Freeze: Chicken Primavera Stir-Fry

Ingredients:

• 4 tbsp unsalted butter, melted
• 2 tablespoons Dijon mustard
• 2 tbsp finely chopped garlic
• 350 g green beans, trimmed and cut into 5 cm pieces.
• 1 container (170 g) grape or cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
• Chopped fresh parsley and grated Parmesan, for serving
• 1 baguette, warmed and cut into 4 pieces

Preparation:

1. In a large microwave-safe bowl, whisk together the butter, mustard, garlic, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Add the green beans, tomatoes, and bell peppers and toss to coat. Cover with plastic wrap and microwave. Cook until the beans are crisp-tender and still bright green, about 2 minutes. Remove the wrap and let the vegetables cool completely.
2. Place the marinated vegetables in a large zip-lock plastic bag and add the chicken. Squeeze out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to use. Defrost in the refrigerator at least 24 hours before cooking.
3. Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
4. Divide the chicken and vegetables among four plates. Sprinkle with parsley and Parmesan and serve with a slice of baguette.
   
   

   Note

   
   To reheat the baguette, place it in an oven preheated to 150°C for 5-10 minutes, depending on its thickness.