Greek Chicken Freezer Meal

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  2 tbsp 2 tablespoons kosher salt
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  1.5 lbs Potato, Russet, Baked, Flesh Only
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Oregano, Dried
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  1 tbsp Garlic powder
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  1 tbsp Dill, Fresh
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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Parsley, Fresh

Instructions

1. 1Cut the russet potatoes into 1-inch cubes. Bring a large pot of salted water to a boil over high heat, add the potatoes, and cook 6–8 minutes until just tender but still firm. Drain in a colander and set aside to cool.
2. 2Pat the chicken breasts dry with paper towels. In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, garlic powder, and fresh dill until combined.
3. 3Toss the cooled potatoes with half of the marinade in a large bowl until evenly coated. Add the chicken breasts to the same bowl with the remaining marinade and toss until well coated.
4. 4Divide the marinated chicken and potatoes evenly into 6 airtight freezer containers while still cool. Seal and freeze up to 3 months.
5. 5The night before cooking, transfer a frozen container to the refrigerator to thaw completely.
6. 6Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the thawed chicken and cook 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate.
7. 7In the same skillet, add the thawed potatoes and cook 5–6 minutes over medium-high heat, stirring occasionally, until golden brown and tender.
8. 8Return the chicken to the skillet, toss gently to combine, and divide evenly into an airtight container while hot. Top with fresh parsley and fresh dill. Cool to room temperature, then refrigerate up to 4 days.