Freezer Greek Chicken Packs

Ingredients

freezer greek chicken packs starts with the groceries below, plus a realistic about 15 minutes to assemble (raw), then freeze window.

• 2 pounds boneless skinless chicken thighs or breasts
• 1/3 cup olive oil and juice of 2 lemons
• 3 cloves garlic, minced
• 1 tablespoon dried oregano, 1 teaspoon salt, pepper
• To serve: pitas, rice, or salad greens (added later)

How to Make It

Get freezer greek chicken packs hot, sorted, and ready before the kitchen fills with shoes and bags.

• Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Divide the raw chicken among freezer bags and pour the marinade over.
• Seal, press out the air, and lay flat.
• The chicken marinates as it freezes and thaws.

Freeze It

Freezing the chicken in its marinade does double duty: it stores the meal and seasons it deeply by the time it thaws.

• Freeze the raw marinade packs flat and labeled (best within 3 months)
• Thaw a pack in the fridge the night before or morning of
• Discard used marinade; do not reuse it raw

Thaw and Reheat on Practice Night

Thaw, then cook fresh. Raw chicken means this needs cooking, not reheating.

• Thaw overnight in the fridge
• Grill or grill-pan: 5 to 6 minutes per side until 165F
• Sheet pan: 425F for 20 to 22 minutes
• Slice for pitas, rice bowls, or over a Greek salad
• Serve with: warm pitas, tzatziki, cucumber-tomato salad, rice

Parent Tip

Cut the cooked chicken into strips so it stuffs into pitas or tops a bowl easily.