Sheet Pan Chicken and Vegetables Freezer Meal
Ingredients:
Serves 12
6 tbsp olive oil
3/4 cup Balsamic Vinegar
3 tbsp Italian seasoning
3 tsp minced garlic
1 ½ tsp salt
¾ tsp black pepper·
3 sealable freezer bags, labeled with a sharpie – date and recipe name
3 cups grape tomatoes
6 zucchinis, coarsely chopped
3 cups fresh green beans, broccoli or sweet peppers
3 pounds skinless, boneless chicken breasts, cut into 1 pinch pieces
1/2 cup parmesan cheese, shredded
Directions:
Wash hands with warm water and soap.
Wash all vegetables in cold running water.
Divide 2 tbsp olive oil, ¼ cup balsamic vinegar, 1 tbsp Italian seasoning, 1 tsp garlic powder, ½ tsp salt and ¼ tsp black pepper into each freezer bag.
Add 1 cup tomatoes, 1/3 of chopped zucchini and 1 cup fresh green beans to each bag. Then add 1 pound of uncooked chicken to each bag.
Seal and zip each bag and shake to mix ingredients.
Remove as much air from freezer bag as possible, seal and put in freezer for up to 3 months.
When ready to cook, remove 1 bag from freezer and thaw in refrigerator.
Place thawed contents from bag evenly on cookie sheet lined with parchment paper and coated with cooking spray.
Bake in preheated oven at 425 degrees Fahrenheit for 40 minutes or until chicken has reached a temperature of 165 degrees fahrenheit..
*Modified from recipe by Julie Pacheco
Nutrition information: (1/12 of total recipe or ¼ of 1 bag of recipe): Calories -249, Carbohydrates- 12 g, Fiber- 3 g, Added sugars- 0, Fat- 12 g, Saturated fat - 3g, Protein - 24 g
