Name: Make-Ahead Freezer-to-Oven Chicken Packets
Yield: Makes 4 packets per batch
Ingredients: 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1/4 cup drained marinated sun-dried tomatoes, roughly chopped; 1/4 cup drained pickled onions, roughly chopped; 1/4 cup pitted green olives, halved; 1/4 cup roasted red pepper strips; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 16 grape tomatoes, halved; 1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons; 1 medium shallot, cut in half, then sliced into thin half- moons; 3 tablespoons olive oil; 2 tablespoons dry white wine, vermouth, or chicken broth; 4 (3-inch) fresh rosemary sprigs; 4 (3-inch) multi-branched fresh thyme sprigs; 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1 medium red bell pepper, stemmed, cored, and cut into thin strips; 4 ounces fresh green beans, trimmed and cut into 1-inch pieces; 4 medium scallions, thinly sliced; 1/3 cup roasted unsalted peanuts or cashews; 2 tablespoons minced peeled fresh ginger; 1 teaspoon minced garlic; 2 tablespoons soy sauce (gluten-free if that is a concern); 2 tablespoons unseasoned rice vinegar; 2 teaspoons toasted sesame oil; Up to 2 teaspoons hot red pepper sauce, such as Sriracha; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater

Sliced chicken with sundried tomatoes olives roasted red peppers and onions piled onto three dinner plates with more...

Cooking from sealed packets has become something of a shortcut cliché. most of us know that you can seal ingredients in parchment paper and aluminum foil and bake the individual servings on a baking sheet. But imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes. Consider this one of our best ideas for weekend power cooking: Build as many packets as you want and put a tasty dinner within easy reach for weeks to come. Each of these variations makes 4 packets—and you can make more than one batch, while you’re at it. And one more thing: If you’ve pounded out your workout at the gym or skipped lunch, consider using 2 packets per serving.

Note:

Make sure the oven has reached 425°F before taking the packets out of the freezer. A standard oven can take up to 10 to 15 minutes to hit this mark. To make sure the packets are cooked through, stick an instant-read meat thermometer at an angle through the top of a packet (not the sides or bottom) to make sure the chicken is at 165°F (or pork is at 155°F).

Recipe notes

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Recipe notes

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