Chicken and vegetables are marinated with olive oil, herbs, spices and packed in zipper bags. These easy-to-pack bags make it extremely easy to prepare lunch or dinner within minutes, and this is in the fridge for up to 6 months!
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch-thick slices
- 2 cups broccoli florets
- 1 large zucchini cut into slices
- 2 medium bell peppers cut into 1/2-inch-thick slices
- 1 medium yellow onion halved and cut into 1/2-inch-thick slices
- 1/2 cup of your favorite marinade or use recipe below
- 4 quart size of 2-gallon size ziplock bags
For the marinade:
- 1/4 cup olive oil
- 3-4 cloves garlic minced or crushed
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Divide chicken and vegetables into 4 liter or 2 gallon pockets.
- In a small bowl, saute olive oil, garlic, Italian herbs, pepper, salt and pepper. Distribute the pickles evenly over the flat pockets, seal and shake to cover the chicken and vegetables perfectly. Freezes for a maximum of two months.
- To cook, heat the pan over medium heat, pour one bag into the pan and bake for 10 to 15 minutes or until soft and soft. Instead, preheat the preheating oven to 425F. Cover the pan with sheets of flakes and pour the chicken and vegetables on grilled paper for 15-20 minutes.
To get the full recipe visit original recipe: gimmedelicious
Sorry to make you click a link for the recipe, but know I’m grateful for you.
