Lemon Chicken

1 lb. boneless, skinless chicken (cut in strips)
1 Tbsp. oil
1 pkg. snow peas, trimmed
1 small red pepper, cut
1 pkg. (4 serving size) lemon Jell-O gelatin
1 Tbsp. cornstarch
1/2 c. chicken broth
2 Tbsp. Zesty Italian Dressing
2 cloves garlic, minced

1. Heat oil in large skillet on med-high heat.  Add chicken; cook 4 minutes or until chicken is barely pink.
2. Add snow peas and pepper; cook and stir for 2 minutes.
3. Mix dry gelatin and cornstarch in small bowl, then add broth, dressing and garlic. Stir until gelatin is dissolved.  Add to skillet.
4. Reduce heat to medium; cook 3 minutes or until sauce is thickened. Stir frequently. Serve over rice.

To Freezer:
Cook as directed, then let cool and put into a gallon sized freezer bag. Freeze flat.

On Cooking Day:
Thaw. Reheat on stovetop. Serve over rice.

Shared by Amity Davies

By Melissa

FreezeMyFood.com is my site built more out of spreading the word of safe eating and reducing waste than anything else. I'm Melissa and I am a qualified Nutritionist and a Sous Chef at the local Italian restaurant. I aim to educate people on eating well and reducing food waste.

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