Italian Sheet Pan Supper
Servings: 4 people
This is a super easy weeknight dinner packed with tons of flavor yet only 10 ingredients! Also easily make a 2nd batch to throw in the freezer for later - with hardly any more effort! Paleo, Whole30, and AIP friendly
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
- Preheat the oven to 375 F.
- Slice, dice, and mince the ingredients as indicated and then place them on a sheet pan.
- Bake for 30 minutes or until the chicken is done.
TO FREEZE:
- Put all of the ingredients into a gallon-sized freezer bag or other freezer-safe container and massage a bit to mix.
- Label the bag and lay flat to freeze.
- When you're ready to eat the meal, thaw the bag 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.
Notes
If you're on AIP, make sure your Italian Seasoning doesn't have fennel seed in it.
Nutrition
Calories: 365kcalCarbohydrates: 12gProtein: 38gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 162mgSodium: 1267mgPotassium: 978mgFiber: 5gSugar: 4gVitamin A: 1044IUVitamin C: 9mgCalcium: 101mgIron: 5mg
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