Jilly’s Asian Marinated Chicken and Garlic Dill Roasted Potatoes

This is probably one of the easiest cook ahead meals and the flavor is out of this world.

Asian Marinated Chicken


  • 2 Boneless Skinless Chicken Breasts
  • 3 Tablespoons Balsamic Vinegar
  • Juice of 1 Large Orange
  • 1/2 Onion Diced
  • 1/2 Teaspoon Honey
  • 1 Clove Minced Garlic
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons A-1 Steak Sauce
  • 1 Teaspoon Chicken Bouillon Paste or 1 Chicken Bouillon Cube Crushed

Sauté diced onions in olive oil until onions are soft but not clear. Add minced garlic and sauté until onions are clear. Add Balsalmic Vinegar, Orange Juice, A-1 Steak Sauce, Honey, Dill and Chicken Bouillon. (Note: I prefer the paste as it combines much more quickly. If you use the crushed cube, crush it in a measuring cup and add a teaspoon of hot water. Mix it until dissolved then add to the marinade mixture.)

Continue cooking on low for five minutes. Remove from heat and place in bowl. Allow to cool for ten minutes. Wash chicken and pat dry. Place in marinade. Cover and put in the refrigerator for 1 hour.

Place 1 tablespoon olive oil in skillet and heat to medium heat. Once hot, remove chicken from marinade and place into skillet. Cook until chicken is brown on both sides. Add marinade and cook on low for additional 10-15 minutes or until chicken is tender.

For freezing I chose to cut the chicken into bit sized pieces adding some of the marinade to each package. This will allow for quicker cooking in the boil in a bag and the marinade will absorb into each and every delectable bite.


Garlic Dill Roasted Potatoes

Collage Taters Cooking A great addition to the Asian Marinade Chicken, these no fuss potatoes are easy to whip up. They can be cooked, frozen and vacuum sealed to make a great boil in a bag side dish.




  • 6 Small Roasting Potatoes Cut Into Bite Sized Wedges (White or Red Potatoes…whatever you prefer.)
  • 2 Tablespoons Dill
  • 2 Tablespoons Olive Oil
  • 1/2 White or Yellow Onion Diced
  • 1 Clove Minced Garlic
  • 1 Teaspoon White Pepper
  • Salt & Pepper To Taste
  • 2 Small Pads of Butter or Margarine

In skillet combine olive oil and diced onions. Cook on medium until onions are soft but not clear. Add minced garlic. Cook until onions are clear. Toss in potatoes, dill, and white pepper. Continue cooking on medium heat until potatoes are browned and cooked thoroughly but not too soft. (This is important if you are going to freeze and reheat later. If you overcook them they will turn to mush when you cook in the boil in a bag.) Depending upon the size wedges you made, you may need to add additional olive oil to cook completely.

Once cooked, allow to cool, divide into individual portions. Place each individual portion into it’s own vacuum seal bag. Add one pad of butter, seal and freeze. When you are ready to eat them, simply pop the bag into a pot of boiling water and cook for 5-7 minutes. Voila! A delicious potato side dish to add to your Asian Marinated Chicken or other favorite meal.