Thai Coconut Lime Freezer Chicken Recipe
Cook Time: 22 Minutes
Phase: Phase 2
1 3/4 cup Coconut Milk (canned)
2 tbsp Basil
1 Tbsp Xylitol
1 oz Cilantro (Coriander)
1 fl oz Fresh Lime Juice
0 1/2 tsp Salt
0 1/2 tsp Garlic
20 oz, boneless, cooked Chicken Breast
20 oz Broccoli Flower Clusters
- Place all ingredients except chicken and broccoli into a bowl. Please note for more citrus flavor add 1 tsp lime zest. Mix to combine.
- Divide chicken and broccoli into four 1 quart freezer bags or containers. (For the entire recipe use a 1 gallon zip top freezer bag). Add 1/4 cup sauce (or all of sauce for entire recipe) to each bag, squeeze out any air and seal bag. Freeze bag flat. Will store for up to one month.
- To cook: Thaw in the refrigerator overnight. Place in a glass 8x8 pan and bake for 20-25 minutes at 350°F. Serve immediately; refrigerate any leftovers and eat within two days.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.