This sheet pan dinner is a simple, hearty meal for any night of the week. Just one baking pan holds a medley of shrimp, chicken, chorizo, potatoes and seasonal vegetables that have been tossed with creole spices. Easy prep, easy cleanup and you've got one delicious dinner.
½cupcauliflowercut in small florets (can also sub broccoli or zucchini)
½red bell pepper. chopped
½yellow bell pepperchopped
1cupgrape tomatoeshalved
3potatoescut to about the same size as the cauliflower
2large chicken breastsabout 1 pound, chopped
10large shrimppeeled & deveined
3Tablespoonsolive oil
2TablespoonsEmeril’s Original Essence Creole seasoningsee notes
6-7ozpackage chorizosliced
Instructions
Preheat oven to 375 degrees.
In a large bowl, combine all vegetables, potatoes, chopped chicken and shrimp.
Mix oil with Creole seasoning.
Pour over vegetables and meats in bowl and toss well to coat all pieces.
Pour onto a large cookie sheet and add sliced chorizo.
Bake about 40 minutes or until chicken is cooked through.
Notes
To make Creole seasoning: Combine 1-¼ teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder and ½ teaspoon of each of the following - black pepper, onion powder, cayenne pepper, dried oregano, dried thyme. Mix and use 2 Tablespoons for this recipe.
Variations
Don't have creole spice? You can make your own. See recipe notes or use Old Bay seasoning as a substitute.
Chorizo too spicy for the family? You can either omit it or add andouille or mild Italian sausage to the mix.
Seasonal vegetables that work well for sheet pan dinners include broccoli, cauliflower, zucchini, yellow squash, and bell peppers.
Sweet potatoes will also work in place of white potatoes or leave out for a low-carb option.