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Lemon Chicken with Spinach

Print Recipe
Servings: 6
Calories: 278
Ingredients Method Nutrition

Ingredients
  

  • 2 lb boneless skinless chicken breasts fat trimmed
  • 5 oz baby spinach 1oz = 1 cup
  • 6 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 lemon for juice
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Method
 

To Freeze and Cook Later
  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook in Crockpot
  1. Thaw freezer meal overnight in refrigerator or in morning in water.
  2. Add contents of freezer bag to crockpot.
  3. Cook on “low” setting for 4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot.
  4. Slice or shred chicken and mix with spinach and sauce in crockpot.
To Cook in Instant Pot
  1. Add frozen meal to Instant Pot and saute 5 minutes to release some liquid.
  2. Flip over.
  3. Add two tablespoons of water and pressure cook 25 minutes. Natural release.
  4. Slice or shred chicken and mix with spinach and sauce in Instant Pot.

Nutrition

Calories: 278kcalCarbohydrates: 4gProtein: 33gFat: 14g

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