We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 8 hr 50 min (includes marinating time)
- Active: 50 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 512
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 436 mg
- Level: Easy
- Total: 8 hr 50 min (includes marinating time)
- Active: 50 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 512
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 199 mg
- Sodium
- 436 mg
Ingredients
Directions
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
My Private Notes
Show:
The Pioneer Woman
Episode:
Freezer Fundamentals
