Freezer-Friendly Sheet Pan Margherita Chicken

You'll Need:

  • 2 boneless skinless chicken breasts, diced

  • 2 cups red or gold potatoes, quartered

  • 1 cup cherry tomatoes, quartered

  • 2 cups asparagus, chopped

  • 1/4 cup crushed tomatoes

  • 1 tablespoon balsamic

  • Juice of 1 lemon

  • 3 garlic cloves, minced

  • 3 tablespoons olive oil

  • 1 tablespoon each: fresh rosemary, basil, oregano, chopped

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon pepper


Whisk:

Tomatoes, balsamic, lemon, garlic, olive oil, fresh herbs, salt and pepper


Mix:

Marinade over veggies and chicken


If freezing:

Blanch asparagus and potatoes. To do this, bring a large pot of water to boil. Toss potatoes in for about 4 minutes, then plunge them into a large bowl of ice water. Let them sit for about 8 minutes. Pat dry. Repeat this process for the asparagus, only having them in the boiling water for about 2 minutes. Pour everything into a freezer bag. Freeze! When ready to cook, simply remove from freezer about an hour before ready to cook (or overnight if you want to cook from completely thawed) and continue with instructions. If cooking from frozen add about 15 minutes to total cook time.


Pour:

Everything onto large sheet pan


Pop:

That into a 350F oven for 20-25 minutes, until chicken is cooked through


Enjoy!

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Ranch Style Beans