Chicken in a bag. When I first heard this in my cooking class, I was like whaatttt? I came here to learn how to formally cook and this does not sound very formal.
Although chicken in a bag is not the most formal-sounding name, it does look semi-formal on your plate and it’s great for meal planning! This quickly went from being a recipe I was not too fond of to being something I made on the regular.
This recipe is great because you can prepare 3 or 4 of the bags, stick them in the fridge, and pull one out every night for dinner. SO NICE. It’s also nice if you’re just cooking for one like I am because there aren’t a lot of leftovers. I hope y’all love this recipe as much as I do. 🙂
Want more delicious recipes and faith posts? I recommend my summer salad with candied pecans, anti-inflammatory strawberry and banana smoothie, the best avocado toast, is God your happiness?, 3 things food reminds me of every day, and why I fasted yesterday and why you should too!
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This is one of my favorite recipes because it’s delicious and so easy to meal prep with! You can make 3 or 4 of these bags, store them in the fridge, and pop one in the oven every night! Enjoy!
- 6 oz. chicken breast
- 1/2 15 oz. can of kidney beans
- 1/2 bunch of green onions, chopped
- 1 tbsp. heavy whipping cream
- 1 tbsp. vegetable broth
- 1 tsp. oregano, dried
- 1 tsp. garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Cut two large pieces of aluminum foil and create a bag. To do this, lay one piece of foil directly on top of the other. Fold both pieces of foil towards the center twice, pressing a crease each time. Do this with 3 of the four sides.
- Add the chicken, kidney beans, green onions, garlic, heavy whipping cream, vegetable broth, oregano, salt, and pepper to the bag.
- Seal the bag using the same method in #2.
- Bake for 30-35 minutes. Enjoy!
Quick Tip: Add a little bit of lemon if you want tangy chicken and beans!
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