16 Blood Sugar Friendly Sheet Pan Dinners Made Simple

Sheet pan dinners make weeknight cooking so much easier when you’re managing blood sugar levels. Everything cooks together on one pan, creating delicious meals with minimal cleanup required.

These diabetes-friendly recipes focus on lean proteins, fresh vegetables, and smart ingredient combinations that taste amazing without spiking glucose levels.

01. One-Pan Salmon with Sweet Potatoes & Broccoli

Flaky salmon paired with roasted sweet potatoes and crisp broccoli florets. This colorful combination delivers complete nutrition in every satisfying bite.

Ingredients: 4 salmon fillets (6 oz each), 2 large sweet potatoes, 1 large head broccoli, 3 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, salt and black pepper to taste, 2 tablespoons fresh lemon juice.

How To Make One-Pan Salmon with Sweet Potatoes & Broccoli

1. Preheat your oven to 425°F and line a large sheet pan with parchment paper. Cut sweet potatoes into 1-inch cubes and toss with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one side of the prepared pan.

2. Roast sweet potatoes for 15 minutes until they start to soften and develop golden edges. Meanwhile, cut broccoli into uniform florets and pat salmon fillets completely dry with paper towels.

3. Remove pan from oven and add broccoli florets, tossing with 1 tablespoon olive oil. Season salmon with garlic powder, paprika, oregano, salt, and pepper, then drizzle with remaining olive oil and lemon juice.

4. Place seasoned salmon on the pan with vegetables and return to oven for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F internal temperature. The broccoli should be tender-crisp and sweet potatoes fork-tender.

02. Chili-Lime Salmon with Roasted Potatoes & Peppers

Zesty salmon fillets with perfectly roasted potatoes and colorful bell peppers. The chili-lime seasoning adds bold flavor without overwhelming the delicate fish.

Ingredients: 4 salmon fillets (5 oz each), 1.5 pounds small red potatoes, 2 bell peppers (any color), 3 tablespoons olive oil, 2 teaspoons chili powder, 1 teaspoon cumin, 2 limes (juiced and zested), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Chili-Lime Salmon with Roasted Potatoes & Peppers

1. Preheat oven to 400°F and halve small red potatoes, keeping skins on for extra fiber and nutrients. Toss potatoes with 1 tablespoon olive oil, salt, and pepper, then arrange cut-side down on a large sheet pan.

2. Roast potatoes for 20 minutes until cut sides are golden brown and crispy. Meanwhile, slice bell peppers into thick strips and mix chili powder, cumin, lime zest, minced garlic, and remaining olive oil in a small bowl.

3. Add pepper strips to the pan with potatoes and toss gently. Create space for salmon fillets and brush each piece with the chili-lime oil mixture, coating both sides generously.

4. Place seasoned salmon on the pan and roast for 10-12 minutes until fish flakes easily and vegetables are tender. Squeeze fresh lime juice over everything before serving for bright, zesty flavor.

03. Sheet Pan Carne Asada with Peppers

Tender marinated flank steak with charred bell peppers and onions. This protein-packed meal brings authentic Mexican flavors to your dinner table with minimal effort required.

Ingredients: 2 pounds flank steak, 3 bell peppers (mixed colors), 2 large onions, 1/4 cup lime juice, 3 tablespoons olive oil, 3 cloves garlic (minced), 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, salt and pepper to taste.

How To Make Sheet Pan Carne Asada with Peppers

1. Whisk together lime juice, 2 tablespoons olive oil, minced garlic, cumin, chili powder, oregano, salt, and pepper in a large bowl. Add flank steak and marinate for at least 30 minutes, turning once halfway through.

2. Preheat oven to 450°F and slice bell peppers into thick strips. Cut onions into wedges, keeping root ends intact so pieces hold together during roasting.

3. Toss peppers and onions with remaining olive oil, salt, and pepper. Spread vegetables on a large sheet pan, creating space in the center for the marinated steak.

4. Remove steak from marinade and place on the pan with vegetables. Roast for 12-15 minutes for medium-rare, or until steak reaches your desired doneness. Let rest 5 minutes before slicing against the grain.

5. Slice steak thinly against the grain and serve with the roasted peppers and onions. The vegetables will be slightly charred and sweet, perfectly complementing the savory, spiced meat.

04. Creole Chicken & Shrimp Sheet Pan

Cajun-spiced chicken thighs with succulent shrimp and colorful vegetables. This one-pan wonder brings New Orleans flavors to your kitchen without the complicated preparation.

Ingredients: 6 bone-in chicken thighs, 1 pound large shrimp (peeled), 1 bell pepper, 1 zucchini, 1 red onion, 3 tablespoons olive oil, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, salt and black pepper.

How To Make Creole Chicken & Shrimp Sheet Pan

1. Preheat oven to 425°F and pat chicken thighs completely dry with paper towels. Mix paprika, oregano, garlic powder, cayenne, salt, and black pepper in a small bowl to create your Creole seasoning blend.

2. Rub chicken thighs with 1 tablespoon olive oil and season generously with half the spice mixture. Place on one side of a large sheet pan and roast for 20 minutes.

3. Meanwhile, cut bell pepper into strips, slice zucchini into half-moons, and cut red onion into wedges. Toss vegetables with 1 tablespoon olive oil and remaining seasoning blend.

4. Add seasoned vegetables to the pan with chicken and continue roasting for 10 minutes. Toss shrimp with remaining olive oil and a pinch of seasoning, then add to the pan.

5. Roast for final 8-10 minutes until chicken reaches 165°F internal temperature and shrimp are pink and cooked through. The vegetables should be tender and slightly caramelized around the edges.

05. Oven-Baked Fish Tacos with Avocado

Flaky white fish seasoned with Mexican spices and baked to perfection. These healthy tacos skip the frying but deliver all the flavor you crave.

Ingredients: 1.5 pounds white fish fillets (cod or mahi-mahi), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 2 avocados, 1 lime, 8 small corn tortillas, 2 cups shredded cabbage, 1/4 cup cilantro, salt and pepper to taste.

How To Make Oven-Baked Fish Tacos with Avocado

1. Preheat oven to 400°F and line a sheet pan with parchment paper. Pat fish fillets completely dry and cut into 3-inch pieces for easy taco filling.

2. Combine chili powder, cumin, paprika, salt, and pepper in a small bowl. Rub this spice mixture all over fish pieces, coating both sides evenly for maximum flavor.

3. Arrange seasoned fish on the prepared pan and bake for 12-15 minutes until fish flakes easily with a fork and is cooked through. The edges should be slightly golden.

4. While fish bakes, mash avocados with lime juice and a pinch of salt. Warm tortillas in a dry skillet or directly over a gas flame until soft and pliable.

5. Flake baked fish into chunks and serve in warm tortillas topped with mashed avocado, shredded cabbage, and fresh cilantro. Squeeze additional lime juice over tacos before eating.

06. Sheet Pan Pork with Burst Cherry Tomatoes

Tender pork tenderloin with sweet cherry tomatoes that burst into a natural sauce. This elegant dinner comes together quickly and looks impressive on the plate.

Ingredients: 2 pork tenderloins (1 pound each), 2 pints cherry tomatoes, 1 large sweet onion, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons Italian seasoning, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Sheet Pan Pork with Burst Cherry Tomatoes

1. Preheat oven to 425°F and trim any silver skin from pork tenderloins. Season pork generously with salt, pepper, and Italian seasoning, rubbing spices into the meat.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet or sheet pan over medium-high heat. Sear pork tenderloins on all sides until golden brown, about 8 minutes total.

3. Slice sweet onion into wedges and toss with cherry tomatoes, remaining olive oil, minced garlic, salt, and pepper. Arrange vegetables around the seared pork on the pan.

4. Transfer pan to oven and roast for 15-20 minutes until pork reaches 145°F internal temperature. The cherry tomatoes will burst and create a delicious pan sauce.

5. Let pork rest for 5 minutes before slicing into medallions. Drizzle balsamic vinegar over the burst tomatoes and serve alongside sliced pork for a complete, flavorful meal.

07. Balsamic-Parmesan Chickpeas & Vegetables

Crispy roasted chickpeas with seasonal vegetables in tangy balsamic glaze. This vegetarian sheet pan dinner provides plant-based protein and satisfying Mediterranean flavors.

Ingredients: 2 cans chickpeas (drained and rinsed), 1 zucchini, 1 yellow squash, 1 red bell pepper, 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/2 cup grated Parmesan cheese, 2 teaspoons Italian seasoning, salt and pepper to taste.

How To Make Balsamic-Parmesan Chickpeas & Vegetables

1. Preheat oven to 425°F and pat drained chickpeas completely dry with paper towels. This step is crucial for achieving crispy texture during roasting.

2. Toss dried chickpeas with 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Spread on one side of a large sheet pan and roast for 15 minutes.

3. Meanwhile, cut zucchini and yellow squash into half-moons and slice bell pepper into strips. Toss vegetables with remaining olive oil, salt, and pepper.

4. Add seasoned vegetables to the pan with chickpeas and continue roasting for 20-25 minutes until vegetables are tender and chickpeas are golden and crispy.

5. Drizzle everything with balsamic vinegar and sprinkle with Parmesan cheese. Return to oven for 3-5 minutes until cheese melts and balsamic creates a glossy glaze.

08. Autumn Vegetables & Chicken Sausage

Hearty chicken sausage with roasted butternut squash and Brussels sprouts. This fall-inspired meal celebrates seasonal produce with warm, comforting flavors throughout.

Ingredients: 4 chicken sausages (any variety), 2 cups butternut squash (cubed), 1 pound Brussels sprouts, 1 large onion, 3 tablespoons olive oil, 2 teaspoons dried sage, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Autumn Vegetables & Chicken Sausage

1. Preheat oven to 425°F and cut butternut squash into 1-inch cubes for even cooking. Toss squash with 1 tablespoon olive oil, salt, and pepper, then spread on a large sheet pan.

2. Roast squash for 15 minutes while you prep remaining ingredients. Halve Brussels sprouts lengthwise and slice onion into wedges, keeping pieces uniform for consistent cooking.

3. Add Brussels sprouts and onion to the pan with squash, tossing with 1 tablespoon olive oil, sage, and garlic powder. Make space for sausages on the pan.

4. Brush chicken sausages with remaining olive oil and nestle among vegetables. Continue roasting for 20-25 minutes until sausages are browned and vegetables are fork-tender.

5. Check that sausages reach 165°F internal temperature and Brussels sprouts are caramelized on the cut sides. The butternut squash should be golden and slightly crispy on the edges.

09. Curried Pork Chops with Apples & Leeks

Bone-in pork chops with sweet roasted apples and tender leeks. The curry spices add warmth and complexity to this unique fall dinner combination.

Ingredients: 4 bone-in pork chops, 3 large apples, 2 large leeks, 3 tablespoons olive oil, 2 teaspoons curry powder, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 2 tablespoons honey, salt and pepper to taste.

How To Make Curried Pork Chops with Apples & Leeks

1. Preheat oven to 400°F and pat pork chops dry with paper towels. Mix curry powder, ginger, cinnamon, salt, and pepper in a small bowl to create your spice blend.

2. Rub pork chops with 1 tablespoon olive oil and season generously with the curry spice mixture on both sides. Let seasoned chops rest while you prepare the vegetables.

3. Core apples and cut into thick wedges, leaving skin on for texture and nutrition. Clean leeks thoroughly and slice into 1-inch pieces, using both white and light green parts.

4. Toss apples and leeks with remaining olive oil, honey, salt, and pepper. Arrange vegetables on a large sheet pan and nestle seasoned pork chops among them.

5. Roast for 25-30 minutes until pork chops reach 145°F internal temperature and apples are tender with caramelized edges. The leeks should be meltingly soft and sweet.

10. Chicken Sausage and Colorful Peppers

Italian chicken sausages with rainbow bell peppers and sweet onions. This simple combination delivers maximum flavor with minimal prep work required for busy weeknights.

Ingredients: 6 Italian chicken sausages, 3 bell peppers (mixed colors), 2 large onions, 1 pint cherry tomatoes, 3 tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Chicken Sausage and Colorful Peppers

1. Preheat oven to 425°F and slice bell peppers into thick strips for even cooking. Cut onions into wedges, keeping root ends intact so pieces don’t fall apart during roasting.

2. Toss peppers, onions, and cherry tomatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread vegetables evenly on a large sheet pan.

3. Nestle chicken sausages among the vegetables, ensuring they have contact with the pan for proper browning. The vegetables will release moisture and create steam for cooking.

4. Roast for 25-30 minutes until sausages are golden brown and reach 165°F internal temperature. The peppers should be tender and slightly caramelized at the edges.

5. Check that cherry tomatoes have burst and created natural juices that mix with the other vegetables. This creates a delicious pan sauce that coats everything beautifully.

11. Ginger-Tahini Salmon & Green Beans

Asian-inspired salmon with crisp-tender green beans in creamy tahini glaze. This sophisticated dinner combines Middle Eastern and Asian flavors for something truly special and nutritious.

Ingredients: 4 salmon fillets (6 oz each), 1.5 pounds fresh green beans, 1/4 cup tahini, 2 tablespoons rice vinegar, 1 tablespoon fresh ginger (grated), 2 tablespoons soy sauce, 2 tablespoons olive oil, 1 tablespoon honey, 2 cloves garlic (minced).

How To Make Ginger-Tahini Salmon & Green Beans

1. Preheat oven to 425°F and trim green beans, removing stems but leaving tails for presentation. Whisk together tahini, rice vinegar, grated ginger, soy sauce, honey, and minced garlic until smooth.

2. Toss green beans with 1 tablespoon olive oil, salt, and pepper. Spread beans on a large sheet pan and roast for 8 minutes until they start to become tender.

3. Pat salmon fillets dry and brush with remaining olive oil. Season with salt and pepper, then brush half of the tahini mixture over the top of each fillet.

4. Create space on the pan and add glazed salmon fillets. Continue roasting for 10-12 minutes until salmon flakes easily and reaches 145°F internal temperature.

5. Remove from oven and immediately drizzle remaining tahini sauce over both the salmon and green beans. The residual heat will warm the sauce and create a glossy finish.

12. Maple Chicken Thighs with Sweet Potato & Brussels

Crispy-skinned chicken thighs with maple-glazed sweet potatoes and Brussels sprouts. This autumn-inspired meal balances sweet and savory flavors in every delicious bite.

Ingredients: 8 bone-in chicken thighs, 2 large sweet potatoes, 1 pound Brussels sprouts, 3 tablespoons olive oil, 3 tablespoons pure maple syrup, 2 teaspoons dried thyme, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Maple Chicken Thighs with Sweet Potato & Brussels

1. Preheat oven to 425°F and pat chicken thighs completely dry for crispy skin. Season generously with salt, pepper, thyme, and garlic powder on both sides.

2. Cut sweet potatoes into 1-inch cubes and halve Brussels sprouts lengthwise. Toss vegetables with 2 tablespoons olive oil, 2 tablespoons maple syrup, salt, and pepper.

3. Spread seasoned vegetables on a large sheet pan and roast for 15 minutes. Meanwhile, heat remaining olive oil in a large skillet and sear chicken thighs skin-side down until golden.

4. Add seared chicken thighs skin-side up to the pan with vegetables. Brush remaining maple syrup over chicken skin and continue roasting for 25-30 minutes.

5. Check that chicken reaches 165°F internal temperature and skin is crispy and golden. The sweet potatoes should be tender and Brussels sprouts caramelized on the cut sides.

13. Sesame Chicken with Crispy Green Beans

Tender chicken thighs with Asian-inspired sesame glaze and perfectly roasted green beans. This takeout-style meal comes together easily on one pan with authentic flavors.

Ingredients: 6 boneless chicken thighs, 1 pound green beans, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 teaspoons sesame seeds, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated).

How To Make Sesame Chicken with Crispy Green Beans

1. Preheat oven to 425°F and whisk together soy sauce, honey, 1 tablespoon sesame oil, rice vinegar, minced garlic, and grated ginger to create the glaze.

2. Trim green beans and toss with remaining sesame oil, salt, and pepper. Spread beans on one side of a large sheet pan and roast for 10 minutes.

3. Pat chicken thighs dry and season with salt and pepper. Brush half the sesame glaze over both sides of each chicken thigh, reserving the rest.

4. Add glazed chicken to the pan with green beans and roast for 20-25 minutes until chicken reaches 165°F internal temperature and skin is golden brown.

5. Brush remaining glaze over cooked chicken and sprinkle everything with sesame seeds. The green beans should be tender-crisp and slightly charred at the tips for perfect texture.

14. Salmon with Smoky Chickpeas & Greens

Flaky salmon fillets with crispy spiced chickpeas and wilted leafy greens. This nutritious combination provides omega-3s, plant protein, and plenty of vitamins in one satisfying meal.

Ingredients: 4 salmon fillets, 1 can chickpeas (drained), 4 cups fresh spinach, 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 2 tablespoons lemon juice, 2 cloves garlic (minced), salt and pepper.

How To Make Salmon with Smoky Chickpeas & Greens

1. Preheat oven to 425°F and pat drained chickpeas dry with paper towels. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, cayenne, salt, and pepper.

2. Spread seasoned chickpeas on a sheet pan and roast for 15 minutes until they start to become golden and crispy on the outside.

3. Pat salmon fillets dry and season with salt, pepper, and minced garlic. Drizzle with 1 tablespoon olive oil and lemon juice for bright flavor.

4. Push chickpeas to one side of the pan and add seasoned salmon fillets. Continue roasting for 10-12 minutes until salmon flakes easily with a fork.

5. During the last 2 minutes of cooking, add fresh spinach to the pan around the chickpeas. The residual heat will wilt the greens perfectly without overcooking them.

15. Simple Roast Chicken & Sweet Potatoes

Classic roasted chicken thighs with caramelized sweet potato wedges. This comforting combination proves that simple ingredients can create the most satisfying and nourishing meals possible.

Ingredients: 8 bone-in chicken thighs, 3 large sweet potatoes, 3 tablespoons olive oil, 2 teaspoons dried rosemary, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper to taste.

How To Make Simple Roast Chicken & Sweet Potatoes

1. Preheat oven to 425°F and cut sweet potatoes into thick wedges, leaving skin on for extra nutrients and fiber. Pat chicken thighs completely dry for crispy skin.

2. Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on a large sheet pan and roast for 15 minutes to get a head start.

3. Mix rosemary, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub chicken thighs with remaining olive oil and season with spice mixture.

4. Add seasoned chicken thighs to the pan with sweet potatoes, placing them skin-side up for maximum crispiness during roasting.

5. Continue roasting for 30-35 minutes until chicken reaches 165°F internal temperature and sweet potatoes are fork-tender with caramelized edges. The skin should be golden and crispy.

16. Spicy Jerk Shrimp with Pineapple

Caribbean-spiced shrimp with caramelized pineapple chunks and colorful vegetables. This tropical-inspired dinner brings island flavors to your table with a perfect balance of heat and sweetness.

Ingredients: 2 pounds large shrimp (peeled), 2 cups fresh pineapple chunks, 1 red bell pepper, 1 red onion, 3 tablespoons olive oil, 2 teaspoons jerk seasoning, 1 teaspoon brown sugar, 1 lime (juiced), salt and pepper to taste.

How To Make Spicy Jerk Shrimp with Pineapple

1. Preheat oven to 425°F and pat shrimp completely dry with paper towels. Toss shrimp with 1 tablespoon olive oil, jerk seasoning, and a pinch of salt.

2. Cut pineapple into 1-inch chunks and slice bell pepper into strips. Cut red onion into wedges, keeping pieces uniform for even cooking and caramelization.

3. Toss pineapple, bell pepper, and onion with remaining olive oil, brown sugar, salt, and pepper. The brown sugar will help caramelize the pineapple during roasting.

4. Spread fruit and vegetables on a large sheet pan and roast for 12 minutes until pineapple starts to caramelize and vegetables begin to soften.

5. Add seasoned shrimp to the pan and roast for 6-8 minutes until shrimp are pink and cooked through. Squeeze fresh lime juice over everything before serving for bright, tropical flavor.

Final Thoughts

These sheet pan dinners make managing blood sugar levels delicious and effortless. Each recipe combines lean proteins with fiber-rich vegetables for balanced, satisfying meals.

Try different combinations to find your favorites, and enjoy the convenience of one-pan cooking that delivers both nutrition and incredible flavors every time.