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Buttermilk Herb Chicken - Lunch Version

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Buttermilk Herb Chicken - Lunch Version

Kelly
The Cook
4 Servings
9 Ingredients
0 Comments

Who doesn't love an easy chicken recipe? Whether you grill, cook in a pan, or bake it this Buttermilk Herb Chicken is a definite crowd pleaser and TIME SAVER!

4 Servings
9 Ingredients
0 Comments

Ingredients

  • 1 cup Buttermilk
  • 1 tablespoon Honey
  • 1 teaspoon Thyme, Dried
  • 1 tablespoon Rosemary, Dried
  • 1 teaspoon Sage, Dried
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Dijon Mustard
  • 2 pounds Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients into a freezer bag slightly shake to mix.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients into a freezer bag slightly shake to mix.
  2. Let sit in refrigerator for at least one hour or up to overnight.
  3. Discard marinade and cook chicken on grill over medium heat until done, approximately 7-8 minutes on each side.
  4. Alternatively, you can cook on a greased/oiled skillet. Cook chicken for 5-7 minutes, without moving. Flip and cook another 7 minutes.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
334
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
172mg
Sodium
705mg
Total Carbohydrates
8g
Fiber
1g
Sugar
7g
Protein
53g
WW Freestyle
3