This comes from my friend, Ashley, who originally got it from one of her favorite cookbooks, Don't Panic, Dinner's in the Freezer, Vol. 2. Ashley is a definite Once a Month Cooking pro. She’s a home schooling mother of three so she doesn’t have a whole lot of free time to mess around in the kitchen. I first tried this recipe at my other very good friend, Ariana’s, house. It’s called a dump chicken recipe because you just dump a bunch of ingredients into a bag with the chicken and freeze. Then Ariana literally pulled it out of the fridge and dumped it all in a baking dish.
Ariana, Ashley, and my other friend, Crystal (I guess I have a lot of friends, lol) get together regularly and do a marathon cooking day. They always include a recipe like this one because it’s so fast to throw together and you can do it while something else is cooking. Ashley suggests serving this over a salad (like this Strawberry Salad) or in a wrap. I serve it over brown rice and we’ve even made it into a pizza.
If there's a good sale on chicken, you could definitely tripl or quadruple this recipe and make a whole bunch all at once. I recommend freezing them in individual batches in their own freezer bags, though.
- 4 boneless skinless chicken breasts
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 2 tsp jalapeno pepper (optional, I don't use this because I'm wimpy)
TWO: On serving day, thaw completely. Grill over medium heat until chicken is tender and juices run clear. (I bake it covered at 350 for 30 minutes [60 minutes if frozen] or throw it into the crockpot [usually frozen solid because you know I never thaw anything] and cook on low for 5-7 hours, or on high for 3-4)
TO MAKE A PIZZA:
- 1 prepared pizza dough (like this whole wheat one or this cauliflower one)
- 1 cooked batch of Honey Lime Chicken
- 1 Roma tomato, sliced
- 1/2 cup kale, finely chopped
- 1 cup shredded part skim mozzarella
TWO: Sprinkle the kale over the sauce and top with the cheese, sliced tomatoes, and cooked chicken.
THREE: Bake for 8-10 minutes or until cheese is bubbly and starting to brown on the edges. Slice and serve.
Per serving (1/6 of recipe) - 304 Calories (179 Calories from Fat), 20g Total Fat, 3g Saturated Fat, 49mg Cholesterol, 42mg Sodium, 14g Carbohydrates, 12g Sugar, 19g Protein, 1% DV Vitamin A, 11% DV Vitamin C, 1% DV Calcium, 4% DV Iron