Simple Grocery List For One

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And you’re trying to feed just *one* glorious human being (that’s you!) without ending up with enough leftovers to feed a small army? Friend, I hear you. Let’s make something ridiculously easy, super delicious, and perfectly portioned. Minimal groceries, maximum flavor, zero stress. Consider this your cheat sheet to solo culinary bliss: a simple sheet pan dinner that’s basically a hug in a bowl.

Why This Recipe is Awesome

Because adulting is hard enough without having to measure out 17 different spices for a single meal. This gem is a **one-pan wonder**, meaning less dishes (Hallelujah!). It’s also pretty much **idiot-proof** – seriously, even I didn’t mess it up. Plus, it’s customizable, healthy-ish, and makes you look like you actually know what you’re doing. It’s the perfect answer to “what’s for dinner?” when you’re just cooking for your fabulous self. Win-win-win!

Ingredients You’ll Need

Here’s your super simple grocery list for one – just the essentials to get your taste buds dancing!

• Chicken Thigh or Breast: (1 piece, boneless, skinless) The star of our show! Thighs are generally more forgiving and juicy, IMO, but breasts totally work if you’re feeling lean.
• Baby Potatoes or Sweet Potato: (1-2 small) Because carbs are life, especially roasted. Cut into bite-sized pieces.
• Broccoli Florets or Asparagus: (a handful) Get your greens in! Whatever’s looking good at the store, or whatever sad bit is left in your fridge.
• Olive Oil: (1-2 tbsp) Your trusty lubricant for deliciousness and crispiness.
• Lemon: (1/2, or whole if you’re a zest fanatic) For that zesty kick that screams ‘I’m a fancy chef!’
• Dried Herbs: (e.g., Italian seasoning, oregano, thyme – 1 tsp total) Your secret flavor weapon. Don’t overthink it, whatever’s in your pantry works.
• Garlic Powder: (1/2 tsp) Because everything’s better with garlic. Duh.
• Salt & Black Pepper: (to taste) The non-negotiables. Don’t be shy, but don’t overdo it!

Step-by-Step Instructions

1. Preheat & Prep: Get that oven crankin’ to **400°F (200°C)**. Line a small baking sheet with parchment paper for easy cleanup. Trust me on this, future you will thank present you.
2. Chop ‘Em Up: Chop your potatoes into roughly 1-inch pieces. If using sweet potato, same deal. Toss them into a bowl with your chosen green veggie.
3. Season the Veggies: Drizzle about 1 tablespoon of olive oil over the veggies. Sprinkle with a pinch of salt, pepper, and half of your dried herbs. Toss ’em until they’re nicely coated and looking ready for their close-up.
4. Season the Chicken: Pat your chicken piece dry (this helps with browning, FYI). Drizzle with the remaining olive oil, the rest of your dried herbs, garlic powder, salt, and pepper. Squeeze a bit of lemon juice over it.
5. Sheet Pan Party: Arrange your seasoned veggies on one side of the baking sheet and your chicken on the other. Make sure nothing is too crowded; everyone needs their space to get crispy!
6. Bake It Up: Slide that sheet pan into your preheated oven. Bake for **20-25 minutes**, or until the chicken is cooked through (internal temp 165°F/74°C) and the veggies are tender and slightly caramelized. Give the veggies a little shake halfway through.
7. Serve & Devour: Once cooked, remove from oven. Squeeze a final bit of fresh lemon juice over everything for a burst of freshness. Serve immediately and bask in your culinary glory!

Common Mistakes to Avoid

• **Skipping the Parchment Paper:** Seriously, your future self will regret this. Scrubbing burnt bits off a pan is *not* a good time.
• **Overcrowding the Pan:** This is a biggie! If everything’s too close, it’ll steam instead of roast, and nobody wants soggy veggies. **Give ’em space!**
• **Forgetting to Pat the Chicken Dry:** Moisture is the enemy of good browning. Always pat that bird dry!
• **Under-Seasoning:** A bland meal is a sad meal. Don’t be shy with the salt, pepper, and herbs. Your taste buds will thank you.

Alternatives & Substitutions

No stress if you’re missing an ingredient or just want to shake things up. This recipe is super flexible!

• **Protein Swap:** Not feeling chicken? A salmon fillet, firm tofu (pressed and cubed), or even some sturdy sausages (cut up) would work beautifully here. Adjust cooking times as needed, of course.
• **Veggie Mix-Up:** Got bell peppers, zucchini, or cherry tomatoes hanging out? Throw ’em in! Just be mindful of their cooking times – softer veggies might need to go in later.
• **Herb Vibe Check:** No dried herbs? Fresh rosemary or thyme sprigs work wonders. Or go spicy with a pinch of red pepper flakes! **Be your own chef, embrace the chaos!**
• **Grain Power-Up:** Feeling extra hungry? Serve this over a small scoop of cooked quinoa or brown rice. Meal prep dream, right?

FAQ (Frequently Asked Questions)

• Can I really just use one sheet pan? Yep, that’s the magic! Less cleanup, more chill time. **It’s a beautiful thing.**
• What if I don’t have fresh lemon? No worries! A splash of apple cider vinegar or even a dash of lemon juice from a bottle will give you a little tang.
• How do I know the chicken is cooked through? The easiest way is with a meat thermometer (165°F / 74°C). If you don’t have one, cut into the thickest part; juices should run clear, and there should be no pink.
• Can I meal prep this for later? Totally! Cook it up, let it cool completely, then store it in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave or a toaster oven.
• Is this actually healthy? IMO, yes! It’s packed with protein, veggies, and good fats. Much better than a sad frozen dinner or takeout, right?
• What about leftovers? For one? Ha! If you’ve got them, see above for meal prepping. But honestly, this is usually so good, there aren’t any.

Final Thoughts

And there you have it, superstar! A simple, delicious, and perfectly portioned meal for one. You just whipped up something amazing with minimal fuss and a grocery list that didn’t require a second mortgage. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it! Seriously, pat yourself on the back. You’re basically a gourmet chef now. Go forth and feast!