Portobello And Chickpea Sheet Pan Supper Food

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE

Sheet-Pan Jambalaya with Cauliflower Rice image

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
4 ounces boneless skinless chicken breasts, cut into 1-inch pieces
2 fully cooked andouille sausage links, sliced
4 garlic cloves, minced
3 tablespoons olive oil
4 teaspoons reduced-sodium Creole seasoning, divided
1 package (10 ounces) frozen riced cauliflower
1/2 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups cherry tomatoes, halved

Steps:

Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes., Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

Nutrition Facts : Calories 366 calories, Fat 23g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 1301mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER

Portobello and Chickpea Sheet-Pan Supper image

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced fresh oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces cherry tomatoes

Steps:

Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

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