When we spent a day making prep-ahead freezer meals, we made a few batches of “Dump Chicken.” The idea here is to simply defrost, dump into an oven-safe dish, and bake for 20 minutes.
But, that doesn’t mean you have to cook your chicken that way. When we cooked our Garlic Dijon Chicken, we threaded it onto some skewers and tossed it on the grill with red onions and asparagus. I seasoned the veggies with olive oil, salt and pepper, and a generous splash of balsamic vinegar. It was an easy and delicious summer meal!
As a reminder, here is the recipe for the marinade: