Make-Ahead Freezer-to-Oven Chicken Packets

Ingredients for Make-Ahead Freezer-to-Oven Chicken Packets

• 675g packaged sliced boneless skinless chicken breast for stir-fry

• 60ml drained marinated sun-dried tomatoes, roughly chopped

• 40g drained pickled onions, roughly chopped

• 40g pitted green olives, halved

• 40g roasted red pepper strips

• 1 teaspoon dried thyme

• 1/4 teaspoons red pepper flakes

• 675g packaged sliced boneless skinless chicken breast for stir-fry

• 16 grape tomatoes, halved

• 1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons

• 1 medium shallot, cut in half, then sliced into thin half- moons

• 45ml olive oil

• 2 tablespoons dry white wine, vermouth, or chicken broth

• 4 (3-inch) fresh rosemary sprigs

• 4 (3-inch) multi-branched fresh thyme sprigs

• 1/2 teaspoons table salt

• 1/2 teaspoons ground black pepper

• 675g packaged sliced boneless skinless chicken breast for stir-fry

• 1 medium red pepper, stemmed, cored, and cut into thin strips

• 110g fresh green beans, trimmed and cut into 1-inch pieces

• 4 medium spring onions, thinly sliced

• 50g roasted unsalted peanuts or cashews

• 2 tablespoons minced peeled fresh ginger

• 1 teaspoon minced garlic

• 2 tablespoons soy sauce (gluten-free if that is a concern)

• 2 tablespoons unseasoned rice vinegar

• 2 teaspoons toasted sesame oil

• Up to 2 teaspoons hot red pepper sauce, such as Sriracha

• 675g packaged sliced boneless skinless chicken breast for stir-fry

• 1 large Yukon Gold potato (about 230g ), shredded through the large holes of a box grater

• 1 medium globe tomato, chopped

• 1 small red onion, quartered and thinly sliced

• 60ml regular or low-fat plain yoghurt

• 1 teaspoon granulated white sugar

• 1 teaspoon ground coriander

• 1 teaspoon ground ginger

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons ground cumin

• 1/2 teaspoons table salt

• 1/4 teaspoons ground cloves

• 1/4 teaspoons ground turmeric

Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.

Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.

Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.

Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.

To bake, position the rack in the centre of the oven and heat the oven to 218°C.

Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.