepper or soy sauce, and anything else you’d like! Serve and enjoy.

Shrimp and Sausage Sheet Pan Dinner


  • 1 lb large, raw, shrimp, peeled, deveined, tail on

  • 1 lb chicken sausage, fully cooked

  • 1 lb asparagus, trimmed and cut into 3" pieces

  • 2 medium shallots, sliced into wedges

  • 1 tbsp extra virgin olive oil

  • 1 tsp salt

  • 2 tsp old bay seasoning

  • 1 Lemon

  • Pepper, to taste

Lemon Garlic Aioli

  • 1 cup extra light tasting olive oil

  • 1Egg

  • 1Garlic clove smashed

  • Zest of one lemon

  • 1 tbsp fresh lemon juice, from 1 lemon

  • 1 tsp salt


  • To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blender (also known as an immersion blender) at the bottom of the jar and turn it on. In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick. Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!

  • Heat oven to 400°F.

  • In a large bowl toss asparagus and shallots in olive oil with 1/2 teaspoon salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.

  • Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli. Enjoy!

We can’t wait to hear how all of your healthy sheet pan dinners turn out and follow along on your new year journey of healthy living and being more active!

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