A wholesome and convenient chicken and vegetables freezer meal perfect for quick, healthy dinners. This recipe combines tender chicken breasts with a colorful mix of vegetables and a flavorful herb seasoning, all prepared to freeze and cook later with ease.
4 boneless skinless chicken breasts, about 6 ounces each
2 cups broccoli florets, chopped into bite-sized pieces
2 cups carrots, peeled and sliced into 1/4-inch rounds
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 medium zucchini, sliced into 1/4-inch rounds
1 medium onion, peeled and sliced into thin wedges
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup low sodium chicken broth
In a large bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper. Stir well to create the herb marinade.
Add the chicken breasts to the bowl and coat them evenly with the marinade. Let them marinate for 10 minutes at room temperature.
Preheat the oven to 375°F (190°C).
In a large baking dish or sheet pan, arrange the marinated chicken breasts in the center.
Surround the chicken with broccoli florets, sliced carrots, red and yellow bell peppers, zucchini rounds, and onion wedges.
Pour the low sodium chicken broth evenly over the vegetables to keep them moist during cooking.
Cover the baking dish tightly with aluminum foil.
For freezing: Place the covered baking dish in the freezer. When ready to cook, thaw overnight in the refrigerator.
To cook after thawing: Preheat the oven to 375°F (190°C). Bake the covered dish for 25 minutes, then remove the foil and bake for an additional 5 minutes to brown the chicken and vegetables slightly.
Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.
Serve warm and enjoy your healthy chicken and vegetables meal.