Sheet pan recipes are a friend to all, whether you’re a busy parent, time-strapped student, or just really, really hate washing dishes. Cooking all of the ingredients together gives the opportunity for serious flavor fusion, too! Don’t let the ingredient list for this recipe intimidate you – the spice blend comes together quickly and everything after that is easy as pie. Or better yet, easy as sheet pan!
Ingredients
3
cups butternut squash, cubed (~1.5-inches)
1
red onion, sliced into 8 wedges
3
T olive oil
2
T lime juice
1
T cumin
1
tsp chili powder
1
tsp paprika
1
tsp oregano
1/2
tsp garlic powder
4
boneless thick-cut pork chops
1
can black beans, rinsed and drained
1
cup frozen corn
1
lime, sliced
Toppings of your choice: chopped tomatoes, chopped red onion, cilantro, lime, salsa, avocado, black olives, pickled jalapeno slices, sour cream, guacamole, etc.
Steps
- Preheat the oven to 450 F
- Spread the zucchini out in a single layer on 1-2 large baking sheets lined with parchment or foil. Add a sprinkle of salt.
- Prebake for 6 minutes.
- In a bowl, mix together the olive oil, cumin, chili powder, oregano and garlic powder. Add salt and pepper to taste and toss with the shredded chicken.
- After the zucchini has prebaked, move all the slices onto one baking sheet (or just closer together if you used a very large baking sheet), overlapping them slightly.
- Top with the seasoned chicken and cheese.
- Broil for 5 minutes until the cheese is melty.
- Load up the nachos with all your favorite toppings and enjoy.
Makes four servings. One serving contains approximately 451 calories, 29.6g fat, 10.8g carbs and 37.2g protein.
