Paprika Chicken Sheet Pan Dinner

There have been a LOT of pins for one pan or sheet pan dinners on Pinterest lately and I absolutely get why they’re so popular. Life is busy (just in case you didn’t get that memo). After a day of work, family, and other activities I don’t always get excited about fussing over supper, nor do I plan well enough for slow cooker meals. I know that I’m not alone on this. That’s why these meals are awesome. One pan + one cutting board + 1 knife = supper done with minimal fuss and even fewer dishes. I knew I wanted to try this pin for Paprika Chicken Sheet Pan Dinner by Chrissie of The Busy Baker as soon as I saw it.

Pintesting Paprika Chicken Sheet Pan Dinner

You might remember the Honey Balsamic Chicken Sheet Pan Dinner post that I did not too long ago; this is very similar but with a different flavor profile.

The Pintesting:

One of the things that I thought was interesting about this recipe was that the veggies included beets. I’ve recently been using beets in my juicing and I’ve had pickled beets so I was excited to try them in a new way.

Pintesting Paprika Chicken Sheet Pan Dinner

Start by cutting your veggies and putting them on the sheet pan. Do you see that big one in the center with a bit of green? That’s one clove of elephant garlic. It was HUGE; almost the size of a potato! I threw him in just for fun.

Pintesting Paprika Chicken Sheet Pan Dinner

Season the veggies, drizzle with extra virgin olive oil and toss them.

Pintesting Paprika Chicken Sheet Pan Dinner

Add chicken, season it, drizzle with extra virgin olive oil and rub it in.

Pintesting Paprika Chicken Sheet Pan Dinner

Then put it in the oven to roast. In half an hour your house smells amazing and dinner is done!

Pintesting Paprika Chicken Sheet Pan Dinner

The chicken was juicy and flavorful even when the leftovers were reheated for lunch. The combination of vegetables was delicious and so pretty. HH gave his 100% approval so this is definitely going to be put in the regular dinner rotation.

Pintesting Paprika Chicken Sheet Pan Dinner

The Pintesting Results:

Overall Results: 4.7 Pins

Pintesting Seal 5 Pins

Accuracy: This was an easy and delicious supper made on one sheet pan and it turned out exactly like the original post said it would. The smokey paprika gave warmth and lots of flavor without being too spicy and the roasted veggies were tender on the inside and just a bit crispy on the outside. 5 Pins

Pintesting Rating - 5 Pins

Difficulty: There is a bit of prep work to getting all of the vegetables peeled and chopped, but that’s the hardest part. Due to the number of veggies that needed peeling prior to chopping (potatoes, carrots, beets, and sweet potatoes) I’m giving this 4 Pins.

Pintesting Rating - 4 Pins

Time: The prep work took about 10 minutes; twice as long as the 5 minutes that Chrissie had in her recipe. In all fairness, I could have chopped baby carrots and used the smaller potatoes and left the skins on to cut the time. The cook time was 30 minutes, so 35-40 minutes is not a long time to wait for supper. 4 Pins

Pintesting Rating - 4 Pins

Cost: Most of the ingredients are kitchen staples and all are easy to find at most grocers. The chicken thighs were the most expensive ingredients but at $4.85 for four that puts the total cost per serving at less than $5.00. 5 Pins

Pintesting Rating - 5 Pins

Practicality: These sheet pan recipes are so easy, quick, and delicious. And let me say again, 1 pan + one cutting board + 1 knife. Just three kitchen tools to wash! 5 Pins

Pintesting Rating - 5 Pins

Salad Swag: 3 Cures for the Common Salad

Bringing your lunch to work is a great way to save money and eat healthy. If the thought of taking your own lunch brings images of bologna sandwiches, bruised fruit, and pre-packaged “pastry” – think again! Bento lunches are all the rage. Sandwiches, wraps, and flatbreads have had healthy and delicious overhauls. Even packaging has improved, allowing for more and better options.

When I saw this pin for Salad Swag: 3 Cures for the Common Salad from the folks at The Kitchn, I knew this would be a great lunch test.

Salad Swag - Original Pin

The Pin linked via Kelly’s blog and site, It’s not Just Lunch. If you need some ideas for lunches and packaging, Kelly is a FANTASTIC resource. Her blog has lots of recipes and ideas, as does her cookbook, and she has links for not only her own lunch packaging system (can you say successful “momtrepreneur”?) but also other bento and lunch ideas.

BONUS TEST: Two of the salads call for chopped fresh fruit (pear and apple). Since I like my job, and they frown upon bringing a knife to work, I went with the tip given for keeping the fruit from turning brown; store it in a bit of water.

I chopped the fruit (pear pictured).

Salad Swag - Cut Pear - Pintesting

…Put it in a small container, and covered with water.

Salad Swag - Cover with Water - Pintesting

This was a good way to keep the fruit from turning brown, and it did not turn mushy.

Salad Swag - Keep from browning - Pintesting

The only down side is that it’s a bit awkward to drain if using a single-unit container like in The Frenchie Lentil. It was a lot easier draining the apples in the lunch system I used for The Bleu Apple. Read on to see the details.

Back to salads – three of them! Rather than post a pile of ingredients for all three salads, I’ll show each one individually.

NOTE: none of these recipes have measurements, so I eyeballed the pictures and went for a rough estimate.

* THE FRENCHIE LENTIL

This salad calls for cooked lentils, rough chopped hazelnuts, chopped fresh pear, crumbled feta, arugula, and balsamic vinaigrette.

Salad Swag - The Frenchie Lentil - Original

I took my pictures at the lunch table at work.

Salad Swag - The Frenchie Lentil - Pintesting

Although the photo isn’t as fancy, the plated product looked nice and tasted nicer. You can also see how draining the pears would be more difficult with a single-unit container. I also put the dressing in a separate container to make it easier to pour on the salad and make clean-up a bit easier.

Salad Swag - The Frenchie Lentil Served - Pintesting

I would not have thought of putting lentils in a salad, but I’m glad that The Kitchn did. They added a heartiness and meatless protein. The nuts gave a nice texture contrast and added to the protein, keeping me full all afternoon. The pears added a hint of sweet which played nicely against the saltiness of the feta. A filling and delicious salad that was perfect for lunch.

* THE BLEU APPLE

This salad calls for chopped apple, bleu cheese crumbles, cooked and cooled pearl barley, chicken breast, baby spinach, and lemon vinaigrette.

Salad Swag - The Bleu Apple - Original

I made a couple of changes – some accidental – with my lunch. I used leftover shake and bake chicken breast on my salad (rather than get another pan dirty at 0-dark-thirty in the morning). When I picked up the bleu cheese at the store, I accidently grabbed crumbled goat cheese and didn’t notice until I was packing the lunch. Goat cheese it is. Finally, when I went to make the vinaigrette, my lemons were bad. *sigh* Creamy balsamic vinaigrette.

Salad Swag - The Bleu Apple - Pintesting

On this day I used the Rubbermaid Lunch Blox Sandwich Kit. This lunch system comes with four containers and an ice-pack cooler that all snap together whichs keep things from falling all over my lunch bag and organized. Because the containers are all separate, it made draining the apples much easier and the dressing had it’s own container, too. The one “side” container that you don’t see held a small piece of leftover cake. Since it’s not part of the recipe I left it out of the picture.

Salad Swag - The Bleu Apple Served - Pintesting

The combination was still fantastic. The apple was crisp and sweet (but not too much so). The goat cheese was creamy and added a nice tanginess. The pearl barley was chewy and hearty – a nice addition to a salad. The chicken was, well, chickeny. The creamy balsamic dressing tied everything together very nicely. It was another great lunch.

* THE HAWAIIAN

This salad calls for pineapple, almonds, bacon, chickpeas, baby kale, and ranch dressing.

Salad Swag - The Hawaiian - Original

 

I used canned chickpeas, drained and rinsed, and substituted the rest of the bag of baby spinach. Waste not, want not.

Salad Swag - The Hawaiian - Pintesting

This was the hardest to get to lunch, because the bacon kept disappearing. I have no idea how it happened. Let’s just say I’m thankful my salad got some.

Salad Swag - The Hawaiian Served - Pintesting

 

Once again, this salad played a symphony of tastes. The sweet, juicy pineapple was a lovely contrast to the crispy, salty bacon. The chickpeas were creamy in contrast to the crunchy almonds. And the coolness of the ranch dressing brought it all home.

Each one of these salads was delicious, filling, and anything but boring. I had enough leftovers of ingredients to make The Frenchie Lentil again for lunch, and even made The Bleu Apple for a light late supper for two.

Now for the Pintesting Results:

Overall Rating: 5 Pins

5 Pins Overall

Accuracy: All three of the salads were extremely flavorful and filling. There were no measurements given, which nearly brought it down to 4 pins, but I like that you can modify the salad to your own tastes. Even though I had a few substitutions of my own, everything was delicious. 5 Pins

Rated 5 Pins

Difficulty: Some of the salads required a bit of prep work such as cooking and cooling lentils, pearl barley, or chicken, chopping fruit or nuts, etc. Not as easy as opening a salad kit, but definitely not hard. 4 Pins

Rated 4 Pins

Time: Each salad requires something with a cooking time of 20-30 minutes; lentils, pearl barley, or bacon. The chicken breast can be cooked on a George Foreman Grill in about 10 minutes. The rest is quick work. 4 Pins

Rated 4 Pins

Cost: These are restaurant quality salads that you would cost about $10 in most moderately priced chain restaurants. Each salad had a variety of ingredients, but most would make more than one salad. The Bleu Apple was the most expensive salad due to the chicken; roughly $4.50. The Frencie Lentil and Hawaiian both came in at $4.00 each. That’s what you’d pay for a Mc Fast Food lunch, only you’re getting a healthy, nutritious and delicious lunch that won’t make you feel guilty. 4 Pins

Rated 4 Pins

Practicality: These salads are easy to make ahead and have ready for the week. They’re a cost effective way to bring your lunch that’s anything but boring. 5 Pins

Rated 5 Pins