Ingredients
- 2lbs boneless skinless chicken breasts
- 1/4cup olive oil
- 1/8teaspoon saltone pinch
- 1teaspoon paprika
- 1teaspoon garlic powder
- 1teaspoon onion powder
Materials
To Freeze and Cook Later
- Label your quart-sized plastic freezer bags with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw in the refrigerator overnight or in a pan of water.
- Grill for 6-8 minutes or until chicken is cooked through.
*Nutritional calculations assume only 1/3 of marinade ingredients are absorbed by the meat.
Can this be baked instead of grilled? If so, what temperature and baking time would you suggest?
I think I would pick one of my oven-specific recipes instead. If you really want to do this one, I’d add 2-3 tablespoons of red wine vinegar and bake for about 30 minutes at 350 degrees F.
Thanks Kelly!
Can you cook this in croak pot?
You can try, but I think it would need some acid. Maybe a few tablespoons of vinegar.
Crock not croak
Can less oil be used to make lower in calories?
When I first found your website, I ended up with a one page listing of your 3 diff spice marinades. Made it much easier to do prep. initial instructions put oil in each bag, and pinch of salt. Then it was easy to make two bags of each meal, and not having to flip through multiple papers. It might have been one of the freebies after a video class.
Would love to find that page again.
PS- our all time favorite of the chicken marinades is the chili Lime (i also add cilantro) zest the lime and throw in the lime pieces. We had fajitas last night with one of the chili lime pkgs. (Oh, and also threw in a few shrimp as well when cooking the chicken).
That leads to another question, can you freeze shrimp and chicken together in same marinade?