Salsa Chicken -Freezer Meal

Salsa Chicken

1 lb Chicken Breasts, cut into 1-2 inch pieces
3/4 cup Uncooked Brown Rice
1 3/4 cup Bones & Marrow Broth
1/2 cup Salsa
1 packet Taco Seasoning Mix, divided


Have a 9 x 13 or two 9×5 disposable baking dish(es) ready.

Pour the uncooked rice, Bones & Marrow Broth, and 1 teaspoon of the taco seasoning into a 9 x 13 baking dish. Stir to combine.

Place the butterflied chicken breasts and remaining taco seasoning into a bowl and stir to fully coat.

Lay the seasoned chicken breasts on top of the rice and pour salsa over the top.

Cover with disposable dish lid, write instructions then wrap in plastic wrap.


Cooking instructions:

Store in the freezer for up to 3 months.

Thaw in the fridge.

Preheat oven to 375 degrees.

Bake for 45 minutes, covered.

After 45 minutes, open and test rice to make sure it’s tender.

Re-cover and bake 15 more minutes or until rice is tender.