Honey Lime Chicken with Butternut Squash

Honey Lime Chicken with Butternut Squash
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Serve with rice.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Pour contents of freezer bag into your crockpot.
  3. Cook on "low" setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.


5 Comments

  • sam.madrus says:

    I’m in Canada and can’t find the McCormick’s Mojito Lime Marinade. What can I substitute?

  • foy.rebecca says:

    I’ m in Canada as well and I used “just add juice” Weber bbq marinade in Mexican Fiesta with 1/2 cup lime juice.

  • rachelmattei says:

    That’s funny, I am in Brazil. We’re all looking at this recipe, today. There are a ton of fresh marinade recipes online as well as dry.

    I think I might try this dry one from the Betty Crocker website:

    Ingredients
    2 teaspoons chili powder
    2 teaspoons packed brown sugar
    2 teaspoons grated lime peel
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon ground red pepper (cayenne)

  • erinlcarey says:

    I tried the followed from a Lime Chicken recipe on Food Network’s site, though I haven’t cooked it yet so not sure how it turned out!

    Garlic powder 1 tsp
    Onion powder 1/2 tsp
    Cumin 1/8 tsp
    Oregano 1/2 tsp
    Salt 1 tsp
    Pepper 1/2 tsp
    Paprika 1/4 tsp
    Juice of 1 lime

  • Charney Wentworth says:

    just a question and not for this recipe specifically but has anyone put the other ingredients like sides or in this situation the base, in the same bag in the freezer and put them in another bag just to make sure its all together? one grab and go. .

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