We’ve all been there: those days when there’s no time to cook from scratch (or you're feeling kinda lazy) — but the idea of takeout or fast food just isn’t an option either. Instead of settling for a bowl of cereal or a cold-cut sandwich, turn to your freezer. With just a little bit of planning and meal prep you can easily stock it full of dishes that everyone in the family will love — and that are ready with almost no work at all. Plus, since some of the cooking was done in advance, cleanup is easier, too! One of our favorites? This stir-fry-inspired take on pasta primavera. We skip the pasta but keep all the iconic flavors. Just serve with crusty bread for soaking up all the delicious sauce.
TIME & SERVINGS
YIELDS:4 SERVING(S)
PREP TIME:30MINUTES
COOK TIME:30MINS
INGREDIENT
4 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
2 tablespoons finely chopped garlic
Kosher salt and freshly ground black pepper
12 ounces green beans, trimmed and cut into 2-inch pieces
One 6-ounce container cherry or grape tomatoes, halved
1 red bell pepper, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Minced fresh flat-leaf
2 tablespoons Dijon mustard
2 tablespoons finely chopped garlic
Kosher salt and freshly ground black pepper
12 ounces green beans, trimmed and cut into 2-inch pieces
One 6-ounce container cherry or grape tomatoes, halved
1 red bell pepper, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Minced fresh flat-leaf
INSTRUCTIONS(STEPS)
- Whisk together the butter, mustard, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the green beans, tomatoes and peppers and toss to coat. Cover with plastic wrap and microwave until the green beans are crisp-tender and still bright green, about 2 minutes. Remove the plastic wrap and let cool completely.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Sprinkle with the parsley and Parmesan and serve with a piece of baguette.