From dump-and-go recipes to sheet pan dinners, we’re big fans of one-dish meals! In part nine of our what’s for (work) lunch? series, we’re sharing three easy and delicious meals that let the oven and stovetop do most of the work.
CREAMY CHICKEN WITH SWEET POTATOES
Dish of choice: 9-by-13-inch baking dish.
This comforting combination of chicken and sweet potato is elevated with a rich herb-and-garlic cheese sauce. It feels indulgent, but it couldn’t be easier to make!
Ingredients
- 2 5.3-oz block fine herbs and garlic spreadable cheese
- 4 5-oz. boneless, skinless chicken breasts
- 1 medium sweet potato, diced
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- ¾ cup low-sodium chicken broth, warmed
- Fresh basil, for garnish
Instructions
Preheat oven to 400 degrees F.
Place both blocks of cheese in center of 9-by-13-inch baking dish. Arrange chicken and sweet potatoes around cheese. Drizzle everything with olive oil. Season with salt, pepper, garlic powder, and Italian seasoning.
Bake for 30-35 minutes, until chicken reaches internal temperature of 165 degrees F and sweet potatoes are tender.
Remove from oven. Gradually stir warmed chicken broth into cheese until a smooth, creamy sauce forms. Toss sweet potatoes in sauce and spoon some over chicken. Garnish with fresh basil. Makes 4 servings.
GNOCCHI WITH SAUSAGE, BROCCOLI, AND TOMATOES
Dish of choice: Rimmed baking sheet.
Savory Italian sausage is the star in this dish, but the pillowy gnocchi, roasted broccoli, and juicy tomatoes can’t be overlooked either. We used plant-based Italian sausage in our version, but feel free to use pork or chicken.
Ingredients
- Parchment paper
- 12 oz. precooked Italian sausage, sliced into ½-inch rounds
- 1 medium head broccoli, cut into florets
- 2 cups cherry tomatoes
- 1½ cups shelf-stable potato gnocchi
- 2 Tbsp. extra virgin olive oil
- Salt and black pepper, to taste
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ cup shredded Parmesan cheese
Instructions
Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Add sausage, broccoli, tomatoes, and gnocchi to baking sheet. Drizzle with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss until evenly coated, then spread in even layer.
Bake for 20 minutes, until gnocchi is tender, broccoli is crisp-tender and lightly browned, and tomatoes have softened and burst. Top with Parmesan cheese. Makes 4 servings.
CAULIFLOWER ALLA VODKA
Dish of choice: Skillet
Inspired by penne alla vodka, this skillet meal features tender cauliflower simmered in creamy sauce and finished with melted mozzarella and fresh basil. Pair it with a baguette or garlic bread!
Note: The alcohol in vodka sauce burns off as it simmers, leaving behind the flavor.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 medium head cauliflower, cut into florets
- 1 small yellow onion, chopped
- 2 cups jarred vodka sauce
- ¾ cup shredded mozzarella cheese
- Chopped fresh basil, for garnish
- Garlic bread, for serving
Instructions
Heat olive oil in large, oven safe skillet over medium heat. Add cauliflower and onion, stirring occasionally until cauliflower is lightly browned and onion is softened, about 5 minutes.
Stir in vodka sauce. Cook, stirring occasionally, until cauliflower is tender, 8-10 minutes.
Meanwhile, preheat broiler.
Sprinkle mozzarella over cauliflower mixture. Broil until cheese is melted and lightly browned, about 5 minutes. Garnish with basil. Serve with garlic bread. Makes 4 servings.
What’s for (work) lunch?
Miss part of our work lunch series, or just want to make a dish again? Read below:
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