Freezer Meal Recipes / Dinner / Rosemary Parmesan Chicken & Sweet Peppers

Rosemary Parmesan Chicken & Sweet Peppers

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.
6 Servings Meet The Cook Print
Rosemary Parmesan Chicken & Sweet Peppers

Ingredients

  • 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

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

Supplies

  • 12.Skewers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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

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

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. In a bowl, combine parmesan cheese, rosemary, garlic powder, pepper, and salt.
  2. Toss chicken in olive oil, then sprinkle cheese mixture over chicken.
  3. Divide chicken into indicated number of gallon freezer bags.
  4. Divide sweet peppers into indicated number of quart freezer bags.
  5. Place one sweet pepper bag in each gallon bag, 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. Arrange chicken and sweet peppers on skewers.
  2. Grill over medium high heat for 7-8 minutes per side, until chicken is cooked through.

4 Comments

Join the discussion
  1. Forgot to mention that I used a recipe for 8 servings. I used 2 – 1 lb bags of sweet peppers for the 8 servings.

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