My Laziest, Tastiest, One-Pan Dinner

I don’t know about you, but when I lose motivation in one area, I often lose it in others, too. Last week, one of those things was cooking! If the idea of cooking dinner again has you considering ordering take out or eating a bowl of cereal, I invite you to try my laziest, tastiest, one-pan dinner. 

The Blahs

Last week the rain showed up here in California, which made it harder for me to get outside and exercise. The first day of rain over the weekend was great because I got to catch up on the housework that I’d failed to do on the previous sunny days while I was out on my bike.  The second day, I didn’t feel like doing more housework and the forecast kept saying that it was going to clear up… but it didn’t until I’d totally lost motivation just before sunset.

Before I totally lost my momentum to the rainy-day blahs, however, I used my two day rule and got out for a long walk on Monday. I’m doing better again this week. I’m getting out when it’s not raining and creating a plan for myself when it is.  

I slip with my motivation just like everyone else. So when I have to fit in my work, chores, grocery shopping, and meal planning and start to get whiny about cooking yet another meal, I get back to basics. It’s time to cook something simple!

My Go-To Sheet Pan Supper

This is one of my favorites for a simple meal that tastes great and is packed with nutrients, too. It’s called One-Pan Lemon Garlic Chicken, though you can easily substitute tofu (like we do) or fish. 

You’ll love this recipe because it’s: 

• Super Versatile: Mix up the veggies and seasonings to keep it interesting.
• Nutrient Dense: It’s got lean protein, healthy fats, and fiber-rich vegetables.
• Leftover Friendly: Make extra and have lunch ready for the next day!
• Easy To Clean Up! The most important thing when you don’t feel like cooking.

One-Pan Lemon Garlic Chicken

Step 1: Line one or two sheet pans with parchment paper & preheat your oven to 400°F (200°C).

Step 2: Grab a rainbow of veggies from the fridge and cut up into pieces that will cook at about the same time. Almost anything you have will work: onions, bell peppers, cauliflower, diced sweet potato, carrots, zucchini, etc. Toss them in a bowl.

Step 3: Grab your protein (tofu, chicken, salmon, etc.). You can toss it in the same bowl as the veggies or put it in a different bowl to season separately.

Step 4: Season! Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika if you have it. 

Step 5:  Spread it all on the sheet pan(s) and top with lemon slices. You get to decide how lemony you want it. Roast at 400°F (200°C) for 25 to 30 minutes (or until your protein is done). Your house will smell great and the clean up is easy.

You can serve this meal as-is or add a favourite sauce on top. I often put some rice in the rice cooker while prepping, too. Enjoy!