Thai Coconut lime freezer chicken

Thai Coconut lime freezer chicken

Servings: 4

  • 1 3/4 cups coconut milk
  • 2 tablespoons basil
  • 1 tablespoon xylitol (sugar substitute)
  • 1 ounce cilantro
  • 1 ounce fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic
  • 1 teaspoon lime zest (optional)
  • 20 ounces boneless, cooked chicken breast
  • 20 ounces broccoli flower clusters

Instructions

In bowl, mix coconut milk, basil, xylitol, cilantro, lime juice, salt and garlic. For more citrus flavor, add lime zest, if desired.

Add chicken, broccoli and sauce to 1-gallon zip-top freezer bag. Squeeze out any air and seal bag. Freeze bag flat up to 1 month.

To cook: Thaw in refrigerator overnight. Heat oven to 350 F.

Place in glass 8-by-8-inch pan and bake 20-25 minutes.

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