A white plate topped with vegetables on top of a wooden table.

Easy One-Pan Dinners for Fall

Anti-inflammatory Mediterranean-style recipes we love.

We are thrilled to turn on our ovens this week. Dinners have been refreshingly roasted. Flavors are rich, savory and a little heartier than what we’ve been eating for the last several months. And we’re still able to incorporate our favorite Mediterranean ingredients.

All of the recipes below are one-pan meals. Easy to throw together, easy to clean up and SO worth the effort. They’re perfect for weekdays. Pick a couple and give them a try. Let us know what you think!

Chicken Ratatouille
Modified from Ellie Krieger I Serves 4 I Calories 410, Carbs 19g, Fat 21g, Protein 37gs

1 medium eggplant, trimmed, peeled, cut into ½ inch pieces
1 tsp salt
1 ½ pounds boneless skinless chicken thighs or breasts
Vegetarians: Sub 1 can of garbanzo beans
½ tsp pepper
¼ cup olive oil (3 tbsp for veggies, 1 tbsp for chicken)
1 medium onion, diced
2 medium zucchinis, cut into ½ inch dice
6 Roma tomatoes, chopped
3 garlic cloves, minced
1 tsp each: dried thyme, rosemary, oregano, paprika
¼ cup chopped fresh parsley and fresh basil

Preheat oven to 375. Prep eggplant and put in sink in a strainer. Top with ¼ tsp salt and let it sit for 30 minutes while you prep the rest of the veggies. Then, pat eggplant dry using a paper towel and add to the baking sheet. Place rest of the chopped veggies on the baking sheet. Toss the veggies with the oil, salt, and pepper. Rub the chicken with oil and spices. Place chicken on the baking sheet. Chicken should be done in about 30 min (flip at 20 min. and roast 10 more). Let the veggies cook until they are wilted and soft, 10-15minutes. Serve as a bed of veggies with chicken on top.

Pesto Turkey Meatballs
Modified from Danielle Walker | Makes 36 meatballs! | Serves 5-6

For the Pesto (no dairy version):
1/3 cup toasted walnuts
2 cups chopped basil leaves
2 garlic cloves
1 tbsp lemon juice
½ tsp salt
1/3 cup olive oil

For the Meatballs:
2 pounds ground turkey (or chicken)
½ tsp salt
4 tbsp olive oil
2 tsp red pepper flakes
2 tbsp parsley, chopped
2 tbsp basil, chopped
¼ cup gf breadcrumbs
2 eggs

Preheat oven to 350. Prep cooking sheet with parchment paper. Make the pesto: Place all ingredients in a food processor and blend until smooth (or buy, in a pinch). Mix the ground meat, pesto and the rest of the meatball ingredients. Make balls and bake for 25-30 minutes until the meat is cooked through. Serve with spaghetti squash, zoodles or a simple green salad.

Chipotle Lime Shrimp
From Michelle Smith | Serves 4

¾ cup extra virgin olive oil
½ cup cilantro, chopped
4 garlic cloves, minced
¼ cup lime juice (3 limes)
1 tbsp ground chipotle chili powder
1 tsp salt
1 pound large, raw shrimp, peeled and deveined
Sub 1 tub of tofu for vegetarians

Combine all ingredients into a bowl and mix. Marinate for an hour. Place shrimp onto an oiled baking sheet and broil for 3-5 minutes until shrimp are no longer translucent. Serve with onion and pepper quick sauté and or cauli rice. Top with cilantro and guacamole.

Baked White Fish with Lemon, Potato, Olives & Basil
Recipe from Sitka Salmon Shares | Serves 4

1 pound small red new potatoes, halved or quartered if large
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
Salt and freshly ground pepper to taste
1 teaspoon lemon zest
1 tablespoon lemon juice
1 small garlic clove, minced
4 portions wild caught cod or other white fish
6 to 8 pitted Kalamata olives, halved lengthwise
2 1/2 ounces baby spinach
1 tablespoon fresh basil, chopped

Preheat the oven to 450. Place a baking sheet in the oven while it preheats. In a bowl, toss the potatoes with 1 1/2 tablespoons oil, oregano and pinch of salt and pepper. Spread on the hot baking sheet and roast until tender and lightly browned, 15 to 20 minutes. Next, make the dressing: Combine the lemon zest and juice, garlic and 2 tablespoons oil. Season with salt and pepper. Remove the pan with the potatoes from the oven and switch the oven to broil. Season the fish with salt and pepper and drizzle lightly with oil. Move some of the potatoes to make space and add the fish and olives to the baking sheet. Broil until fish flakes easily around the edges, 3 to 5 minutes depending on the thickness. Set fish aside and add the spinach to the potatoes, toss with half of the dressing, and broil just until wilted, about 30 seconds. Serve alongside the fish and drizzle with remaining dressing. Sprinkle with basil for serving.

For more recipes and fall nutrition inspiration, visit our blog at healthynestnutrition.com/blog.