Easy Sheet Pan Chicken and Vegetables

Boneless chicken medallions, breaded and baked with sausage, carrots, onions, potatoes and cauliflower.  This easy sheet pan dinner proves that gluten free does not have to be complicated!  From oven to table, you don’t even need a serving dish.

I didn’t take step by step pictures of the preparation as I normally do, because honestly I never thought this meal would make it to the blog.  But it came out really delicious, so here we are.

The simple, fresh ingredients speak for themselves in this perfectly seasoned, one dish meal.

I was featured at the senior salon pit stop

4 Servings

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  1. Heat a large nonstick skillet with 2 tbsp. olive oil.  Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 400º.
  2. Cook the sausage coins in the skillet until lightly browned, then use a slotted spoon to transfer them to the baking sheet.  Leave the oil behind in the skillet.
  3. Place the breadcrumbs in a food safe plastic bag, add the chicken medallions and shake to coat.
  4. Brown the chicken on both sides in the same skillet, about 1 minute per side.  Do not cook through, it will finish cooking in the oven.  Arrange the browned chicken on the baking sheet.
  5. Add several more tbsp. of olive oil to the skillet, with all of the vegetables.  Sprinkle liberally with Creole seasoning.  Par cook the vegetables in the skillet for about 10 minutes to give them a good head start, then arrange them on the baking sheet with the chicken and sausage in a single layer.
  6. Bake for 15-20 minutes at 400º and bring right to the table for a fun and casual meal.  If you like, serve with BBQ Sauce for dipping!

Notes ♪♫ While the chicken and sausage cooked very quickly, the veggies took quite a bit longer, especially the potatoes and carrots.  Giving the veggies a 10-minute head start in the skillet is the secret to having everything finish in the oven at the same time.

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Sheet Pan Roasted Vegetables

Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free.  I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts.  Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)?  Use what you have on hand!  Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way.  I always add a little bacon and a sprinkle of seeds for texture.  What a great way to eat your vegetables!

4 servings

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  • 12 fingerling potatoes, quartered lengthwise
  • 1/2 red onion, diced
  • 1 parsnip, peeled and sliced on the diagonal
  • 1 carrot, peeled and sliced on the diagonal
  • 12 Brussels sprouts, halved
  • 1 tbsp. sunflower seeds
  • 1 slice of bacon, chopped
  • 2 tbsp. olive oil
  • cooking spray
  • seasoned salt


Wash and prep the veggies.  I like to quarter the fingerling potatoes lengthwise, and cut the carrot and parsnip on the diagonal.  Place the veggies in a large bowl and toss with olive oil.

Line a half sheet pan with foil and coat with cooking spray.   Spread the veggies in an even layer.  Aren’t they gorgeous?

Sprinkle with seasoned salt, sunflower seeds and chopped bacon.

Now roast at 375º for 45 minutes, tossing the veggies half way through.

It’s that easy!  You can transfer to a serving dish or bring it to the table just like this for easy cleanup.  Grab a spatula and dig in!

Notes: ♪♫ I used Lawry’s Seasoned Salt in this recipe.  It complements so many of my potato and veggie dishes.  They also have a lower sodium version which is great for those who are limiting salt.

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Prosciutto Wrapped Asparagus

Humble asparagus gets upgraded to an elegant side dish in this easy to prepare recipe.  It’s a great accompaniment to a romantic dinner for two, or a holiday meal.

If you’re not a fan of asparagus you must try roasting it!  This is the only way I will eat it and your family will love it too.  If you can’t find prosciutto, bacon is always a fine substitute ????


  • 1 bunch of asparagus spears
  • olive oil
  • salt and pepper
  • thin sliced Prosciutto
  • cooking spray


Line a baking sheet with foil and mist with cooking spray.

Trim the bottom 2-3″ from the asparagus spears and discard.  Rinse the asparagus and pat dry, then drizzle with olive oil and toss to coat.  Season with salt and fresh ground pepper.

Cut the prosciutto into 2″ strips.  Wrap several spears together in a strip of prosciutto and lay the bundles on a baking sheet.

Roast for 20-25 minutes at 400º, and transfer to a warm serving dish.

Notes ♪♫  The bottom part of the asparagus stalk is tough and stringy, so although I hate to throw anything away I find it best to sacrifice the lower 2-3″.  Just use a sharp knife to cut through and discard the lower stalk.

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