Meals With Monet: Weekly Meal Plan #47

In case you haven’t noticed yet, the theme of this summer is easy and simple meals. No one wants to spend their entire summer in the kitchen, and we don’t want you to either. This week, we’re circling back on one of my favorite themes — sheet pan dinners! There’s no need for over-complicated recipes and over-crowded sinks this summer.

Grocery List

Monday: Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

Thank you Half-Baked Harvest for the recipe!

Ingredients

• 4 Tbsp extra-virgin olive oil 

• 1 + ½ lbs. boneless chicken breasts

• 2 lemons (1 zested and juiced, 1 halved)

• 2 Tbsp balsamic vinegar

• 1 Tbsp chopped fresh oregano

• 1 Tbsp smoked paprika

• 1 shallot (finely chopped)

• 5 garlic cloves (finely chopped or grated)

• 1 large pinch salt

• 1 large pinch pepper

• 1 large pinch red pepper flakes

• 1 lb. russet potatoes (cut into 1-inch cubes)

• 2 red bell peppers (sliced)

• 1 medium yellow onion (sliced)

• ½ cup oil-packed sun-dried tomatoes

• ⅓ cup kalamata olives 

• 3 Tbsp toasted pine nuts

• 8 oz. cubed feta cheese

• ½ cup plain Greek yogurt

• Mixed fresh herbs (for serving)

Directions

1. Preheat the oven to 425°F. 

2. In a medium bowl, combine 2 tablespoons of olive oil, chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 garlic cloves, salt, pepper, and red pepper flakes. Toss well to combine and let the mixture sit for 15-20 minutes. 

3. On a rimmed baking sheet, toss the potatoes with 2 tablespoons of olive oil and season them with salt and pepper. Add the lemon halves and roast them for 20 minutes, or until they’re tender. 

4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken in an even layer. Drizzle 1 tablespoon of olive oil on top and season it with salt and pepper. Return the pan to the oven and roast for 20-25 minutes until the chicken has been cooked through. 

5. Meanwhile, combine the sun-dried tomatoes and their oil, olives, pine nuts, and feta into a bowl. In a separate bowl, combine the yogurt, 1 garlic clove, and a pinch of salt. 

6. To serve, divide the chicken, potatoes, peppers, and onions between the plates. Spoon the feta mix and yogurt over the chicken and top with a handful of fresh herbs.

Tuesday: One Pan Pork Chops and Veggies

Thank you Damn Delicious for the recipe!

Ingredients

• 4 pork chops

• 16 oz. baby red potatoes (halved)

• 16 oz. green beans (trimmed)

• 2 Tbsp olive oil 

• 1 package ranch seasoning and salad dressing mix

• 3 garlic cloves (minced)

• Kosher salt and black pepper

• 2 Tbsp chopped fresh parsley leaves

Directions

1. Preheat the oven to 400°F and lightly oil a baking sheet or coat it with nonstick spray. 

2. Place the pork chops, potatoes, and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with the ranch seasoning and garlic. Season with salt and pepper to taste. 

3. Place the pan in the oven and roast until the pork is completely cooked through, reaching an internal temperature of 140°F — about 20-22 minutes. Then broil it for 2-3 minutes, or until it’s caramelized and slightly charred. 

4. Serve immediately and garnish with parsley, if desired.

Wednesday: One Pan Shrimp Fajitas

Thank you The Movement Menu for the recipe!

Ingredients

Shrimp:

• 1 + ½ lbs. extra large raw shrimp 

• 3 Tbsp avocado oil 

• 1 lime (juiced)

• 6 garlic cloves (minced)

• 1 tsp kosher salt 

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp chili powder

• ½ tsp cinnamon 

• Red pepper flakes (to taste)

Peppers and Onions:

• 1 red bell pepper

• 1 yellow bell pepper

• 1 green bell pepper

• 1 yellow onion 

• 1 + ½ Tbsp avocado oil 

• Kosher salt 

• Black pepper

Coconut Cauliflower Rice:

• 3 cups cauliflower

• 1 Tbsp avocado oil 

• ¼ tsp kosher salt

• ¼ cup canned coconut milk 

• 2 Tbsp lime juice

• ⅓ cup cilantro (finely chopped)

Directions

1. Preheat the oven to 450°F and adjust the oven rack to the middle of the oven. Line a baking sheet with parchment paper and set it aside. 

2. In a medium bowl, combine all the ingredients for the shrimp marinade. Whisk well with a fork and add the shrimp. Combine the ingredients thoroughly, so the mixture is all over the shrimp. Set aside.

3. Add the onions and peppers in an even layer on the baking sheet. Add the avocado oil and mix thoroughly, so everything is coated. Toss with salt and pepper and bake for 12-15 minutes until they’re soft throughout. Remove them from the oven and move the onions and peppers to one third of the baking sheet. 

4. In a small bowl, combine all of the ingredients for the cauliflower rice together. Add the cauliflower rice to the opposite side of the peppers and onions. 

5. Pour the shrimp and marinade into the center of the baking sheet. Place it into the oven for another 10-12 minutes until the shrimp have cooked through and look opaque. Remove the pan from the oven and stir the cilantro into the cauliflower rice.

6. Serve right away and drizzle with ranch dressing!

Thursday: Sheet Pan Caprese Balsamic Chicken and Veggies

Thank you Carl’s Bad Cravings for the recipe!

Ingredients

•  2 large chicken breasts (sliced horizontally in half)

• Olive oil 

• Salt and pepper

• 4 slices thick mozzarella 

Balsamic Chicken Marinade:

• 3 Tbsp balsamic vinegar 

• 2 Tbsp honey

• 1 Tbsp lemon juice

• 1 Tbsp Dijon mustard

• 1 tsp dried oregano 

• 1 tsp dried basil 

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp pepper

Vegetables: 

• 12 oz. green beans (trimmed) 

• ½ pint cherry tomatoes

• 1 yellow squash (halved slices into ¼ inch pieces)

• 1 large tomato (sliced)

• ¼ cup loosely packed basil 

 Balsamic Reduction:

• ½ cup balsamic vinegar

• 1 + ½ Tbsp brown sugar

Directions

1. Whisk all of the balsamic marinade ingredients in a medium bowl. Remove ¼ cup and add it to a large freezer bag, then whisk in ¼ cup of oil. Add the chicken and toss to coat. Marinate in the refrigerator for 6 hours or overnight. 

2. When it’s ready, let the chicken sit at room temperature for at least 20 minutes. Meanwhile, prep the vegetables and line a large jelly roll pan with aluminum foil. Spray the foil with nonstick cooking spray. Preheat the oven to 400°F.  

3. Add the green beans to the baking sheet. Top with 1 tablespoon of olive oil, 2 teaspoons of reserved balsamic marinade, and ¼ teaspoon of salt. Toss to coat and bake for 8 minutes. 

4. Remove the green beans from the oven and push them to the left side of the pan. Add the squash and tomatoes to the other side and top with 1 tablespoon of olive oil, 1 teaspoon of the reserved balsamic mixture, and ¼ teaspoon of salt. Toss to coat. Mix all the vegetables together and push them to the sides of the pan to make room for the chicken in the middle. 

5. Pat the chicken dry and place it in the center of the pan. Drizzle the chicken with 1 teaspoon of the reserved balsamic. Bake for 15 minutes at 400°F. 

6. Remove the chicken from the oven and layer each piece with 1 slice of mozzarella followed by one tomato slice. Season the tomatoes with freshly cracked salt and pepper. Bake for an additional 5 minutes or until the chicken is fully cooked through. 

7. Meanwhile, add all the remaining reserved balsamic to the small saucepan along with ½ cup of balsamic vinegar and 1 + ½ tablespoons of brown sugar. Bring the ingredients to a boil, then reduce it to a simmer until it’s the consistency of syrup. Remove the pan from the heat. 

8. Drizzle the tomatoes and chicken with the balsamic reduction, top with fresh basil, and serve immediately.

Friday: Sheet Pan Chicken Shawarma with Lemon-Tahini Drizzle

Thank you Pure Wow for the recipe!

Ingredients

Chicken: 

• 2 lbs. boneless, skinless chicken thighs (trimmed and sliced ½-inch thick)

• 1 Tbsp extra-virgin olive oil 

• 2 garlic cloves (minced)

• 1 tsp kosher salt

• ¾ tsp freshly ground black pepper

• ¼ tsp cayenne pepper

• 1 tsp paprika

• 1 tsp ground cumin 

• ¼ tsp ground cinnamon 

• Grated zest of ½ lemon 

• 1 Tbsp fresh lemon juice

Veggies:

• 1 medium red onion (sliced)

•  2 medium red bell peppers (cut into ¼-inch slices)

• 1 small head cauliflower (cut into florets)

• 2 Tbsp extra-virgin olive oil 

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

• 1 tsp dried oregano

Lemon-Tahini Drizzle:

• 2 Tbsp tahini

• 2 Tbsp olive oil 

• 2 Tbsp fresh lemon juice (from 1 lemon)

• 1 garlic clove (minced)

• ½ tsp honey

• Chopped fresh flat-leaf parsley 

• 1 lemon (cut into wedges for serving)

Directions

1.  Preheat the oven to 400°F and line two large rimmed baking sheets with parchment paper. 

2. Place the chicken in a large bowl with olive oil, garlic, salt, black pepper, cayenne pepper, paprika, cumin, cinnamon, lemon zest, and lemon juice. Toss to coat evenly and set the bowl aside. 

3. Place the red onion, red bell pepper, and cauliflower florets on one of the prepared baking sheets. Add the olive oil, salt, pepper, and oregano. On the other prepared baking sheet, spread the chicken mixture into a single even layer. Transfer both of the sheets to the oven and bake until the chicken is cooked through and the veggies are just tender — 20-25 minutes. 

4. Meanwhile, in a small jar or container, combine the tahini with 2 tablespoons of warm water, olive oil, lemon juice, garlic, and honey. Drizzle it over the chicken and veggies and serve with a lemon wedge!

How excited are you for our one-pan weekly meal plan? Comment any themes you’d like to see next down below!

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