25+ Quick and Delicious Summer One-Pan Recipes for Effortless Dining

As summer rolls in, the last thing anyone wants is to be stuck in the kitchen for hours, slaving over a hot stove.

Thankfully, there’s an easy solution to making delicious meals without the hassle: one-pan recipes!

These meals are perfect for the warmer months when you want to spend less time cooking and more time enjoying the outdoors.

Whether you’re looking for a hearty dinner, a light lunch, or a quick snack, one-pan recipes offer a variety of delicious and stress-free options to satisfy your summer cravings.

From savory chicken and vegetable roasts to light seafood dishes and vibrant vegetarian meals, the possibilities are endless.

The beauty of one-pan meals is that they’re simple to prepare, clean up is a breeze, and they allow all the ingredients to cook together, creating flavor-packed dishes with minimal effort.

In this blog post, we’ve curated a list of 25+ summer one-pan recipes that will not only save you time but will also keep your taste buds excited all season long.

These meals are perfect for lazy summer evenings, busy weeknights, or whenever you’re craving something fresh and easy to make.

Let’s dive into the world of effortless cooking with these amazing one-pan dishes!

25+ Quick and Delicious Summer One-Pan Recipes for Effortless Dining

Summer cooking doesn’t have to be complicated.

With these 25+ summer one-pan recipes, you can enjoy vibrant, healthy, and satisfying meals without spending too much time in the kitchen.

Whether you prefer seafood, chicken, or a plant-based feast, these one-pan wonders offer something for everyone.

The best part? Cleanup is a breeze, leaving you more time to relax and enjoy the sunny days ahead.

So, grab your favorite ingredients, preheat the oven, and get ready to enjoy easy and delicious meals all summer long!

One-Pan Lemon Herb Chicken with Summer Vegetables

Bright, zesty, and bursting with seasonal vegetables, this one-pan lemon herb chicken dish makes the most of summer’s bounty.

It’s a light but satisfying meal with bold flavor and a healthy profile, perfect for outdoor dinners or busy weeknights.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken thighs with 2 tablespoons of olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
3. Arrange chicken in a large oven-safe skillet or baking pan.
4. In the same bowl, toss the vegetables with the remaining tablespoon of olive oil and a pinch of salt.
5. Scatter the vegetables around the chicken in the pan.
6. Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.
7. Broil for 3–5 minutes for a lightly crisp top (optional).
8. Garnish with chopped fresh parsley before serving.

This one-pan meal balances lean protein with colorful vegetables and tangy citrus.

It’s great served on its own or with a side of crusty bread to soak up the juices. You’ll appreciate the simplicity of prep and cleanup without sacrificing any flavor.

Southwest Shrimp & Corn Skillet

This sizzling one-pan shrimp and corn skillet delivers a bold Southwest punch with juicy shrimp, sweet corn, and smoky spices.

It’s a quick-cooking dish that feels like a summer night fiesta on a plate.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 red bell pepper, chopped
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the onion and bell pepper. Sauté for 3–4 minutes until slightly softened.
3. Stir in the garlic, corn, paprika, cumin, cayenne, salt, and pepper. Cook for 5 minutes until corn begins to char slightly.
4. Add shrimp to the skillet and cook for 4–5 minutes, turning halfway, until pink and opaque.
5. Remove from heat, squeeze lime juice over the top, and sprinkle with fresh cilantro.

Packed with smoky, sweet, and zesty notes, this shrimp skillet is ready in under 30 minutes.

It’s fantastic on its own, but also works well spooned over rice or folded into warm tortillas for tacos. A real summer crowd-pleaser!

Caprese Gnocchi Skillet

A dreamy, one-pan Italian-inspired dish that captures the essence of summer.

Juicy cherry tomatoes burst into a light sauce that coats pillowy gnocchi, all finished with gooey mozzarella and fragrant basil—this Caprese gnocchi skillet is as comforting as it is refreshing.

Ingredients:

• 1 lb shelf-stable or refrigerated gnocchi
• 2 tablespoons olive oil
• 3 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 cup mozzarella pearls or diced fresh mozzarella
• Fresh basil leaves, torn

Instructions:

1. Heat olive oil in a large nonstick or cast-iron skillet over medium heat.
2. Add gnocchi and cook for 5–6 minutes, stirring occasionally, until lightly golden.
3. Stir in cherry tomatoes, garlic, salt, and pepper. Cook for 5–7 minutes until the tomatoes break down and release their juices.
4. Reduce heat to low and stir in mozzarella. Cover and cook for 1–2 minutes, just until the cheese melts.
5. Remove from heat and sprinkle with fresh basil.

This dish combines the timeless Caprese flavors with the comfort of a pasta skillet.

The pan-seared gnocchi adds texture, while the warm tomato-garlic sauce and melty cheese make it totally irresistible. It’s a great vegetarian option and an instant favorite.

Mediterranean Salmon and Orzo Skillet

This one-pan dish brings together flaky salmon, tender orzo, and vibrant Mediterranean flavors.

With cherry tomatoes, olives, and fresh herbs, it feels both indulgent and nourishing—perfect for a warm evening with a glass of white wine.

Ingredients:

• 2 salmon fillets (skin on or off)
• 1 tablespoon olive oil
• 1 cup orzo pasta
• 2 cups vegetable or chicken broth
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Juice of half a lemon
• Crumbled feta and fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season salmon with salt, pepper, and oregano.
2. Sear salmon for 3–4 minutes per side, until nearly cooked through. Remove and set aside.
3. Add orzo to the skillet and toast for 1 minute. Pour in broth, scraping the bottom to deglaze.
4. Stir in cherry tomatoes and olives. Bring to a simmer and cook, stirring occasionally, for about 8–10 minutes until the orzo is tender.
5. Return salmon to the skillet and cook another 2–3 minutes, until fully done.
6. Finish with lemon juice, feta, and fresh parsley.

This is a true one-pan wonder—simple, wholesome, and bursting with flavor.

It’s restaurant-worthy but ready in under 30 minutes, making it a great weeknight go-to.

Spicy Sausage, Potato & Pepper Bake

Rustic and hearty but still vibrant enough for summer, this spicy sausage, potato, and pepper one-pan meal is a no-fuss favorite.

Roasting everything together allows the flavors to meld beautifully while the oven does all the work.

Ingredients:

• 4 spicy Italian sausages (or your favorite variety)
• 1 lb baby potatoes, halved
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, toss potatoes, peppers, and onion with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread vegetables in a large sheet pan or roasting pan. Nestle sausages on top.
4. Roast for 25–30 minutes, flipping everything halfway, until potatoes are golden and sausages are cooked through.
5. Garnish with fresh thyme or rosemary before serving.

This recipe delivers bold flavor with minimal effort. It’s perfect for feeding a group and pairs wonderfully with a crisp salad or cold beer.

Leftovers make an amazing breakfast hash the next day.

Tropical Pineapple Chicken Stir-Fry

Bring the tropics to your dinner table with this sweet and savory pineapple chicken stir-fry.

Quick, colorful, and packed with flavor, this one-pan meal is a vibrant way to mix things up during the summer.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons oil (avocado or canola)
• 1 red bell pepper, chopped
• 1 cup pineapple chunks (fresh or canned)
• 1/2 cup snap peas or green beans
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Cooked rice, for serving
• Sesame seeds and lime wedges for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
3. In the same pan, add bell pepper, snap peas, and garlic. Stir-fry for 2–3 minutes.
4. Add pineapple chunks, soy sauce, hoisin sauce, and sesame oil. Stir to combine.
5. Return chicken to the skillet and toss everything together for another 2 minutes.
6. Serve over rice, topped with sesame seeds, green onions, and a squeeze of lime.

This dish hits that perfect sweet-savory balance and comes together quickly, making it ideal for weeknight meals.

It’s vibrant, refreshing, and a total hit with both kids and adults.

One-Pan Pesto Chicken and Veggies

This one-pan pesto chicken and veggies dish takes the classic pesto flavor and pairs it with tender chicken and roasted vegetables.

The result is a flavorful, herb-packed dinner that’s easy to prepare and even easier to clean up!

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons pesto sauce (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup baby carrots
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub the chicken breasts with pesto sauce, ensuring they’re coated evenly.
3. Toss the vegetables with olive oil, salt, and pepper, then spread them around the chicken in a baking dish or sheet pan.
4. Roast for 25–30 minutes, until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
5. Garnish with fresh basil before serving.

The pesto adds a burst of herby goodness to the chicken and vegetables, making this a flavorful and refreshing summer dinner.

It’s a great option for meal prepping, as leftovers are just as tasty.

Garlic Butter Shrimp and Asparagus Skillet

This garlic butter shrimp and asparagus skillet is a quick and elegant dish that’s perfect for a light summer dinner.

The shrimp cook up tender and juicy in the garlicky butter sauce, while the asparagus adds a touch of freshness and crunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining tablespoon of butter and garlic. Cook for 1 minute until fragrant.
4. Add the asparagus, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the asparagus is tender but still vibrant.
5. Return the shrimp to the pan and toss everything together with lemon juice and crushed red pepper flakes (if using).
6. Garnish with fresh parsley before serving.

This dish is the epitome of a fresh, light summer dinner.

The buttery garlic sauce perfectly complements the shrimp and asparagus, making it a quick, satisfying meal you’ll want to make again and again.

One-Pan Fajita Chicken and Rice

A flavorful Tex-Mex favorite, this one-pan fajita chicken and rice is full of smoky spices and tender chicken, making it a great option for a crowd or a family dinner.

With just one pan to clean, it’s perfect for busy nights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 packet fajita seasoning (or homemade seasoning)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup frozen corn
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil and sprinkle with fajita seasoning.
3. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add bell peppers, onion, and corn. Cook for 2 minutes until slightly softened.
5. Add the rice and chicken broth, stirring to combine. Place the chicken breasts on top of the rice and vegetables.
6. Cover and bake for 25–30 minutes, until the chicken is cooked through and the rice is tender.
7. Garnish with fresh cilantro and serve with lime wedges.

This dish is a one-pan meal with bold flavors that come together in a snap.

The rice absorbs all the tasty juices from the chicken and vegetables, and the fajita seasoning brings everything to life. It’s a crowd-pleasing option for both adults and kids!

One-Pan Garlic Parmesan Chicken and Potatoes

This dish is a perfect combination of crispy golden potatoes and juicy garlic Parmesan chicken.

With just one pan, the flavors meld beautifully, and you get a filling, satisfying meal without a lot of cleanup.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved potatoes with 2 tablespoons of olive oil, salt, pepper, thyme, and oregano. Spread them out evenly on a sheet pan.
3. Rub the chicken breasts with the remaining olive oil, then sprinkle with garlic, Parmesan cheese, salt, and pepper.
4. Place the chicken breasts on the pan with the potatoes.
5. Roast for 25–30 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are tender and golden.
6. Garnish with fresh parsley before serving.

This dish is a wonderful weeknight dinner—simple yet full of flavor, and the Parmesan adds a delightful crisp to the chicken.

It’s a comforting, all-in-one meal that everyone will love!

One-Pan Baked Chicken Fajita Bowls

These baked chicken fajita bowls bring all the wonderful flavors of fajitas into a simple one-pan meal.

Colorful bell peppers, onions, and seasoned chicken come together to create a satisfying, healthy dish that’s great for any summer dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 packet fajita seasoning (or homemade)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup cooked rice
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil and fajita seasoning, coating evenly.
3. Arrange the chicken breasts on a sheet pan and scatter the bell peppers and onions around the chicken.
4. Roast for 20–25 minutes until the chicken is cooked through and vegetables are tender.
5. While the chicken bakes, prepare rice as directed.
6. Serve the chicken on a bed of rice, top with shredded cheese (optional), fresh cilantro, and lime wedges for added flavor.

These chicken fajita bowls offer a Tex-Mex favorite in a no-fuss way.

You can easily add toppings like sour cream or guacamole to customize the meal to your taste.

Summer Veggie and Sausage Skillet

This colorful and hearty summer veggie and sausage skillet is a perfect one-pan meal for when you want something comforting, yet fresh.

The smoky sausage pairs beautifully with the vibrant seasonal vegetables, making this dish a satisfying dinner in just one pan.

Ingredients:

• 4 spicy Italian sausages (or any preferred sausage)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sausages and cook for 5–7 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
2. In the same skillet, add garlic, zucchini, yellow squash, bell pepper, and onion. Season with basil, crushed red pepper flakes, salt, and pepper.
3. Cook the vegetables for 5–7 minutes until tender and slightly charred.
4. Slice the sausages and return them to the pan with the veggies. Stir everything together and cook for another 2–3 minutes.
5. Garnish with fresh basil before serving.

This skillet is bursting with the flavors of summer and a perfect way to use up all those colorful veggies.

It’s a simple, quick meal that offers both protein and a healthy serving of vegetables in one pan.

One-Pan BBQ Chicken and Veggies

This simple one-pan BBQ chicken and veggie meal is a great way to enjoy smoky, sweet BBQ flavors with minimal effort.

Roasting everything together lets the flavors infuse each ingredient, creating a delicious and satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce (your favorite brand)
• 1 cup baby potatoes, halved
• 1 cup sweet corn kernels (fresh or frozen)
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Coat the chicken breasts with BBQ sauce, reserving a little sauce for later.
3. In a large bowl, toss the potatoes, corn, bell pepper, and onion with olive oil, salt, and pepper.
4. Spread the veggies evenly on a sheet pan, and place the chicken breasts on top.
5. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
6. Brush the chicken with the reserved BBQ sauce, then garnish with fresh cilantro before serving.

This dish is an easy way to get that smoky, tangy BBQ flavor without the grill.

It’s a quick, wholesome, and satisfying meal with minimal cleanup.

One-Pan Mediterranean Chickpea and Feta Bake

A healthy, vibrant one-pan meal packed with protein and Mediterranean flavors.

This chickpea and feta bake is great for vegetarians and offers a satisfying, nutritious meal full of fresh ingredients.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chickpeas, cherry tomatoes, onion, and olives. Toss with olive oil, oregano, salt, and pepper.
3. Spread the mixture evenly on a sheet pan.
4. Bake for 20–25 minutes, or until the chickpeas are crispy and vegetables are tender.
5. Remove from the oven and sprinkle with crumbled feta.
6. Garnish with fresh parsley before serving.

This Mediterranean bake is full of bright flavors and textures.

The crispy chickpeas combined with the savory feta and olives make it a flavorful, satisfying meal that’s easy to prepare and clean up.

One-Pan Teriyaki Salmon and Veggies

This teriyaki salmon and vegetable bake brings together sweet and savory flavors with minimal prep time.

The salmon stays tender and flavorful while the vegetables soak up the teriyaki sauce, making every bite a perfect balance of taste.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 cup broccoli florets
• 1 cup baby carrots
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds (optional)
• Fresh green onions, sliced, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine teriyaki sauce, olive oil, and minced garlic.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Arrange the broccoli and carrots around the salmon.
4. Drizzle the teriyaki sauce mixture over the salmon and vegetables.
5. Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Garnish with sesame seeds and sliced green onions before serving.

This one-pan meal is the perfect way to enjoy flavorful salmon without a lot of hassle.

The teriyaki sauce adds just the right amount of sweetness and umami, making this a crowd-pleaser.

One-Pan Lemon Herb Chicken and Rice

This one-pan lemon herb chicken and rice is a refreshing and fragrant dish that’s full of citrusy brightness and savory flavors.

It’s an easy and comforting meal that combines juicy chicken with tender rice, all seasoned with fresh herbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, oregano, thyme, lemon zest, and half of the lemon juice.
3. In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the rice, chicken broth, garlic, and the remaining lemon juice. Stir to combine.
5. Place the chicken breasts on top of the rice mixture. Cover the skillet and bake for 20–25 minutes, until the chicken is cooked through (165°F internal temperature) and the rice is tender.
6. Garnish with fresh parsley before serving.

This lemon herb chicken and rice is a flavorful and easy-to-make meal that’s perfect for warm summer evenings.

The combination of fresh lemon and savory herbs gives it a fresh, light taste that pairs beautifully with the chicken and rice.

One-Pan Sweet Potato and Black Bean Tacos

These one-pan sweet potato and black bean tacos are a healthy and vibrant option for a quick summer dinner.

With roasted sweet potatoes, seasoned black beans, and a zesty lime dressing, this meal is full of flavor and texture.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional toppings: avocado, salsa, sour cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the sweet potatoes for 20–25 minutes, or until tender and lightly browned.
4. While the sweet potatoes roast, warm the black beans in a small pot over low heat.
5. To assemble the tacos, warm the tortillas in a dry skillet for 30 seconds per side.
6. Fill each tortilla with roasted sweet potatoes, black beans, and fresh cilantro. Top with optional toppings like avocado, salsa, and sour cream.
7. Serve with lime wedges on the side for added zest.

These vegetarian tacos are a great way to enjoy a delicious and nutritious meal without much effort.

The combination of roasted sweet potatoes, black beans, and fresh cilantro makes for a satisfying and vibrant taco filling.

One-Pan Shrimp and Veggie Stir-Fry

This shrimp and veggie stir-fry is a quick and healthy one-pan dish that’s full of fresh summer vegetables and juicy shrimp, all tossed in a savory stir-fry sauce.

It’s a great option for a light but filling dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, grated
• 2 tablespoons sesame seeds (optional)
• Green onions, sliced, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic, bell pepper, zucchini, and snap peas. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
3. While the veggies cook, whisk together the soy sauce, honey, sesame oil, and grated ginger in a small bowl.
4. Return the shrimp to the skillet, then pour the stir-fry sauce over the shrimp and vegetables. Toss to coat everything in the sauce and heat through.
5. Garnish with sesame seeds and green onions before serving.

This shrimp and veggie stir-fry is a quick and delicious way to enjoy fresh summer produce with tender shrimp.

The honey and soy sauce combo adds the perfect balance of sweetness and umami, making this an easy, flavorful meal.

One-Pan Roasted Salmon with Asparagus and Cherry Tomatoes

This roasted salmon with asparagus and cherry tomatoes is a simple yet elegant dish that’s full of vibrant flavors.

The salmon bakes beautifully, while the vegetables roast alongside it, absorbing all the delicious juices.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh lemon wedges, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange the salmon fillets on a sheet pan, then scatter the asparagus and cherry tomatoes around them.
3. Drizzle olive oil and lemon juice over the salmon and vegetables. Sprinkle with garlic, thyme, salt, and pepper.
4. Roast for 15–20 minutes, or until the salmon is cooked through (165°F internal temperature) and the vegetables are tender.
5. Serve with fresh lemon wedges for added brightness.

This one-pan meal is a perfect way to enjoy fresh summer produce with minimal effort.

The flavors are light and refreshing, making it an ideal dinner for a warm evening.

One-Pan Chicken and Veggie Stir-Fry with Peanut Sauce

A delicious, protein-packed stir-fry that combines tender chicken with crunchy vegetables in a creamy, flavorful peanut sauce.

This one-pan meal is quick to make and perfect for a weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• Salt and pepper, to taste
• Crushed peanuts, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the red bell pepper, carrot, and broccoli. Cook for 4-5 minutes until the vegetables are tender but still crisp.
3. While the veggies cook, whisk together the peanut butter, soy sauce, honey, rice vinegar, garlic powder, and ginger powder in a bowl until smooth.
4. Return the chicken to the skillet and pour the peanut sauce over the chicken and vegetables. Toss to coat everything evenly.
5. Garnish with crushed peanuts before serving, if desired.

This chicken and veggie stir-fry with peanut sauce is rich in flavor and texture.

The creamy peanut sauce adds a perfect balance of sweetness and umami, while the vegetables keep the dish fresh and light.

One-Pan Greek Chicken with Roasted Potatoes

This Greek-inspired one-pan chicken with roasted potatoes is a flavorful and hearty meal.

The chicken is marinated in a tangy lemon and herb dressing, then roasted with crispy, seasoned potatoes.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Rub the marinade over the chicken thighs, making sure they’re well-coated.
3. Arrange the chicken thighs on a sheet pan and scatter the halved baby potatoes around them. Drizzle a bit more olive oil over the potatoes and season with salt and pepper.
4. Roast for 35–40 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are crispy and golden.
5. Garnish with fresh parsley and serve with lemon wedges.

This Greek chicken with roasted potatoes is a comforting and savory meal.

The lemon and oregano marinade infuses the chicken with fresh, herby flavors, while the potatoes become crispy and golden as they roast alongside the chicken.

One-Pan Cajun Shrimp and Veggies

This Cajun shrimp and veggie dish is bursting with bold flavors from the seasoning, complemented by tender shrimp and a medley of colorful vegetables.

It’s a quick and satisfying meal that’s sure to spice up your summer dinner routine.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the shrimp with half of the olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
3. On a sheet pan, spread out the sliced bell peppers and zucchini. Drizzle with the remaining olive oil and season with salt and pepper.
4. Roast the vegetables for 10 minutes, then add the seasoned shrimp to the pan and toss everything together.
5. Roast for an additional 5-7 minutes until the shrimp are cooked through and pink.
6. Garnish with fresh cilantro and serve with lime wedges for added zing.

This dish is bursting with flavor and heat from the Cajun seasoning, making it a perfect choice for a light, yet filling summer meal.

One-Pan Lemon Garlic Herb Pork Chops and Potatoes

A simple, one-pan meal that features tender pork chops and crispy potatoes with a bright lemon-garlic herb flavor.

It’s hearty and satisfying, making it a perfect weeknight dinner for the summer.

Ingredients:

• 4 bone-in pork chops
• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh lemon wedges, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, lemon juice, rosemary, thyme, salt, and pepper.
3. Rub the marinade over the pork chops, making sure they are well-coated.
4. In a large baking dish or sheet pan, arrange the baby potatoes around the pork chops. Drizzle the potatoes with a little extra olive oil and season with salt and pepper.
5. Roast for 25-30 minutes, or until the pork chops are cooked through (145°F internal temperature) and the potatoes are crispy and golden.
6. Garnish with fresh lemon wedges before serving.

The lemon and garlic marinade gives the pork chops a fresh, savory flavor, while the roasted potatoes are golden and crispy, making this dish an all-around winner.

One-Pan Mediterranean Chicken with Couscous

This Mediterranean chicken with couscous is a healthy, flavorful one-pan meal that’s perfect for summer.

The combination of seasoned chicken, fresh vegetables, and couscous makes it light yet satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup feta cheese, crumbled
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
3. Arrange the chicken breasts on a sheet pan and bake for 20-25 minutes, or until cooked through (165°F internal temperature).
4. While the chicken bakes, prepare the couscous according to package instructions.
5. Once the chicken is done, slice it into strips and toss with the couscous, cherry tomatoes, cucumber, and Kalamata olives.
6. Top with crumbled feta cheese and fresh parsley before serving.

This Mediterranean-inspired dish is light, refreshing, and full of flavor from the olives, feta, and fresh veggies.

It’s a perfect dish for hot summer nights when you want something both healthy and filling.