Cheap, Easy Freezer Meals // Julia Pacheco
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Italian Chicken and Vegetables
Ingredients
- 3 lbs chicken breast
- salt and pepper to taste
- 6 tbsp olive oil
- 0.5 cup balsamic vinegar
- 2 tsp garlic powder
- 4 tsp Italian seasoning
- 3 cups cherry tomatoes
- 4 medium zucchini cut into half moons
- 5 cups green beans trimmed
- 0.5 cup parmesan cheese finely grated
- 3 lbs chicken breast
- salt and pepper to taste
- 6 tbsp olive oil
- 0.5 cup balsamic vinegar
- 2 tsp garlic powder
- 4 tsp Italian seasoning
- 3 cups cherry tomatoes
- 4 medium zucchini cut into half moons
- 5 cups green beans trimmed
- 0.5 cup parmesan cheese finely grated
Instructions
- Slice each chicken breast in half horizontally to make the chicken thin. This will help make your chicken extra tender and help it cook more quickly.
- Season the chicken with salt and pepper and place it into a large gallon-size plastic bag.
- To a small bowl add the olive oil, balsamic vinegar, garlic powder, and Italian seasoning and whisk well. Pour half of this mixture into the bag with the chicken and place in the refrigerator to marinate for at least one hour.
- Preheat the oven to 425℉.
- Place all of the vegetables into a large bowl with the remaining marinade and stir to coat the vegetables well.
- Spray a rimmed baking sheet with nonstick spray and arrange the marinated chicken and vegetables evenly across the sheet pan. Bake for 25 to 30 minutes or until the chicken is completely cooked through. Sprinkle the parmesan cheese over everything. Enjoy!
Thank You! https://www.juliapacheco.com/italian-chicken-and-vegetables/
- Slice each chicken breast in half horizontally to make the chicken thin. This will help make your chicken extra tender and help it cook more quickly.
- Season the chicken with salt and pepper and place it into a large gallon-size plastic bag.
- To a small bowl add the olive oil, balsamic vinegar, garlic powder, and Italian seasoning and whisk well. Pour half of this mixture into the bag with the chicken and place in the refrigerator to marinate for at least one hour.
- Preheat the oven to 425℉.
- Place all of the vegetables into a large bowl with the remaining marinade and stir to coat the vegetables well.
- Spray a rimmed baking sheet with nonstick spray and arrange the marinated chicken and vegetables evenly across the sheet pan. Bake for 25 to 30 minutes or until the chicken is completely cooked through. Sprinkle the parmesan cheese over everything. Enjoy!
Thank You! https://www.juliapacheco.com/italian-chicken-and-vegetables/
Ingredients
- 3 lbs chicken breast
- salt and pepper to taste
- 6 tbsp olive oil
- 0.5 cup balsamic vinegar
- 2 tsp garlic powder
- 4 tsp Italian seasoning
- 3 cups cherry tomatoes
- 4 medium zucchini cut into half moons
- 5 cups green beans trimmed
- 0.5 cup parmesan cheese finely grated
- 3 lbs chicken breast
- salt and pepper to taste
- 6 tbsp olive oil
- 0.5 cup balsamic vinegar
- 2 tsp garlic powder
- 4 tsp Italian seasoning
- 3 cups cherry tomatoes
- 4 medium zucchini cut into half moons
- 5 cups green beans trimmed
- 0.5 cup parmesan cheese finely grated
Instructions
- Slice each chicken breast in half horizontally to make the chicken thin. This will help make your chicken extra tender and help it cook more quickly.
- Season the chicken with salt and pepper and place it into a large gallon-size plastic bag.
- To a small bowl add the olive oil, balsamic vinegar, garlic powder, and Italian seasoning and whisk well. Pour half of this mixture into the bag with the chicken and place in the refrigerator to marinate for at least one hour.
- Preheat the oven to 425℉.
- Place all of the vegetables into a large bowl with the remaining marinade and stir to coat the vegetables well.
- Spray a rimmed baking sheet with nonstick spray and arrange the marinated chicken and vegetables evenly across the sheet pan. Bake for 25 to 30 minutes or until the chicken is completely cooked through. Sprinkle the parmesan cheese over everything. Enjoy!
Thank You! https://www.juliapacheco.com/italian-chicken-and-vegetables/
- Slice each chicken breast in half horizontally to make the chicken thin. This will help make your chicken extra tender and help it cook more quickly.
- Season the chicken with salt and pepper and place it into a large gallon-size plastic bag.
- To a small bowl add the olive oil, balsamic vinegar, garlic powder, and Italian seasoning and whisk well. Pour half of this mixture into the bag with the chicken and place in the refrigerator to marinate for at least one hour.
- Preheat the oven to 425℉.
- Place all of the vegetables into a large bowl with the remaining marinade and stir to coat the vegetables well.
- Spray a rimmed baking sheet with nonstick spray and arrange the marinated chicken and vegetables evenly across the sheet pan. Bake for 25 to 30 minutes or until the chicken is completely cooked through. Sprinkle the parmesan cheese over everything. Enjoy!
Thank You! https://www.juliapacheco.com/italian-chicken-and-vegetables/
Sheet Pan Pesto Chicken
Ingredients
- 2 lb chicken breasts
- 3 lb red potatoes quartered
- 2 lb green beans
- 2 cup cherry tomatoes
- 4 tbsp olive oil
- 1 cup basil pesto
- 1 tsp salt
- 0.5 tsp pepper
- mozzarella slices optional
Instructions
- Preheat oven to 400 degrees F.
- Spray a sheet pan with non-stick spray.
- Slice the chicken in half horizontally. Place the chicken with the rest of the ingredients into a large bowl and stir to coat. Place on the sheet pan and spread it out evenly.
- Bake for 25 minutes or until the chicken is cooked and the potatoes are fork tender. If using mozzarella slices add on top of the chicken for the last 5 minutes of baking. Enjoy!
Nutrition
Calories: 472kcal | Carbohydrates: 39g | Protein: 31g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 754mg | Potassium: 1516mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1636IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 3mg
Thank You! https://www.juliapacheco.com/sheet-pan-pesto-chicken/
Ingredients
- 2 lb chicken tenderloins (or chicken breast)
- 30 oz can black beans drained and rinsed
- 3 Tbsp taco seasoning
- 30 oz can diced tomatoes with green chilis
- 2 cup frozen corn
- Cooked rice for serving and toppings
Instructions
- Add everything into a slow cooker and stir. Cook on low for 6-7 hours or until the chicken has cooked through.
- Shred the chicken, then serve over cooked rice and top with your favorite toppings.
Nutrition
Calories: 286kcal | Carbohydrates: 32g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 628mg | Potassium: 1068mg | Fiber: 10g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 18mg |
Chicken Parmesan Casserole
Ingredients
- 24 oz bow tie pasta
- 6 cups water or chicken broth
- 6 cups marinara sauce
- 2 lb chicken breast bite-sized
- 2 tsp salt
- 1 tsp pepper
- 4 tsp Italian seasoning
- 0.67 cup Parmesan cheese
- 2 cup mozzarella cheese
- 2 cup panko breadcrumbs
Instructions
- Preheat oven to 400℉.
- Mix pasta, broth, marinara, chicken, and seasonings in baking dish.
- Cover and bake 40 minutes.
- Stir, top with cheeses and breadcrumbs.
- Bake uncovered 15 minutes until golden.
Nutrition
Calories: 668kcal | Carbohydrates: 86g | Protein: 49g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 2008mg | Potassium: 1229mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1102IU | Vitamin C: 14mg | Calcium: 334mg | Iron: 5mg
Thank You! https://www.juliapacheco.com/chicken-parmesan-casserole/
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