Well, my fridge is down for the count and hasn’t been working since Wednesday evening. We had the repairman out yesterday. Tuesday morning he will come back (after the part our refrigerator needs is sent here) and fix it up. As you can imagine that has thrown my menu for a bit of a spin. We do have my parents’ apartment sized refrigerator (which they also use, of course) and a dorm room sized one. All in all not such a big thing, but it has made it interesting…
With all this going on, I am grateful for freezer meals. I can just thaw and pop something in to cook when it has been harder to have a lot of perishable ingredients around. It looks like MJ is unable to post for Freezer Food Friday this week, but check back with her next week and see what is in her freezer. If you have a gluten free menu that you would like to share, post it on your site and link it here. Then leave me a comment below and will add you to the Gluten Free-zer Friday roundup. Thanks!
6- 6 ounce boneless, skinless chicken breasts
salt and pepper to taste
3 tablespoons olive oil
1 large sweet onion, diced
6 garlic cloves, minced
3/4 cup gluten free chicken broth
1 – 14.5 ounce can diced tomatoes
3.4 cup pitted kalamata olives, coarsely chopped
3 tablespoons fresh oregano, minced
3 tablespoons fresh parsley, minced
Season chicken breasts with salt and pepper. Heat two tablespoons olive oil in a skillet over medium-high heat. Add chicken breasts to pan, cooking until golden brown, about 5 minuets per side. Remove chicken breasts from pan onto a plate.
Add last tablespoon of oil to pan with the onion. Cook onion until just starting to carmelize. Stir in garlic and cook for about 1 minute. Add broth, olives, capers (if using), tomatoes, chicken (and any juices on plate). Simmer until chicken is cooked though and sauce liquid is reduced, about 3-5 minutes.
Turn off heat. Stir in fresh oregano and parsley.
Serve chicken on rice topped with vegetable mixture.
To freeze: Cool mixture and place into a large freezer bag or container. Remove as much air as possible and freeze. Label container. When ready to eat, thaw and reheat on stove top.
If I am making this meal as a gift, I will cook the rice, cool and layer on the bottom of a pan, and arrange the cooled chicken pieces on top. Top with the veggie mixture, seal well, label with reheating instructions and name of dish, then freeze.
Participating in Gluten Free-zer Friday:
1. If you would like to participate, simply email your post link or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.