Rosemary Parmesan Chicken and Sweet Peppers

Let's Cook

Ingredients

6 servings
  • 1 cup Parmesan Cheese, Grated
  • 2 tablespoons Rosemary, Dried
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 7 ½ cups dice Chicken, Boneless Breasts
  • ¼ cups Olive Oil
  • 48 individual Sweet Peppers

Freezer Containers

Supplies

  • 12.Skewers

Directions

In a bowl, combine parmesan cheese, rosemary, garlic powder, pepper, and salt. Toss chicken in olive oil, then sprinkle cheese mixture over chicken. Arrange chicken and sweet peppers on skewers. Grill over medium high heat for 7-8 minutes per side, until chicken is cooked through.

Freezing Directions

In a bowl, combine parmesan cheese, rosemary, garlic powder, pepper, and salt. Toss chicken in olive oil, then sprinkle cheese mixture over chicken. Divide chicken into indicated number of gallon freezer bags. Divide sweet peppers into indicated number of quart freezer bags. Place one sweet pepper bag in each gallon bag, label and freeze.

Serving Day Directions

Arrange chicken and sweet peppers on skewers. Grill over medium high heat for 7-8 minutes per side, until chicken is cooked through.

Nutritional Information

Not Available

About This Recipe

In need of a quick and easy dinner? These Rosemary Parmesan Chicken & Sweet Pepper skewers come together in no time with chunks of nutty and herbaceous chicken paired against colorful little peppers.

Meet The Cook

Katie is a full time wife and mother of two living in the great state of Texas. Once she discovered once a month cooking, there was no going back. With her well stocked freezer at the ready and queso on hand she’s prepared to take on whatever craziness dinnertime may bring.

Published:

OAMM Cook Katie

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