Make-Ahead Freezer-To-Oven Chicken Packets Recipe

Name: Make-Ahead Freezer-To-Oven Chicken Packets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1/4 cup drained marinated sun-dried tomatoes, roughly chopped; 1/4 cup drained pickled onions, roughly chopped; 1/4 cup pitted green olives, halved; 1/4 cup roasted red pepper strips; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 16 grape tomatoes, halved; 1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons; 1 medium shallot, cut in half, then sliced into thin half- moons; 3 tablespoons olive oil; 2 tablespoons dry white wine, vermouth, or chicken broth; 4 (3-inch) fresh rosemary sprigs; 4 (3-inch) multi-branched fresh thyme sprigs; 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1 medium red bell pepper, stemmed, cored, and cut into thin strips; 4 ounces fresh green beans, trimmed and cut into 1-inch pieces; 4 medium scallions, thinly sliced; 1/3 cup roasted unsalted peanuts or cashews; 2 tablespoons minced peeled fresh ginger; 1 teaspoon minced garlic; 2 tablespoons soy sauce (gluten-free if that is a concern); 2 tablespoons unseasoned rice vinegar; 2 teaspoons toasted sesame oil; Up to 2 teaspoons hot red pepper sauce, such as Sriracha; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater

Servings: persons

1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1/4 cup drained marinated sun-dried tomatoes, roughly chopped
1/4 cup drained pickled onions, roughly chopped
1/4 cup pitted green olives, halved
1/4 cup roasted red pepper strips
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half- moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
4 (3-inch) fresh rosemary sprigs
4 (3-inch) multi-branched fresh thyme sprigs
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
1/3 cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
1/4 cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric

1
Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
2
Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
3
Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
4
Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
5
To bake, position the rack in the center of the oven and heat the oven to 425u00b0F.
6
Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.

1721

kcal

Calories

Fat

Carbs

233

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry, 1/4 cup drained marinated sun-dried tomatoes, roughly chopped, 1/4 cup drained pickled onions, roughly chopped, 1/4 cup pitted green olives, halved, and more.

Yes, Make-Ahead Freezer-To-Oven Chicken Packets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make-Ahead Freezer-To-Oven Chicken Packets

How did you like this recipe?

Frequently Asked Questions