Lemon Rosemary Chicken with Carrot and Zucchini - Alive Culinary Coaching

Lemon Rosemary Chicken with Carrot and Zucchini

November 3, 2017

5.0 0

Ingredients

Place in Freezer Bag

2-3 lbs boneless, skinless chicken breasts and/or thighs (I use 1 1/2 lbs each)

2 tbsp Wildtree Lemon Rosemary Blend

1 tbsp Wildtree Garlic Galore Seasoning Blend

1/4 cup fresh squeezed lemon juice (or your fresh frozen)

In a Second Freezer Bag

3 carrots, peeled & sliced

2 zucchini & 2 yellow squash halved & sliced

2 tbsp Organic Coconut Oil or healthy coconut oil of your choice

Alternative Recipe

Place in Freezer Bag

2-3 boneless, skinless chicken breasts and/or thighs (I use 1 1/2 lbs of each)

2 tsp lemon pepper (heaping teaspoons)

1 tsp granulated garlic

1/2 tsp sea salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 cup fresh squeezed lemon juice (or your fresh frozen)

In a Second Freezer Bag

1 small onion diced

3 carrots, peeled & sliced

2 zucchini & 2 yellow squash halved & sliced

2 tbsp Organic Coconut Oil or healthy oil of your choice

Directions

Mix all ingredients into freezer bags. Remove the air & seal. Place both bags into a gallon freezer bag and freeze.

Defrost bag in fridge before cooking.

Place the ingredients from both freezer bags into the crockpot.

Stir, cover, & cook on low for 6 hours.

May be placed into the crockpot frozen, allow 2 additional hours.

By: Unnamed Wildtree Rep

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