Italian Sheet Pan Supper
This is one of our favorite sheet pan meals. My kids ask for it often and I always oblige since it's so easy to throw together.It also can be made as a dump-and-go freezer meal though too, making it SUPER easy! Serves: 4-6 people
Ingredients
- 1.5 lb boneless skinless Chicken Thighs or Breasts, cut into bite-sized pieces
- 1 bunch Asparagus tough ends removed and chopped into 1-inch pieces
- 1 medium Onion sliced
- 8 oz Baby Bella or other white mushrooms sliced
- 1 cup Kalamata olives pitted and sliced
- 2 cloves Garlic minced
- 2 tbsp Avocado Oil
- 1 tsp Sea Salt
- 2 tsp Italian Seasoning
- 1 tsp dried Basil
Instructions
TO FREEZE:
- Put all of the ingredients into a gallon-sized freezer bag and massage a bit to mix.
- Label the bag and lay flat to freeze.
TO COOK:
- Thaw ingredients overnight in the fridge.
- Preheat the oven to 375 F. Pour the contents of the bag onto a parchment-lined sheet pan and bake for 30 minutes or until the chicken is done.