Lemon Herb Chicken Freezer Packs

Plan dinner ahead with chicken freezer packs prepared in Stash Proof 5.5 mil black-and-clear vacuum seal bags. Portion, seal, and freeze now, then thaw only what you need.

Serves: 4
Time: 15 minutes prep; approximately 15–20 minutes cooking, plus freezing and thawing

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Slice thick chicken breasts horizontally into evenly sized cutlets. Mix the oil, lemon juice, zest, oregano, garlic powder, salt, and pepper.
2. Divide chicken into meal-sized portions and coat with marinade. Place each portion in a Stash Proof vacuum seal bag, keeping the sealing area clean and dry. Choose a bag that fits your food and sealer, leaving the headspace required by the sealer.
3. For an external suction sealer, partially freeze chicken and marinade before vacuum sealing to prevent liquid entering the machine. Follow your sealer instructions.
4. Seal, label with the recipe name and date, and freeze flat.
5. Thaw in the refrigerator. Remove chicken from the bag and discard the used marinade.
6. Cook in a lightly oiled skillet over medium heat, turning as needed, until the thickest part reaches 165°F.

Why use Stash Proof bags?

The 5.5 mil material provides a substantial bag for freezer meal preparation. Its clear front lets you identify portions, while the precut format removes the need to cut bags from a roll.

Shop Stash Proof 5.5 mil precut vacuum seal bags or explore all vacuum seal bags.

Storage reminder

Vacuum sealing does not replace refrigeration or freezing. Keep refrigerated food at 40°F or below and frozen food at 0°F or below. Thaw meat in the refrigerator. Cook thawed raw chicken within 1–2 days; use refrigerated cooked beef within 3–4 days. Follow the bag and sealer use instructions.