- 1 Reynolds® Handi-Vac™ Vacuum Sealer
- 1 Reynolds® Handi-Vac™ Vacuum Freezer Bag, Gallon Size
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 (1 ounce) package herb and garlic dip and soup mix, divided
- 4 boneless, skinless chicken breast halves
- 2 tablespoons olive oil
- Hot cooked rice (optional)
- Place vegetables in an even layer in Reynolds Handi-Vac Vacuum Freezer Bag. Sprinkle with 1 tablespoon seasoning blend. Mix remaining seasoning blend with olive oil; set aside. Place chicken in freezer bag in an even layer on top of vegetables with food touching the textured layer inside the bag. Pour seasoning blend mixture over chicken. Seal bag.
- Vacuum bag with Vacuum Sealer until bag tightens around food. Freeze immediately. When ready to cook, defrost completely in refrigerator.
- Preheat oven to 400 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Foil. Place defrosted chicken and peppers in foil-lined pan in an even layer; discard any remaining liquid in bag.
- Bake 35 to 40 minutes or until chicken is done. If desired, serve over hot cooked rice.