Make Ahead Grilled Chicken for the Week (freezer meals, too!)

grilled chicken breast

Grilled chicken is such a versatile and healthy food to have on hand. One of the things I love about chicken is that when cooked correctly you can keep it in the freezer or fridge to have the basis for quite a number of quick meals you can throw together on the run. Here are some ideas:

  • Microwaveable brown rice, chicken, cabbage, soy sauce (heat it all up in a skillet). So good!
  • Cabbage and grilled chicken chunks. I like with soy sauce and some onions.
  • Chicken soft tacos. Use low carb or whole wheat tortillas, add toppings like shredded lettuce, diced tomatoes, shredded cheese and sour cream.
  • Grilled chicken salad with bagged salad and chunks of grilled chicken. We love to throw in some berries for added nutrients or even have fresh spinach as the base.
  • Grilled chicken by itself with any side.
  • Grilled chicken breasts with Monterey cheddar, diced tomatoes and bacon pieces on top.

If the chicken is precooked, I can have most of these meals together in under 10 minutes. Example, pull diced chicken from fridge, nuke frozen rice, throw rice, chicken, cabbage and soy sauce in skillet and heat through. Or, nuke precooked bacon for 1 minute or so until crispy. Add Monterey cheddar to top and nuke for a minute or so to melt cheese and heat chicken while you dice tomato. Add bacon and tomato to top. Dinner is ready!

Make Ahead Grilled Chicken Recipe

Ingredients

  • Chicken breasts with visible fat removed.
  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Olive oil
  • Parchment paper

Instructions

  1. Although you can grill this chicken on a grill or stove top, I actually prefer to bake it for the most part so it stays moister and tender when freezing, reheating, etc.
  2. Preheat oven to 450 degrees Fahrenheit.
  3. Grab a sheet of parchment paper and line as many baking sheets as you'll need depending on how many chicken breasts you are cooking. Keep in mind that juices will escape, so you want something with sides.
  4. Trim the fat from the breasts.
  5. Place side by side on top of parchment paper.
  6. Brush on olive oil to both sides.
  7. Sprinkle on salt, pepper, garlic powder (wait on paprika as it tends to take on a burnt quality in skillet).
  8. Now, preheat a large family size skillet on the stove top.
  9. You'll likely need to cook the breasts in batches, so start with your first batch.
  10. Grill each side of each breast for about two minutes or until the outside is browned.
  11. Transfer that first batch back to the parchment paper and start second batch of breasts to brown.
  12. While the second batch is browning, sprinkle on just a bit of paprika to add color.
  13. Cook breasts for 20 minutes in oven. Since you're cooking in batches, you may have them coming out at different times. You want an internal temperature of 165 degrees according to FoodSafety.gov.
  14. You can also cut through the center of the thickest breast and make sure there is no pink. Chicken has a flaky texture when cooked through. It should not be smooth or shiny.
  15. Allow to cool for about 30 minutes and then refrigerate, freeze or predice for salads and dishes.
http://crabbyhousewife.com/grilled-chicken-week-freezer-meals/

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Crabby Housewife

Crabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years - they have two daughters. They have a house full of pets and her house is never quite perfect.

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