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Everyone wants to save some time in the kitchen, but that’s often easier said than done. Enter sheet pan dinners. They’re exactly as they sound: meals that are prepared on a single sheet pan, so they’re easy to prep and clean. Sheet pan meals don’t cut corners on flavour but they certainly cut back on the amount of time you spend in the kitchen.

Food expert Jason Skrobar returned to the Your Morning kitchen with three sheet pan meals that can solve all of your dinner dilemmas.


Greek Meatballs


For the Meatballs

  • 1lbs ground lamb
  • 1/2 lbs ground turkey
  • Salt and pepper
  • 1 large or 2 small shallots, minced
  • 2 cloves of garlic, minced
  • 1/4 cup greek yogurt
  • 1/4 cup fresh breadcrumbs

For the Tomato Sauce

  • 3 tbsp olive oil
  • 1 large can crushed tomatoes
  • 3 cups passata
  • 1/2 cup red wine
  • 1 tbsp dried oregano
  • 3 tsp ground cinnamon
  • 2 tsp chili flakes
  • 3 tbsp dark honey
  • 2 cups full fat feta cheese
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup toasted slivered almonds

For the Yogurt Garlic Sauce

  • 1 garlic clove, minced
  • 1 tsp kosher salt
  • 1 cup greek yogurt
  • 1/2 lemon, juiced


  1. Pre-heat oven to 325°.
  2. Add all meatball ingredients to a large bowl and mix well to combine. Shape into 20 golf ball sized balls and refrigerate, covered, until ready to cook.
  3. Add oil to frying pan and brown meatballs well on all sides and using a slotted spoon, remove to a paper towel lined plate.
  4. Make sure to discard all fat left in the pan from the meatballs and add tomatoes and passata and bring to a boil. Once boiling add red wine, oregano, cinnamon, chili flakes and honey and stir to combine. Continue to stir until sauce begins to boil again. Once boiling transfer to a 9 x 13 rimmed sheet pan. Nestle the meatballs evenly into the sauce and cover with foil.
  5. Transfer to pre-heated oven and bake for 1 hour.
  6. Meanwhile, make the garlic yogurt sauce. In a bowl combine all the ingredients and mix well.
  7. Set aside.
  8. Once the hour is up, turn the oven to 400 °, remove the foil and crumble the feta all over the pan and continue to bake for another 15 minutes.
  9. When the 15 minutes is done remove the sheet pan from the oven and scatter parsley and almonds evenly and serve with warm pita and yogurt garlic sauce.


Chicken Curry


  • 2 lbs skin on, bone in chicken thighs
  • 1/2 lb fingerling potatoes, halved
  • 1/2 head cauliflower, cut into florets
  • 1 tbsp your favourite curry powder
  • 1 tsp turmeric
  • 1 can full fat coconut milk
  • 1/2 pound of green beans
  • 1 cup frozen peas
  • Picked cilantro
  • Yogurt, mango chutney and naan bread

For the marinade

  • 2 tbsp olive oil
  • Salt and pepper
  • 2 yellow onions, sliced
  • 2 tbsp ginger, grated
  • 2 cloves of garlic, grated
  • 1 lime, zested and juiced
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika


  1. Pre-heat oven to 350°.
  2. Mix all ingredients for the marinade in a large bowl and coat the chicken. Cover and marinate in the fridge for at least an hour or overnight.
  3. Once chicken is marinated, remove from bowl and place on a sheet pan. Toss the potatoes and cauliflower in the bowl that the chicken was marinating in. Add this to the sheet pan with the chicken. Place sheet pan in the oven and roast for 45 minutes.
  4. Combine the curry powder, turmeric and coconut milk, and once chicken has been in the oven for 45 minutes, pour coconut milk mixture all over the chicken. Nestle in green beans and peas and return to the oven for another 30 minutes
  5. Garnish with cilantro leaves and serve with yogurt, mango chutney and naan bread.



Sheet Pan Chilaquiles


  • 6 soft corn tortillas
  • 2 Tbsp vegetable oil
  • Salt and pepper
  • 1 tbsp chili powder
  • 6 tomatoes, cut in half
  • 1 red onion, quartered
  • 2 cloves of garlic
  • 2 jalapeños
  • 1 bunch cilantro, reserving some leaves for garnish
  • 1/2 cup sun-dried tomatoes
  • 1 jar roasted red peppers
  • 1 can (400 ml) black beans
  • Juice of 2 lime
  • 4 large eggs
  • 1/2 cup crumbled Queso fresco or feta cheese
  • 2 radishes, thinly sliced
  • Limes
  • Hot sauce for serving


  1. Pre-heat oven to 350°
  2. Slice corn tortillas into wedges and brush with oil. Sprinkle with salt, pepper and chilli powder. Spread the tortillas on a sheet pan. To another sheet pan, add tomatoes, onion and
  3. garlic. Pop both pans into the oven and after 15 minutes remove the tortillas and continue to roast the tomatoes, jalapenos, onions, and garlic for another 45 minutes.
  4. Once the tortillas have crisped up remove them from the oven and set aside. Take the tray with the roasted tomatoes, onions, jalapeño and garlic and pop them into a food processor.
  5. Add the cilantro, sun dried tomatoes, roasted peppers and half the black beans and pulse a few times. Add the juice of one lime and continue to pulse until you get a smooth salsa.
  6. Season with salt and pepper and stir in remaining black beans.
  7. Arrange half the crispy tortillas onto a sheet pan and pour over half the roasted tomato salsa.
  8. Mix gently to coat all the chips. Repeat. Nestle the eggs into the chips and top with the
  9. crumbled cheese. Bake for 15-18 minutes until the whites of the eggs are done the yolk is runny, and the cheese is nice and golden.
  10. Remove from oven and top with a squeeze of lime juice, sliced radishes and picked cilantro leaves.