Greek Chicken Sheet Pan Meal with Olives, Eggplant and Feta

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy.

I’ve spoken to no less than 5 people in the last week who have never even heard of sheet pan meals. To which I whip out this incredibly easy chicken sheet pan dish, raise my arms to the heavens, and sing the praises of a dish that literally goes from cutting board to tabletop in like, 20 minutes. Tops.

All that to say if you’re not on the sheet pan meal train yet then choo-choo, mama. Because finding a simple chicken sheet pan meal – or any sheet pan meal, really- is gonna suddenly make your weeknight cooking so much easier.

SHEET PAN RECIPE IDEAS!

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The beauty of a sheet pan meal is threefold:

  • It has to be simple, or else it won’t cook right
  • The best sheet pan meals contain a veggie, a protein, and a sauce (that’s it!)
  • You have one pan to wash at the end of it all. And if you line your sheet pan with tin foil, you have no pans to wash at the end of it all.

Here’s me, after successfully cooking this Greek chicken sheet pan meal the other night, and discovering it only took 20 total minutes from start to finish:

It’s that easy.

Of course, you can’t just throw a bunch of ingredients on a sheet pan and hope for the best. There are a handful of rules that should be followed for maximum quality:

Use a heavy bottom sheet pan. That is- not a jelly roll pan, not a cookie sheet. A strong, durable, rimmed sheet pan. I got these Analon-brand pans in my wedding registry almost 10 years ago and they are still holding up like champs. In fact, they’ve gotten better with time.

Make sure your ingredients are all cut or prepared in a way that makes them cook in the same amount of time. 

Case in point: This Greek Chicken Sheet Pan Meal I’m highlighting in the recipe at the bottom of this post. I took one of those gargantuan chicken breasts and sliced it in half, so each piece was about the same size- this ensures even cooking.

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Then I paired the chicken with eggplant, a veggie that roasts well but not super quickly. By chopping the eggplant into ½” slices, it ensured they were the right size to roast to a perfect texture alongside the chicken. Bigger, or thinner, or smaller slices would have cooked differently. So until you’re comfortable with cooking times of various ingredients, make sure you find recipes from people you trust and follow their recommendations.

✅ While the pan’s in the oven, make a quick side. 

I like serving my sheet pan meals with something starchy on the side, like boiled potatoes, or cheesy grits. While the sheet pan is in the oven, I make the starch quickly on the stovetop.

Or I just, you know, don’t do any extra cooking and use the time to chillax with my family and start unwinding at the end of a long ass day. You totally have permission to do that as well, mama.

✅ Line it up.

We had a big discussion in my Busy Mamas Cooking Facebook group the other day regarding reusable silicone sheet pan liners: are they worth it? While I personally don’t own any, I think they’re pretty cool to have and they definitely are cheaper than buying tin foil all the time. Regardless of whether you use reusable liners or tin foil, line your sheet pan for super easy cleanup.


This Greek Chicken Sheet Pan is one of the recipes I’ll be making as part of my Sheet Pan Meal Class!

If you’re NYC-based, I’d love for you to join! They’re family classes, part of a series I’m doing with Kim Calichio of The Connected Chef, and the next class is May 20th, 2018. Drop in rates are available for the remainder of the series. You can click here for more info or to sign up!

4.8 from 5 votes
Greek Chicken Sheet Pan Dinner
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 pound boneless skinless chicken (thighs or breast)
  • 3 tablespoon olive oil
  • 1 cup pitted black or green olives
  • 1 large eggplant ends trimmed and cut into big dice
  • 1 cup crumbled feta
Instructions
  1. Heat the oven to 450*F.
  2. Line a large rimmed baking sheet with tin foil.
  3. In a small bowl, add the paprika, garlic powder, oregano, salt, and pepper and mix with a fork to combine.
  4. Rub the chicken thighs with olive oil, then place on the sheet pan, leaving an inch or so of space between each thigh. Sprinkle evenly with the spice mix, and rub the spice mix evenly into the thighs.
  5. Scatter the eggplant and olives around the chicken, and use tongs to toss and combine. Spread all ingredients in the pan in one even layer.
  6. Place the pan(s) in the oven and roast, 12-15 minutes, until eggplant has browned and the chicken is cooked completely through (juices from the chicken will run clear when sliced with a sharp knife)
  7. Sprinkle the entire pan with the crumbled feta, transfer to a serving platter, and serve.

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Weeknight Kimchi Fried Rice with Leftover Vegetables

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy. This post is sponsored by VeeTee Rice. 

Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.

The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!

 

And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.

I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.

Koreans add kimchi to tons of different dishes, and it’s so good for you. If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.

Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!

However, if it’s not something that’s found in your neck of the woods and you’d like to try it, I’ve used this recipe from The Kitchn to make my own before, and it’s crazy simple. You can purchase gochugaru, a Korean style of chili flakes, on Amazon.

If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!

Remember the secret I just told you, about how the perfect fried rice, kimchi fried rice or otherwise, starts with slightly old and dried out rice?

It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.

 

 

In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.

I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.

I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.

5 from 4 votes
I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.
Weeknight Kimchi Fried Rice
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 small onion diced (about 1 cup diced)
  • 2 carrots peeled and diced
  • 1 package VeeTee Heat and Eat Long Grain Rice 10 ounces
  • 1/2 cup chopped prepared kimchi
  • 2 cloves garlic minced
  • 1 teaspoon ginger powder
  • 1/3 cup green peas
  • 1 cup roasted broccoli see note if using fresh
Instructions
  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
  4. Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
  5. Remove from heat and serve,
Recipe Notes

if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.

Ground Chicken Burger with Olives and Black Pepper Mayo

I love these ground chicken burgers as an easy low-carb burger alternative! I wasn't so sure about the green olives she adds to the burger mix but they added a lot of extra moisture and flavor, so don't skip them. The black pepper mayo was a good condiment!
This post contains affiliate links, which means I’ll receive a small commission if you click a link and make a purchase. You can read my disclosures and disclaimers here

A ground chicken burger that’s mixed with green olives and topped with melty swiss? Heck yes.

Ok, let’s get a little weirder up in here with our chicken burger: top that baby with black pepper mayo.

Say what!?

I KNOW. It’s a little offbeat but it so works.

The green olives add briny moisture to the ground chicken burger mix, and the melty cheese holds it together, and the black pepper mayo on top is just the kick you need to kill it at making easy dinner on the grill on a weeknight.

The thing with ground chicken burgers is that they often come out a little dry. There’s not nearly enough fat in the mix to keep things nice and moist, the way a great burger should be.

So adding chopped green olives to the mix is a slightly different, totally tasty way to change things up and at the same time make that burger patty the best it can be.

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The idea behind this ground chicken burger with green olives came to me at a diner in Northern Michigan last fall.

I was visiting my parents in my hometown and we grabbed a bite to eat at a local restaurant. I ordered the chicken burger toped with sliced green olives and swiss, and it was… underwhelming.

It’s a common sandwich in the Midwest: grilled chicken breast topped with sliced green olives, topped with melted swiss cheese. It’s served in a bun like a hamburger would be, but most of the time that’s where the similarities end.

What if, I wondered, slathering on more mayo to cover up the dryness of my chicken sandwich, you could make a better chicken burger by blending the green olives into a ground chicken mix?

Drumroll….. it works! So well. Those olives up the moisture and the flavor. The melted swiss gives it more of a “burger” feel. And that black pepper mayo is just because I’m obsessed with the stuff and it goes well with everything.

Things to remember when making these ground chicken burgers:

For the green olives: 

  • Start with pitted green olives to save yourself the hassle
  • If you don’t feel like chopping them by hand, toss them in the food processor and pulse until they’re roughly diced
  • Don’t feel the need to go with fancy green olives here; plain ole’ martini olives will work great

For the black pepper mayo: 

When you’re grilling: 

  • Make sure to oil up the grill pan or grates before you add the patties. Despite the olives adding moisture, chicken burgers still don’t have a ton of fat in them. That means they lack grease, which means they have a tendency to stick to the grill. Adding oil will help when you flip halfway through.

Other than that, I love these easy ground chicken burgers as a changeup from the usual. It’s a healthier version of my beloved hamburger, and the extra additions make it better than most. Enjoy!

5 from 4 votes
Ground Chicken Burger with Olives and Black Pepper Mayo
Author: Ruthy Kirwan
Ingredients
  • 2 pounds ground chicken
  • 1/2 cup chopped green olives
  • 1 teaspoon ground mustard
  • spray canola oil
  • 4-6 slices swiss cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon freshly ground black pepper
  • Burger buns for serving
Instructions
For the burgers:
  1. Heat a barbecue grill or cast-iron grill pan over medium-high heat.
  2. While the grill is heating, combine the ground chicken, green olives, and ground mustard in a large bowl. Stir to combine thoroughly.
  3. Form the chicken mixture into patties.
  4. Spray the grill with oil, then place the patties on the grill, leaving an inch or so of room between each.
  5. Grill 3-4 minutes, then flip. Top each patty with a slice of swiss cheese.
  6. While the second side is grilling, mix together the mayonnaise and black pepper in a small bowl.
  7. After the chicken patties have cooked all the way through, remove from the grill and place each on a bun. Top each patty with a dollop of black pepper mayo and serve.

How to Make Overnight Oats for Breakfast so You Can Actually Get Out the Door on Time

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.
I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

I SO needed this primer on how to make overnight oats! She goes through just how to do it, what kinds of oats you should or shouldn't use, how much milk or liquid, and how to make overnight oats in a jar. Then she includes 5 variation recipes to try at home. These are so helpful for quick breakfasts when I need to get out the door but still have a healthy breakfast that's a quick breakfast recipe, too. Very tasty and helpful post.

Today, my busy lovelies, I’m going to teach you how to make overnight oats for breakfast so you can actually get up, get out, and not be running late on an empty stomach for once.

You’ve probably heard some fuss about overnight oats and how they can save you time, money, and extra calories in the mornings. It’s true! Overnight oats are a fab option for busy people breakfasts since they are literally made while you sleep.

Overnight oats can save you a ridiculous amount of time in the mornings, and as a bonus, they are super customizable, easy to make, and a great make-ahead prep recipe!

Here’s why learning how to make overnight oats can save you morning time hassles.

I’ve long struggled with eating breakfast; I’m rarely hungry in the morning and would prefer just coffee.

But I know breakfast is important, and if I don’t eat it, I usually wind up a hangry, shouty mommy by like 9am.

Not good.

I kept hearing how amazing overnight oats were, but I was hesitant to try it out since, like, cold oatmeal? Um, no.

But my son loves oatmeal and I was sick of making it from scratch in the mornings, so I gave an overnight oats recipe a whirl.

They’re more filling than a bowl of cereal or a slice of toast, and I can create individual options for my kids based on their tastes. PBJ for one, brown sugar and walnuts for the other, fruit-topped for me.

Or we could all eat the same flavor instead. No one will die from the lack of variety. But that’s not nearly as Pinterest-y, now, is it? 😉

These little overnight oats in a jar are also a fab grab-and-go breakfast item. Kinda like this Overnight Chia Pudding, you can whip up a batch during a weekend Power Hour prep sesh and line them up in your fridge for the week.

Since they do all their ‘cooking’ while you sleep, it’s the ultimate in easy prep!

Does it matter which oats you use?

In a word, no.

Personally, I prefer steel-cut oats to rolled oats, since I like the chewy, hearty texture.

But rolled oats are the standard style of oats most “experts” (ahem, other foodies) recommend when teaching how to make overnight oats, so that’s the more “traditional” choice.

1-minute or quick oats are generally not recommended since they get super soggy overnight.

How do you store overnight oats?

I prefer to mix up overnight oats plain, with no seasoning other than some salt, and pop the mixture into small, 1-cup Pyrex glass containers since they will stack easier to stack in the fridge. But mason jars are a great place to store overnight oats as well, also.

And, of course, mason jars are way more Instagram-worthy. These are the important details, after all.

Here’s an easy formula to remember how to make overnight oats: 1 Part Oats + 1 Part Liquid + Sit Overnight, then add toppings. 

  • Take one part steel cut oats (which are better for overnight oats since they’re ‘sturdier’ than quick oats)
  • Combine with equal parts liquid (milk, water, even bone broth if you like your oats savory)
  • Shake
  • Sit, overnight if possible
  • Add toppings (nuts, peanut butter, coconut flakes, etc)
  • Enjoy!

Here are 5 easy variations on overnight oats:

 

5 from 7 votes
Overnight Oats
Prep Time
5 mins
 
Some people like to add the flavorings and toppings beforehand, but I find a lot of toppings don't hold up well to overnight soaking and can get a little soggy. Experiment and find what you like best!
Servings: 2
Author: Ruthy Kirwan
Ingredients
  • 1 cup oats (see note)
  • 2 cup milk (see note)
  • 1 pinch salt (about 1/4 teaspoon)
Instructions
  1. Combine oats, milk, and salt in a jar or container with a tight-fitting lid, seal, and shake to mix thoroughly.
  2. Refrigerate at least 4 hours or overnight.
  3. Top as desired and enjoy!
Recipe Notes

A note on oat types: Steel cut oats will give you a 'chewier' and heartier texture (they're my favorite!) Rolled oats are the standard style used in most overnight oats recipes and bring a more traditionally soft oatmeal texture Quick or 1-minute oats tend to get too soggy when left overnight; these are best used when you want "overnight" oats but forgot to make them the night before 🙂

A note on milk types: Feel free to use any kind of milk here, be it plant-based or animal based. You can also sub in water or even bone broth if you're going for a savory flavor!

3 Genius Ways to Uplevel Homemade Chicken Tenders

Upleveled Homemade Chicken Tenders

Homemade chicken tenders are like the holy grail of kid food, aren’t they?

Unless a kid is hard-core against meat, I’ve yet to meet a child (or any meat-eater, really) who doesn’t love a good homemade chicken tender.

The problem, though? Homemade chicken tenders can be dry, tasteless, and the bottoms get all gummy.

GROSS.

I mean, my kids would still eat it. With enough ketchup, they’ll eat anything, actually.

Lucky for you, I’ve made approximately 9 billion chicken tenders in my life.

And along the way, I’ve figured out a handful of sneaky hacks and tricks that will seriously uplevel a plain old chicken tender.

Are you ready to hear what they are?

I outlined them in this video I made with my kids on Facebook Live in my private Facebook group, Busy Mamas Cooking In Tiny Kitchens (I’d love for you to join the community, btw!)

Oh, and you’ve been warned: this video is REAL LIFE, DUDES. My son was teething and crabby and clingy. He wouldn’t let me put him down so I had to cook without the use of both hands. My daughter dumped like, 18 tons of Parmesan cheese into the breading mix (whoops). My son dropped chicken tender on my shirt and then ate it anyway (and I had to go change).

This is life when you’re cooking with kids in the kitchen, and I’m sure many of you can relate! Plus, my kitchen’s not the tidiest, there are toys littering the background, and the linoleum on my rental apartment floor is truly hideous.

Whatever.

We got dinner made, and that’s the important part!

And here’s the recipe! I don’t usually use a recipe when I make tenders – it’s more of a general thing.

1/2 pound of chicken + 1/2 cup white flour + 1 egg, whisked + 2 tablespoons mustard + 1 cup panko breadcrumbs + 1/2 cup parmesan.

Mix the egg and mustard together in a large bowl. Mix the panko and parmesan together in another large bowl. Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.

Fry until golden brown and crispy, and drain on a paper-towel lined plate

or

Bake in a 400*F preheated oven, on top of a cookie rack lining a sheet pan. This helps (facilitate airflow above and below the tenders)

 

YUM! Do your kids loovvveee chicken tenders as much as mine do!?

Easiest Dinner Hack Ever – Naan Pizza Freezer ‘Kit’

This dinner hack has seriously been saving my life this week, since it has been so crazy around here! She's right about the naan pizzas tasting exactly like regular pizza dough, so no using raw or frzoen dough! And I love the tip she includes for how to make a freezer pack diy meal kit thing. Good idea!

Naan Pizza is the easiest dinner ‘hack’ you’ll ever use; baked naan makes a chewy crust without having to use raw dough, you can use whatever leftovers you have on hand, and as a bonus, naan pizza works great in a DIY Freezer Meal ‘Kit’!

I first wrote about naan pizzas on this site over a year ago, when the site was brand new, my photography was horrific, and I was still finding my feet in this space.

But now, a year later, I feel the need to touch on this incredibly simple dinner. Nann pizza are still my favorite last-minute, shit-has-hit-the-fan, crap-whats-for-dinner go-to standard.

Know why? It’s not just because this is an incredibly tasty dish (it is). Or its propensity for using up leftovers (something I love doing).

It’s because naan pizza makes the best DIY Freezer Meal Kits!

What’s a DIY Freezer Meal Kit? I like to describe this little timesaving approach to freezer cooking as ‘Make Ahead Meals Meets Blue Apron.”

How a DIY Freezer Meal Kit Works.

The beauty of a meal kit, such as Blue Apron, Hello Fresh, or Sun Basket, is that they send you a box of prepared ingredients along with a clear-cut, easy-to-follow set of recipes. They take any sort of guesswork out of your dinnertime cooking, which can be a huge relief for busy people.

The popularity of meal kits lies in three things:

  • It solves ‘decision fatigue’ about what to make for dinner.
  • It brings new, fresh recipes to your family table.
  • The whole thing is packaged in a way that your ‘mise en place’ is more or less done for you already.  

But a make your own Freezer Meal Kit is better than a mail order option – because YOU choose the dish!

You control the budget, and you control what you make and when.

Not every recipe makes a perfect DIY freezer meal kit, but many do.

Naan pizza is one such recipe.

See, the beauty of a naan pizza lies in its simplicity.

I mean, that’ss what’s so great about pizza itself, right? It’s customizable and versitle, can be eaten hot or cold, and everyone loves it.

Naan pizzas take what’s great about regular pizza… and makes it even easier.

You literally couldn’t get pizza any easier unless you called for takeout.

Here’s the big, scary ingredients list:

naan bread

pizza sauce 

cheese 

topping 

THAT’S IT.

Naan Pizzas are a great recipe to get kids helping in the kitchen.

In fact, I made naan pizzas with my 2 kids in a Facebook Live earlier this week in my Facebook group, Busy Mamas Cooking.

I put the dish together with my two kids hanging off of me in my tiny little galley kitchen, and the results were sometimes funny (my son ate practically a whole naan bread while I faced the camera from the other direction, for starters. And my normally ‘shy’ daughter acted like she was on Star Search and this was her chance at a big break. But other than that, it went off without a hitch).

I edited the Live broadcast down for this post, but you can see the highlight reel right up above- where I put the pizzas together for a freezer kit:

DIY Freezer Meal Kits are so easy, you’d feel crazy for not thinking about them before! But yep- put everything that you need for one dish in a big plastic bag, and puot that plastuic bag in the freezer. When you want to make the dish, pul it, thaw it, and cook it. Easy peasy lemon squeezy.

Naan pizza works wel here because it can all fit inside a platic bag and the components freeze fanulously. And then once thawed, you have dinner on the table in like, 10 minutes.

I mean, what can be better than that!?

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Here’s a list of my favorite naan pizza toppings: 

Spanish chorizo and manchego cheese

Fried egg, sausage, bacon, and cheddar cheese

Ricotta cheese, honey, and almond slivers

Monterey jack cheese, salsa, and pulled pork

The possibilities are literally endless! 

How about YOU!? Have you tried naan pizza? What about a freezer meal kit? I want to hear about it!