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Ingredients
- 1/4 cups Olive Oil
- 1/4 cups White Wine
- 3 teaspoons mince Garlic, Cloves
- 2 tablespoons juice Lemon
- 1 teaspoon Dijon Mustard
- 1/4 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 2 1/4 cups chunk Yukon Gold Potato
- 2 pounds Chicken, Thighs, Boneless/Skinless
- 32 ounces Broccoli Cuts, Frozen
- 2/3 cups chop Kalamata Olives, Whole, Canned
- 1 cup slice Shallot
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 5 oz chicken & 1/2 cup veggies
- 421 Calories
- 19g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 121mg Cholesterol
- 477mg Sodium
- 23g Total Carb
- 5g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 35g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit 100 Days of Real Food 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?
- In a bowl, combine the olive oil, wine, garlic, lemon juice, dijon mustard, salt and pepper. Set aside.
- Divide potatoes indicated number of gallon freezer bags. Pour the marinade over the top of the potatoes and massage to coat the potatoes to help prevent browning.
- Divide the remaining ingredients among the 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.
- Thaw: In fridge
- Empty the chicken and vegetables onto a baking sheet.
- Toss the chicken and vegetables to fully coat with marinade.
- Roast at 400 degrees for 35-45 minutes, stirring occasionally while cooking. Cook until the chicken reaches 165 degrees internally.