ITALIAN SHEET PAN SUPPER | Paleo, Whole30, AIP easy weeknight recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for roasting.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil can provide flavor at a lower cost.

Preheat the oven to 375°F (190°C).

Cut the tough bottoms off of a bunch of asparagus and chop into one-inch pieces.

Spread the asparagus pieces on a baking sheet lined with parchment paper.

If making an additional meal to freeze, cut another bunch of asparagus and place into a gallon size Ziploc bag.

Slice one medium-sized yellow onion (or two if making two meals) and add to the pan and bag.

Add 8 ounces of sliced mushrooms to both the pan and the bag.

Dice 1.5 pounds of boneless skinless chicken thighs into approximately one-inch pieces and add to the sheet pan and bag.

Peel and dice 4 cloves of garlic, dividing them between the sheet pan and the bag.

If using olives, drain them and add to the sheet pan and bag, or omit if desired.

Pour approximately 2 tablespoons of avocado or olive oil onto the pan and into the bag without measuring.

Add 1 teaspoon of sea salt to each dish and 2 teaspoons of Italian seasoning to each dish.

Add 1 teaspoon of dried basil to each dish.

Toss everything on the sheet pan to coat evenly with oil and seasonings.

For the bag, remove most of the air and massage the bag to distribute the ingredients.

Lay the bag flat, force out the remaining air, and seal it.

Put the sheet pan into the oven and set the timer for 30 minutes.

Label the freezer bag for future use, indicating what it is and how to cook it later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens