Sheet Pan Chicken 3 Ways

For the chicken

3 large boneless, skinless

chicken breasts (about 2 1⁄2 pounds total), trimmed

of visible fat and cut into 1-inch pieces 2 tablespoons extra-virgin

olive oil

1⁄2 teaspoon fine sea salt or

table salt

1 teaspoon finely ground

black pepper

Seasoning mixes (below)

For the spicy barbecue mix

1 tablespoon chili powder

1 1⁄2 teaspoons smoked

paprika

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

1⁄8 teaspoon cayenne pepper,

or more to taste

For the maple-sesame mix

2 tablespoons white or black

sesame seeds 1 tablespoon maple syrup 1 teaspoon garlic powder 1 teaspoon ground ginger

For the lemon-rosemary mix Finely grated zest and juice

of 1 lemon

2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried

Instructions: Position a rack in the middle of the oven and preheat to 350 degrees. Line a large, rimmed baking sheet with an extra-long piece of foil, with a few inches of overhang on both short sides.

Place the chicken on the foil-lined baking sheet, drizzle with the olive oil and lightly season with salt and pepper. Using your hands, toss the chicken to ensure it is wellcoated.

Divide the chicken into three equal portions. Pinch the foil to form two walls in the foil, creating three separate cooking areas.

Gather three small bowls for each of the seasoning mixes. In one, stir together the chili powder, smoked paprika, garlic powder, onion powder and cayenne until combined. In another, stir together the sesame seeds, maple syrup, garlic powder and ground ginger until combined into a thick paste. In the third, stir together the lemon zest, juice and rosemary until combined.

Season each section of chicken with a different seasoning mix. Toss and rub the mixture into the chicken pieces; make sure the pieces are in a single layer. Bake for about 20 minutes, or until cooked through with an internal temperature of 165 degrees.

Notes: Sprinkle on your favorite seasonings or try those O’Neil suggests below. Substitute boneless, skinless chicken thigh meat or bone-in chicken, if you like.

A few serving ideas: Serve the lemon rosemary chicken with warmed pita and a green salad; put the maple sesame chicken on soba noodles and top with peanuts, scallions and sriracha; and fold the barbecue chicken into corn tortillas with salsa, avocado and cheese. Any of these flavors would be great turned into chicken salad or a tartine, as well.

Makes 3 servings

Adapted from “The Fit Foodie Meal Prep Plan” (Simon and Schuster, 2020) by Sally O’Neil.