Monthly Archives: April 2016
Garlic Lime Chicken… by far the most versatile dish we have discovered on this FREEZER MEAL journey that has become life!
This chicken is perfect anyway you cook it… it started as a perfect grilled chicken (thaw and throw it on the grill), then a baked chicken (pan fry, crock pot it or throw in the oven then serve over rice with veggies – I also thicken the sauce)… and now I have begun cooking all day in the crock, then shredding it and using it for AMAZING wraps! Our favorite has become this shredded chicken with some jack cheese and diced up veggies – cucumbers are phenomenal – then drizzled with ranch! We have even taken to making double batches… we get a FULL sit down meal out of it, then have wraps for a quick dinner and THEN use the leftovers to make delicious quesadillas (another quickie meal for busy weeknights!)… entire family approved – 5 thumbs up – TRULY!!!!
Because I am on my 3rd week in a row of making a batch of this chicken (family demanded) I just knew I had to post it to share!
This is such a GREAT recipe to make ahead and freeze… Give it a try!
GARLIC LIME CHICKEN (Freezer Meal)
- 2.5 lbs chicken breasts – trimmed and cut in 1/2
- 1/2 Cup Low Sodium Soy Sauce (MAKE SURE you use LOW SODIUM soy sauce – it makes a HUGE difference!)
- 1/4 Cup Lime Juice
- 1 TBS Worcestershire Sauce
- 2 TBS Minced Garlic
- 1/2 tsp Dry Mustard
- 1/2 tsp Ground Pepper
- 1/4 cup water
Everything into a freezer bag! Thaw 24 hours prior to cooking… OBVIOUSLY – you can just make and cook but a bit of marinating is better!
Preferred Cooking Method: Crockpot, 4-6 hours on high or 6-8 hours on low
You can serve the chicken as is (You may add cornstarch to remaining sauce to thicken and use as a “gravy/sauce”) – or OUR FAVORITE way to eat – Shred chicken, in crock, with 2 forks… stir around in juices…. And serve on wraps (ladle the chicken out with a slotted spoon) with diced cucumber, shredded cheese and ranch dressing!
TRY IT – TELL US WHAT YOU THINK!!!!!!!!!!!!!