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Seven Freezer-Prep Dump-and-Go Chicken Meals
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Seven Freezer-Prep Dump-and-Go Chicken Meals

1 hServes 7Nutri-Score C€€
from @mckinleymemm1 import0 cooked
Adapt this recipe

what you need

Ingredients

7 people
  • chicken (boneless, skinless, divided between the 7 bags)Meat635 g
  • olive oil (for the asian chicken)Pantry80 ml
  • rice vinegarPantry80 ml
  • soy saucePantry60 ml
  • honey (for the asian chicken)Pantry45 ml
  • sesame oilPantry5 ml
  • black pepper (ground, for the asian chicken)Spices1 g
  • olive oil (for the southwest chicken)Pantry80 ml
  • apple cider vinegarPantry80 ml
  • cilantro (chopped)Produce2 g
  • garlic powder (for the southwest chicken)Spices6 g
  • dried oreganoSpices1 g
  • salt (for the southwest chicken)Spices6 g
  • black pepper (ground, for the southwest chicken)Spices1 g
  • red chili flakes (optional)Spices1 g
  • lemon juice (for the citrus rosemary chicken)Produce30 ml
  • lime juice (for the citrus rosemary chicken)Produce30 ml
  • orange juiceProduce30 ml
  • olive oil (for the citrus rosemary chicken)Pantry15 ml
  • rosemary (chopped)Produce5 g
  • salt (pinch, for the citrus rosemary chicken)Spices1 g
  • mango (peeled and diced)Produce1 piece
  • olive oil (for the spicy mango chicken)Pantry15 ml
  • lime juice (for the spicy mango chicken)Produce15 ml
  • honey (for the spicy mango chicken)Pantry15 ml
  • srirachaPantry15 ml
  • garlic (minced)Produce1 piece
  • salt (for the spicy mango chicken)Spices5 g
  • black pepper (ground, for the spicy mango chicken)Spices1 g
  • olive oil (for the lemon paprika chicken)Pantry15 ml
  • lemon juice (for the lemon paprika chicken)Produce30 ml
  • paprikaSpices7 g
  • onion powderSpices2 g
  • garlic (cloves, minced)Produce2 pieces
  • salt (pinch, for the lemon paprika chicken)Spices1 g
  • black pepper (ground, for the lemon paprika chicken)Spices1 g
  • lemon zest (optional)Produce2 g
  • buffalo saucePantry240 ml
  • ranch seasoningSpices40 g
  • olive oil (for the buffalo ranch chicken)Pantry15 ml
  • olive oil (for the taco chicken)Pantry15 ml
  • lime juice (for the taco chicken)Produce15 ml
  • lemon juice (for the taco chicken)Produce15 ml
  • taco seasoningSpices30 g
  • garlic powder (for the taco chicken)Spices3 g
  • salt (for the taco chicken)Spices1 g
  • black pepper (ground, for the taco chicken)Spices1 g
  • chicken broth (for cooking in the instant pot)Pantry240 ml

per serving

Nutrition

639kcal

Carbs
30 g
Proteins
69 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Slow cooker
  • Pressure cooker

step by step

Method

  1. Prepare the asian chicken bag

    • Place the chicken in a freezer bag.
    • Add the olive oil, rice vinegar, soy sauce, sesame oil, honey and pepper.
    • Seal and shake well, then set aside.
    Step 1

  2. Prepare the southwest chicken bag

    • Place the chicken in a freezer bag.
    • Add the olive oil, apple cider vinegar, cilantro, garlic powder, oregano, salt, pepper and optional chili flakes.
    • Seal and shake well, then set aside.
    Step 2

  3. Prepare the citrus rosemary chicken bag

    • Place the chicken in a freezer bag.
    • Add the rosemary, olive oil, lemon juice, lime juice, orange juice and salt.
    • Seal and shake well, then set aside.
    Step 3

  4. Blend the spicy mango sauce

    • Blend the mango, olive oil, lime juice, sriracha, honey, garlic, salt and pepper until smooth.
    • Pour the sauce over the chicken in a freezer bag and seal.
    Step 4

  5. Prepare the buffalo ranch chicken bag

    • Place the chicken in a freezer bag.
    • Add the buffalo sauce, olive oil and ranch seasoning.
    • Seal and shake well.
    Step 5

  6. Prepare the lemon paprika chicken bag

    • Place the chicken in a freezer bag.
    • Add the olive oil, lemon juice, paprika, onion powder, garlic, salt, pepper and optional lemon zest.
    • Seal and shake well.
    Step 6

  7. Prepare the taco chicken bag

    • Place the chicken in a freezer bag.
    • Add the olive oil, taco seasoning, garlic powder, salt, pepper, lime juice and lemon juice.
    • Seal and shake well.
    Step 7

  8. Freeze the bags

    • Label the bags and freeze them for up to 3 months.
    Step 8

  9. Thaw overnight

    • Transfer the chosen bag to the fridge to thaw overnight.
    Step 9

  10. Cook in the slow cooker

    • Dump the thawed contents into the slow cooker.
    • Cook on low until the chicken is cooked through and tender.
    Step 10

  11. Or cook in the instant pot

    • Dump the thawed contents into the instant pot with the water or chicken broth.
    • Cook under pressure, then release.
    Step 11

  12. Serve

    • Shred the chicken and serve over rice, as a taco base, or with a side of vegetables.
    Step 12
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