Hezz, and Bensmom, those both look great! 

That looks great, Bensmom!

I made this tonight. I used fully cooked chicken asiago sausage, red and green peppers, broccoli and the gnocchi. I seasoned with salt, pepper, a little basil and a very little bit of garlic powder and sprinkled some asiago over it for the last few minutes. It was good and something a little different. I'll definitely make it again.

https://skillet.lifehacker.com/sheet-pan-gnocchi-is-an-amazing-weeknight-meal-1842058536

https://diethood.com/pork-loin-roast-recipe/?fbclid=IwAR3xUWWPtuHlsHk3pauDfP_jUTwmxkJOfYxCV2es4jnNkY9ndieUZOOhHYk

This was good

I generally cook with boneless, skinless thighs, but I have better luck with breasts if I pound them out to a more reasonable thickness before cooking.

Just regular boneless skinless. I thought about slicing them in half lengthwise so they wouldn't be so fat, but thought they might cook too fast compared to the veggies. I have a similar recipe for the stove. I'll just stick with that .

Bensmom, what kind of chicken do you buy?  I've started buying organic, no hormones breasts, and they are smaller and better.  I find the ginormous breasts that go on sale cook up with a weird texture.  They fatten them up too fast or something.  I've thrown some away before because of that texture.

Quote from: becca on October 06, 2019, 10:26:28 AM
This looks good:  I'd sub cauliflower for potatoes...

https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/

I made this tonight with potatoes AND cauliflower. I didn't have high hopes because baking chicken never works for me. And it didn't. Baked chicken always comes out weirdly rubbery and stringy and that's what happened. The veggies were good. I'll use the rest of the chicken for chicken salad.

You've got me looking!  This looks good:  Sheet Pan Fajitas

https://www.allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/

Who doesn't love potatoes, sigh...barring allergies of course.  I think if I get back down to a normal BMI, I might have better metabolism for some carbs.

I love them but try not to eat too many of them.

Quote from: hezzier on October 06, 2019, 12:55:25 PM
Yes, that one looks good.  DS would be unhappy if I skipped the potatoes.  Plus with as much as both kids eat, I only get a small portion of potatoes...I also don't cook them very often.

Lol...I didn't mean to suggest you shouldn't eat potatoes.  They make my blood sugar too high these days.  😕

I've had this at my friend's house and it's delicious.  I've copied and pasted from the NYT recipe site because, paywall.
You could probably substitute any other quick cooking protein source for the shrimp - like even use chick peas and service with pasta/rice/potatoes.

Shrimp and Feta with Tomato

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Black pepper
1 ½ pounds peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving

PREPARATION
Turn on the broiler, and position the oven rack close to the heat.

Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.

Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

Yes, that one looks good.  DS would be unhappy if I skipped the potatoes.  Plus with as much as both kids eat, I only get a small portion of potatoes...I also don't cook them very often.

This looks good:  I'd sub cauliflower for potatoes...

https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/