I’m finally rolling out this recipe I’ve been freezing for months. It’s so easy and yummy and looks stunning on a plate. Since we are still into early spring, our indoor grill is working perfectly for this recipe. I love how juicy and flavorful it is from freezer to grill to table. I have several ways we eat this chicken. First of all, you could eat it straight off this plate. Try it with crock pot black beans and freezer brown rice and it’s a hit.
Tonight I cut strips of chicken for our tortilla roll-ups. We had tortilla chips with easy cheese sauce on the side and baby carrots.
Oh how this makes my mouth water for when I post it. I love to add sliced avocado and fresh pico de gallo. It’s our favorite when the Roma tomatoes begin to look fresher and the prices drop in the grocery store. I could eat this type of wrap every week.
Packed cold for a baseball game or warmed up for lunch on a school day, this meal is fresh and fast. I eat it with a side of baby carrots and/or snap peas this time of year. After this type of lunch I’m ready to teach another classroom full of students, lol.
And now you can see why it’s quite an easy recipe to save and use on your next freezer cooking day. It’s been on mine every time I pack chicken into my freezer.
Recipe adapted from Rasa Malaysia
- 3 large boneless chicken breasts, butterflied
- 3 tablespoons olive or canola oil
- 4 cloves garlic, minced
- 4 tablespoons finely chopped cilantro stems and leaves
- 2 tablespoons lime juice
- 1/2 -1 teaspoon red chili pepper flakes
- 1/2 teaspoon salt