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Cilantro-Bell Chicken - Lunch Version

2 Servings Recipe By

Ingredients

  • 2 1/2 cups chunk Bell Pepper, Green
  • 1/4 cups chop Cilantro, Fresh
  • 1 medium Garlic, Cloves
  • 2 tablespoons Parsley, Fresh
  • 1/8 teaspoons Salt
  • 2 tablespoons Olive Oil #1
  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 tablespoons Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 546 Calories
  • 34g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 222mg Sodium
  • 5g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 52g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

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

Visit Life Made Full for same day cooking instructions.

Freeze For Later Cooking Directions

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 bell pepper, cilantro, garlic, parsley, salt, and olive oil #1 in a food processor. Pulse until minced.
  2. Place chicken in a bowl and pour cilantro mixture over it.
  3. Refrigerate chicken in marinade for about 20 minutes.
  4. Heat olive oil #2 in a pan over medium heat.
  5. Place chicken in oil and cook until done, about 3-4 minutes per side.
  6. Flash freeze.
  7. Divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave until warm, about 1 minute.

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