14 Fiber-Rich Sheet Pan Meals You’ll Love Making Again

Sheet pan dinners make weeknight cooking so much easier when you’re trying to eat healthier. These fiber-packed meals cook everything together on one pan.

Each recipe delivers plenty of nutrients and flavor while keeping cleanup simple and stress-free for busy families.

01. Tahini-Glazed Salmon with Roasted Green Beans

Flaky salmon gets a creamy tahini glaze while fresh vegetables roast alongside. This protein-packed dinner comes together in under 30 minutes with minimal cleanup required.

Ingredients: 4 salmon fillets, 1 pound fresh green beans, 3 tablespoons tahini, 2 tablespoons honey, 1 tablespoon fresh ginger (grated), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Tahini-Glazed Salmon with Roasted Green Beans

1. Preheat your oven to 425°F and line a large sheet pan with parchment paper. Trim the green beans and toss them with 1 tablespoon olive oil, salt, and pepper, then spread them across one side of the prepared pan.

2. Whisk together tahini, honey, grated ginger, soy sauce, and rice vinegar in a small bowl until smooth. Reserve half of this mixture for drizzling later, and use the other half as a glaze for the salmon.

3. Pat salmon fillets dry and season both sides with salt and pepper. Brush the tops generously with half the tahini mixture, then place on the sheet pan alongside the green beans.

4. Roast for 12-15 minutes until salmon flakes easily and green beans are tender-crisp. Drizzle everything with the reserved tahini sauce before serving for extra flavor.

02. Herb-Crusted Chicken with White Bean Medley

Juicy chicken thighs get coated in fresh herbs and roasted with colorful vegetables. The white beans add extra fiber and protein to make this a complete meal.

Ingredients: 6 bone-in chicken thighs, 2 cups mixed vegetables (carrots, zucchini, bell peppers), 1 can white beans (drained), 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 3 cloves garlic (minced), 3 tablespoons olive oil, 1 lemon (juiced), salt and pepper to taste.

How To Make Herb-Crusted Chicken with White Bean Medley

1. Preheat oven to 400°F and pat chicken thighs completely dry with paper towels. Mix chopped rosemary, thyme, minced garlic, 2 tablespoons olive oil, salt, and pepper in a small bowl to create an herb paste.

2. Rub the herb mixture all over chicken thighs, getting under the skin when possible for maximum flavor. Let the chicken rest at room temperature for 15 minutes while you prepare the vegetables.

3. Toss chopped vegetables and drained white beans with remaining olive oil, lemon juice, salt, and pepper. Spread everything on a large sheet pan, then nestle the seasoned chicken thighs on top.

4. Roast for 35-40 minutes until chicken reaches 165°F internally and skin is golden brown. The vegetables should be tender and slightly caramelized around the edges.

5. Let rest for 5 minutes before serving to allow juices to redistribute throughout the chicken for the most tender results.

03. Roasted Cauliflower Nacho Platter

Crispy cauliflower florets replace tortilla chips in this healthier nacho version. Loaded with beans, cheese, and fresh toppings, it’s perfect for sharing or enjoying as a light dinner.

Ingredients: 1 large head cauliflower, 1 can black beans (drained), 1 cup shredded Mexican cheese blend, 1/2 cup corn kernels, 1 avocado, 1/2 cup cherry tomatoes, 1/4 cup red onion, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, salt and pepper to taste.

How To Make Roasted Cauliflower Nacho Platter

1. Preheat oven to 450°F and cut cauliflower into bite-sized florets. Toss with olive oil, cumin, chili powder, salt, and pepper until evenly coated, then spread on a large sheet pan in a single layer.

2. Roast cauliflower for 20-25 minutes until edges are golden brown and florets are tender when pierced with a fork. Remove from oven and sprinkle drained black beans and corn over the top.

3. Add shredded cheese evenly across the entire pan, then return to oven for 3-5 minutes until cheese is melted and bubbly throughout.

4. While cheese melts, dice avocado, halve cherry tomatoes, and finely chop red onion for fresh toppings that add color and crunch.

5. Remove from oven and immediately top with fresh avocado, tomatoes, and red onion. Serve warm directly from the pan with lime wedges and hot sauce on the side.

04. Ultimate Loaded Sheet Pan Nachos

These crowd-pleasing nachos layer crispy tortilla chips with seasoned ground beef and melted cheese. Perfect for game day or casual family dinners when you want something fun.

Ingredients: 1 bag tortilla chips, 1 pound ground beef, 1 packet taco seasoning, 2 cups shredded cheddar cheese, 1 can black beans (drained), 1 cup corn kernels, 1/2 cup pickled jalapeños, 1/2 cup sour cream, 1/2 cup salsa verde, 2 green onions (sliced).

How To Make Ultimate Loaded Sheet Pan Nachos

1. Preheat oven to 375°F and brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat, then stir in taco seasoning and 1/4 cup water, cooking until thickened.

2. Spread tortilla chips in an even layer on a large sheet pan, making sure to fill any gaps so toppings don’t fall through to the bottom.

3. Sprinkle seasoned ground beef, black beans, and corn evenly over the chips, then top with shredded cheese, making sure every chip gets some coverage.

4. Bake for 8-10 minutes until cheese is completely melted and edges are just starting to bubble and turn golden brown.

5. Remove from oven and immediately dot with pickled jalapeños, dollops of sour cream, and drizzles of salsa verde. Garnish with sliced green onions and serve immediately while still hot and crispy.

05. Sweet Potato and Black Bean Fajita Sheet

Colorful sweet potato strips get roasted with bell peppers and onions for a vegetarian fajita filling. The natural sweetness pairs perfectly with smoky spices and creamy avocado.

Ingredients: 2 large sweet potatoes, 2 bell peppers, 1 large onion, 1 can black beans (drained), 3 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 8 flour tortillas, 1 avocado, 1/4 cup cilantro, salt and pepper to taste.

How To Make Sweet Potato and Black Bean Fajita Sheet

1. Preheat oven to 425°F and peel sweet potatoes, then cut into 1/2-inch strips. Slice bell peppers and onion into similar-sized strips so everything cooks evenly.

2. Toss all vegetables with olive oil, cumin, smoked paprika, chili powder, salt, and pepper in a large bowl until evenly coated with spices.

3. Spread seasoned vegetables on a large sheet pan in a single layer, keeping sweet potatoes slightly separated since they take longer to cook than peppers and onions.

4. Roast for 25-30 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized. Add drained black beans during the last 5 minutes to warm through.

5. Warm tortillas and serve with the roasted vegetables, sliced avocado, and fresh cilantro for building your own fajitas at the table.

06. Sizzling Steak Fajita Sheet Pan

Tender flank steak strips cook alongside colorful peppers and onions for authentic fajita flavors. The high heat creates delicious caramelization while keeping the meat juicy and flavorful.

Ingredients: 1 1/2 pounds flank steak, 3 bell peppers (mixed colors), 2 large onions, 3 tablespoons olive oil, 2 tablespoons lime juice, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 8 flour tortillas, salt and pepper to taste.

How To Make Sizzling Steak Fajita Sheet Pan

1. Place a large sheet pan in the oven and preheat to 450°F so the pan gets screaming hot. Slice flank steak against the grain into 1/4-inch strips for the most tender results.

2. Cut bell peppers and onions into strips similar in size to the steak. Toss vegetables with half the olive oil, salt, and pepper in one bowl, and season steak strips with remaining oil and all the spices in another bowl.

3. Carefully remove the hot sheet pan from oven and immediately add the seasoned vegetables, spreading them in a single layer. The pan should sizzle when vegetables hit it.

4. Return to oven for 8 minutes, then push vegetables to one side and add seasoned steak strips to the empty space, spreading them out for even cooking.

5. Cook for 5-7 more minutes until steak is cooked to your preference and vegetables are tender with nice charred edges. Drizzle with lime juice before serving with warm tortillas.

07. Smoky Paprika Chicken with Brussels Sprouts

Bone-in chicken thighs get rubbed with smoky paprika and roasted over Brussels sprouts. This cozy dinner for two showcases how chicken drippings flavor the vegetables perfectly.

Ingredients: 4 bone-in chicken thighs, 1 pound Brussels sprouts, 2 shallots, 2 tablespoons smoked paprika, 1 tablespoon olive oil, 2 cloves garlic (minced), 1 teaspoon dried thyme, salt and black pepper to taste.

How To Make Smoky Paprika Chicken with Brussels Sprouts

1. Preheat oven to 425°F and pat chicken thighs completely dry with paper towels. Mix smoked paprika, thyme, salt, and pepper in a small bowl, then rub this spice mixture all over the chicken skin and underneath.

2. Trim Brussels sprouts and cut them in half lengthwise. Peel and quarter the shallots, keeping pieces large enough that they won’t burn during roasting.

3. Toss prepared Brussels sprouts and shallots with olive oil, minced garlic, salt, and pepper, then spread on a sheet pan. Nestle the seasoned chicken thighs on top, skin-side up.

4. Roast for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F. The Brussels sprouts should be tender and caramelized from the chicken drippings.

5. Let rest for 5 minutes before serving so the juices redistribute, creating the most flavorful and tender chicken possible.

08. Za’atar Chicken Tenders with Couscous

Middle Eastern za’atar spice blend coats tender chicken strips and fresh green beans. Fluffy couscous cooks right on the pan, absorbing all the delicious flavors from the chicken and vegetables.

Ingredients: 1 1/2 pounds chicken tenders, 1 pound green beans (trimmed), 1 cup pearl couscous, 3 tablespoons za’atar seasoning, 3 tablespoons olive oil, 1 3/4 cups chicken broth, 1 lemon (zested and juiced), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Za’atar Chicken Tenders with Couscous

1. Preheat oven to 400°F and toss chicken tenders with 2 tablespoons olive oil, za’atar seasoning, salt, and pepper until evenly coated with the fragrant spice blend.

2. Heat remaining olive oil in a large oven-safe skillet or sheet pan on the stovetop over medium heat. Add pearl couscous and toast for 2-3 minutes until lightly golden and fragrant.

3. Add minced garlic and cook for 30 seconds, then carefully pour in chicken broth and bring to a simmer. Season with salt, pepper, and lemon zest.

4. Nestle seasoned chicken tenders and trimmed green beans into the simmering couscous mixture, making sure liquid covers most of the couscous for even cooking.

5. Transfer to oven and bake for 18-22 minutes until chicken reaches 165°F internally and couscous has absorbed most of the liquid. Finish with fresh lemon juice before serving.

09. Golden Panko-Crusted Chicken Breasts

Crispy panko breadcrumbs create a golden coating on juicy chicken breasts. This versatile protein pairs beautifully with your favorite roasted vegetables and whole grains for a complete meal.

Ingredients: 4 boneless chicken breasts, 1 1/2 cups panko breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried Italian herbs, 2 large eggs, 1/2 cup all-purpose flour, salt and pepper to taste.

How To Make Golden Panko-Crusted Chicken Breasts

1. Preheat oven to 425°F and pound chicken breasts to even 3/4-inch thickness between plastic wrap for uniform cooking. Season both sides generously with salt and pepper.

2. Set up three shallow dishes for breading. Place flour in the first dish, beat eggs in the second, and mix panko breadcrumbs with Parmesan cheese, garlic powder, and Italian herbs in the third.

3. Dredge each chicken breast in flour first, shaking off excess, then dip in beaten eggs, allowing excess to drip off completely.

4. Press chicken firmly into the panko mixture, coating both sides thoroughly and pressing gently so the coating adheres well and creates maximum crispiness.

5. Place breaded chicken on a lined sheet pan and drizzle with olive oil. Bake for 20-25 minutes until internal temperature reaches 165°F and coating is golden brown and crispy.

10. Mediterranean Sheet Pan Ratatouille

Classic French ratatouille gets simplified with sheet pan cooking while maintaining all the rustic charm. Tender roasted vegetables get topped with creamy goat cheese and sweet balsamic glaze.

Ingredients: 1 medium eggplant, 2 zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 2 cups cherry tomatoes, 4 ounces goat cheese, 1/4 cup olive oil, 3 cloves garlic (minced), 2 tablespoons fresh thyme, 2 tablespoons balsamic glaze, salt and pepper to taste.

How To Make Mediterranean Sheet Pan Ratatouille

1. Preheat oven to 425°F and cut eggplant, zucchini, bell peppers, and red onion into similar-sized 1-inch chunks for even cooking. Keep cherry tomatoes whole since they cook faster.

2. Toss all vegetables except tomatoes with olive oil, minced garlic, fresh thyme, salt, and pepper in a large bowl until evenly coated.

3. Spread seasoned vegetables on a large sheet pan in a single layer, giving them room to roast rather than steam together.

4. Place cherry tomatoes on a separate smaller pan to prevent them from releasing too much moisture and making other vegetables soggy during cooking.

5. Roast both pans for 25-30 minutes until vegetables are tender and lightly caramelized. Combine everything on one pan, crumble goat cheese over top, and drizzle with balsamic glaze before serving.

11. Spaghetti Squash Chicken with Avocado Pesto

Roasted spaghetti squash creates healthy noodles while chicken breasts cook alongside. Creamy avocado pesto adds richness and fresh herb flavors to this low-carb dinner option.

Ingredients: 1 large spaghetti squash, 4 boneless chicken breasts, 2 ripe avocados, 1/2 cup fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup Parmesan cheese (grated), 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Spaghetti Squash Chicken with Avocado Pesto

1. Preheat oven to 400°F and carefully cut spaghetti squash in half lengthwise. Scoop out seeds and brush cut sides with olive oil, then season with salt and pepper.

2. Place squash cut-side down on one side of a large sheet pan. Season chicken breasts with salt, pepper, and a drizzle of olive oil, then place on the remaining space.

3. Roast for 35-40 minutes until chicken reaches 165°F internally and squash flesh easily separates into strands when scraped with a fork.

4. While everything roasts, make avocado pesto by blending avocados, basil, pine nuts, garlic, lemon juice, and Parmesan in a food processor until smooth and creamy.

5. Let chicken rest for 5 minutes, then slice. Use a fork to scrape spaghetti squash into noodle-like strands and serve topped with sliced chicken and generous dollops of avocado pesto.

12. Harissa Salmon and Sweet Potato Bowls

Spicy harissa paste adds Moroccan warmth to flaky salmon fillets and roasted sweet potatoes. This simple five-ingredient dinner creates satisfying grain bowls with minimal prep work required.

Ingredients: 4 salmon fillets, 2 large sweet potatoes, 2 cups cooked quinoa, 3 tablespoons harissa paste, 2 tablespoons olive oil, 2 cups baby spinach, 1/4 cup pumpkin seeds, 1 lemon (cut in wedges), salt and pepper to taste.

How To Make Harissa Salmon and Sweet Potato Bowls

1. Preheat oven to 425°F and peel sweet potatoes, then cut into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper, then spread on one side of a large sheet pan.

2. Roast sweet potatoes for 15 minutes to give them a head start since they take longer to cook than the salmon fillets.

3. Pat salmon fillets dry and brush tops with harissa paste mixed with remaining olive oil. Season with salt and pepper, then place on the sheet pan with the partially cooked sweet potatoes.

4. Continue roasting for 12-15 minutes until salmon flakes easily and sweet potatoes are tender and caramelized around the edges.

5. Divide cooked quinoa and baby spinach among four bowls, then top with roasted sweet potatoes and salmon. Sprinkle with pumpkin seeds and serve with lemon wedges for squeezing over everything.

13. Chicken Fajita Power Bowls

Skip the tortillas and enjoy all the fajita flavors in a nutritious bowl format. Seasoned chicken, roasted vegetables, and black beans create a protein-packed meal that’s perfect for meal prep.

Ingredients: 1 1/2 pounds boneless chicken breasts, 2 bell peppers, 1 red onion, 4 cups chopped kale, 1 can black beans (drained), 2 tablespoons olive oil, 1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1/2 cup shredded cheese, 1 avocado, salt and pepper to taste.

How To Make Chicken Fajita Power Bowls

1. Preheat oven to 425°F and slice chicken breasts into strips. Toss with 1 tablespoon olive oil, cumin, chili powder, smoked paprika, salt, and pepper until evenly coated.

2. Cut bell peppers and red onion into strips, then toss with remaining olive oil, salt, and pepper. Spread vegetables on one side of a large sheet pan.

3. Add seasoned chicken strips to the other side of the pan, keeping them separate from vegetables initially so they can develop good color and texture.

4. Roast for 15 minutes, then add chopped kale and drained black beans to the pan, tossing everything together so the kale wilts and beans warm through.

5. Continue cooking for 5-8 minutes until chicken reaches 165°F and kale is wilted but still bright green. Serve in bowls topped with shredded cheese and sliced avocado.

14. Maple-Glazed Chicken Thighs with Fall Vegetables

Sweet maple syrup glazes crispy chicken thighs while seasonal vegetables roast underneath. This cozy autumn dinner brings together the best fall flavors in one satisfying pan.

Ingredients: 6 bone-in chicken thighs, 2 large sweet potatoes, 1 pound Brussels sprouts, 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 teaspoon fresh thyme, 1/2 teaspoon garlic powder, salt and pepper to taste.

How To Make Maple-Glazed Chicken Thighs with Fall Vegetables

1. Preheat oven to 400°F and pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder for the best flavor foundation.

2. Cut sweet potatoes into 1-inch wedges and halve Brussels sprouts lengthwise. Toss vegetables with olive oil, thyme, salt, and pepper until evenly coated.

3. Spread seasoned vegetables on a large sheet pan, then nestle chicken thighs on top, skin-side up so they stay crispy during cooking.

4. Whisk together maple syrup and Dijon mustard in a small bowl to create a sweet and tangy glaze that will caramelize beautifully in the oven.

5. Roast for 25 minutes, then brush chicken with maple glaze and continue cooking for 10-15 minutes until chicken reaches 165°F and vegetables are tender and caramelized.

Final Thoughts

These fiber-rich sheet pan dinners prove that healthy eating doesn’t have to be complicated or time-consuming for busy families.

Each recipe delivers satisfying flavors while keeping cleanup simple, making nutritious weeknight meals totally achievable and enjoyable.