Broccoli, Lentil & Shrimp Sheet Pan Dinner
Time is precious, especially on those busy weeknights, and that is why sheet pan dinners are all the rage lately. This healthy, delicious meal comes together in the amount of time you need to cook a pot of rice, and * bonus points* there are not many dishes to wash afterwards.
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Servings: 4 servings
Ingredients
- 6 Tbsp canola oil, divided
- 1 1/2 lbs fresh broccoli
- 1 1/3 cups cooked green lentils
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 3/4 lb large raw shrimp, peeled and deveined
- 1 lemon, zest and juice
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut broccoli into bite-size florets. Peel stems and chop into bite-size pieces. Place broccoli, lentils, 4 Tbsp (60 mL) oil, coriander, cumin, chili powder, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper into a large bowl. Toss well. Pour mixture out in a single layer on the baking sheet and roast for 12 minutes.
- While the broccoli and lentils roast, place shrimp in a medium bowl along with remaining 2 Tbsp (30 mL) oil, lemon zest and juice, garlic, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper. Toss well. Add shrimp to the sheet pan and toss with the broccoli and lentils. Continue roasting, stirring halfway through, until the shrimp are just opaque, the broccoli is tender and golden around the edges, and the lentils are crispy, about 10 minutes.
- Remove from oven and squeeze fresh lemon juice over everything before serving. Season to taste with more salt and pepper, if needed.
Nutrition Facts
Broccoli, Lentil & Shrimp Sheet Pan Dinner
Amount per Serving
Calories
390
% Daily Value*
Fat
23
g
35
%
Saturated Fat
2
g
13
%
Cholesterol
105
mg
35
%
Sodium
1110
mg
48
%
Potassium
917
mg
26
%
Carbohydrates
26
g
9
%
Fiber
10
g
42
%
Sugar
4
g
4
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.