Sheet Pan Apple Pecan Chicken

• 4 large boneless skinless chicken breasts, butterflied
• 2 large gala apples, cored and sliced
• 1/2 cup pecans
• 3 tbsp melted ghee
• 3 tbsp unpasteurized honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 tsp chili pepper flakes
• pinch ground nutmeg

Instructions

• The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
• When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
• Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
• Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
• Pour that over the chicken and apples and rub it well with your fingers.
• Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
• Serve without delay.

Lemon Sheet Cake

• 2 cups all-purpose flour, spooned and leveled
• 1 and 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons lemon zest (from 4 lemons)
• 3/4 cup lemon juice (from the same 4 lemons)
• 1/4 cup water
• 1 cup (2 sticks) butter
• 1/2 cup sour cream
• 2 large eggs

For the glaze

• 4 and 1/2 to 5 cups powdered sugar, sifted
• 1/2 cup lemon juice (from about 2-3 lemons)
• lemon slices, quartered (to garnish)
• raspberries, to garnish

Instructions

1. Preheat your oven to 375 degrees F. Spray a half sheet pan (18x12 inches) with nonstick spray, or line with parchment paper. Set aside.
2. In a large bowl or stand mixer, add the dry ingredients: 2 cups flour, 1 and 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt. Whisk together, then use a microplane grater to zest 4 lemons into the dry ingredients. You should get about 2 tablespoons. Whisk the zest into the dry ingredients and set aside.
3. Juice 4 lemons (I love to use an electric juicer), or as many as you need to get to 3/4 cup. Add it to a small saucepan with 1/4 cup water.* Add 1 cup (2 sticks) butter to the saucepan and set over medium high heat. Stir occasionally until the butter melts and the mixture comes to a boil, with bubbles all across the top.
4. Pour the wet ingredients into the dry ingredients and stir or beat until combined.
5. Add 1/2 cup sour cream and 2 large eggs. Beat until thoroughly combined, making sure to scrape the bottom and sides of the bowl.
6. Pour the batter into the prepared pan, and spread to the edges. Bake at 375 for 12-14 minutes until the edges are light brown and have started to pull away from the edges of the pan. A toothpick inserted into the center of the cake should come out with no wet batter on it.
7. Let the cake cool completely on a wire cooling rack.
8. When the cake is completely cool, make the glaze. Sift 4 and 1/2 cups of powdered sugar into a medium bowl. Add 1/2 cup lemon juice and whisk until completely smooth. Add more powdered sugar to get the consistency you like.
9. Drizzle the glaze over the top of the lemon cake and spread to the edges. Let the glaze set up for about an hour or two, until hardened on top.
10. Slice and serve! Top each slice with a quarter of a lemon slice and a raspberry, if desired.
11. Store on the counter for the first 2-3 days, then store in the fridge.

Sheet Pan Steak

• 2 lbs (1-inch-thick) top sirloin steak, thick

• 1 cups Baby carrots
• 2 lbs Baby red potatoes
• 1 cups Broccoli florets
• 3 cloves Garlic
• 1 tsp Thyme, dried

• 1 Salt and black pepper

• 2 tbsp Olive oil

Preheat oven to a boil. Lightly oil a baking sheet or use spray.

In a large pot of boiling salted water, cook potatoes until par-boiled about 12-15 minutes. Drain well.

Place potatoes, carrots, and broc in a single layer onto the baking sheet. Add olive oil, garlic, and thyme; season with salt & pepper to taste. Gently toss to combine.

Season steaks with s & p, to taste, and add to the baking sheet in a single layer.

Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium rare.

Sheet Pan Balsamic-Herb Chicken and Vegetables

WW 3 points                                                  
16 ounces boneless, skinless chicken breasts, halved
    1 tbsp balsamic vinegar
    1/2 tbsp extra-virgin olive oil
    2 cloves crushed garlic
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
    3/4 teaspoon kosher salt

Balsamic Veggies:
    olive oil spray
    1 large red bell pepper, cored and cut into 1-inch pieces
    1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
    1 cup asparagus, cut into 1-inch pieces
    1 medium red onion, cut into 1-inch pieces, layers separated
    1 cup cauliflower florets
    2 tbsp balsamic vinegar
    1 1/2 tbsp extra-virgin olive oil
    1 teaspoon kosher salt
    freshly ground black pepper
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
 Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
    Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
    Marinate while you prep the vegetables, the longer the better.
    In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
    Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
    Serve right away.

Tequila Lime Sheet Pan Chicken Nachos

                                                                                                  
32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
6 boneless skinless chicken tenders, cut into small strips
1 (1 ounce) packet taco seasoning (I'm partial to Old El Paso )
1 tablespoon olive oil
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup chopped onion
1/4 cup White Queso (store-bought or recipe HERE )
2 cups shredded Mexican blend cheese
1 cup prepared pico de gallo
1/4 cup fresh chopped cilantro (optional)
Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!
 Preheat your oven to 350F
    In a large skillet, heat your oil over medium/high heat
    Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
    Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
    Arrange the chicken and onion over the chips.
    Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.
    Sprinkle everything with the shredded cheese
    Top with the pico and cilantro.
    Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
    Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
    Enjoy!