Creamy Chicken & Broccoli Meal Prep
Yields 4 large freezer-friendly portions
Ingredients
Protein: 2 lbs boneless, skinless chicken breasts (cooked and shredded).
Vegetables: * 2 large heads of broccoli (cut into small florets).
2 large red bell peppers (diced).
The Sauce:
1 cup Greek yogurt or sour cream.
1 can (10.5 oz) condensed cream of chicken soup (or a homemade white sauce).
1/2 cup grated Parmesan cheese.
1 tbsp garlic powder.
1 tsp onion powder.
Salt and black pepper to taste.
Optional: 1 tsp dried oregano or Italian seasoning.
Instructions
Prepare the Chicken: Boil or bake the chicken breasts until fully cooked. Use two forks to shred the meat into bite-sized strips. Let it cool completely before mixing.
Chop the Veggies: Wash and chop the broccoli and peppers. Ensure they are dry so the sauce doesn’t become too watery.
Mix the Sauce: In a large bowl, whisk together the Greek yogurt (or sour cream), cream of chicken soup, Parmesan cheese, and seasonings.
Combine: Add the shredded chicken, broccoli, and peppers to the bowl. Toss everything until the ingredients are evenly coated in the creamy sauce.
Bag it Up: Divide the mixture into four large gallon-sized freezer bags, as seen in your photo. Squeeze out as much air as possible before sealing.
How to Cook It Later
From Fresh/Refrigerated: Empty a bag into a large skillet. Cover and cook over medium heat for 10-12 minutes, stirring occasionally until the broccoli is tender and the sauce is bubbling.
From Frozen: Thaw in the refrigerator overnight, then follow the skillet instructions.
Serving Suggestion: This is excellent served over cooked rice, quinoa, or your favorite pasta.