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Make Busy Weeknight Dinners a Breeze with This Delicious Freezer Pack-Marinated Chicken: 4 Ways!

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If you’ve never tried the freezer pack method to make your busy weeknight dinners easy, you’re missing out, and you’ve got to start! Having meat already marinated and ready to go for dinner helps to keep the stress of what to make for dinner at bay!

The following four recipes have different flavors for different meals, and can be frozen for up to 3 months! Keep them on hand for those nights when you don’t know what to cook - all four flavors go well with easy sides like rice or potatoes! Just pull out your flavor of choice, thaw, bake in the oven, and eat!

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Ingredients:

For the Tex-Mex Chicken

  • 2 boneless, skinless chicken breasts
  • ¼ cup oil
  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • ½ teaspoon onion powder

For the Honey Sriracha Chicken

  • 2 boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 tablespoon oil
  • White sesame seeds, optional
  • 1 1/2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha
  • 1 teaspoon apple cider vinegar
  • Pinch of salt

For the Honey Dijon Garlic Chicken

  • 2 boneless, skinless chicken breasts
  • Pinch of salt
  • Black pepper
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 teaspoons Dijon mustard
  • 1/4 cup water
  • Pinch of salt

For the Garlic Brown Sugar Chicken

  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup brown sugar, packed
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil

Directions:

For the Tex-Mex Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Honey Sriracha Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Honey Dijon Garlic Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

For the Garlic Brown Sugar Chicken:

  1. Whisk together the marinade ingredients and pour the mixture into a ziploc bag.
  2. Place the chicken breasts into the ziploc bag.
  3. Marinate for at least 1 hour or overnight, or freeze up to 3 months.
  4. Thaw the chicken (if frozen), then place on a baking sheet and cook at 350 degrees for about 30 minutes, or until chicken is fully cooked through or an internal temperature reaches 165 degrees.

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