Freezer-friendly · Recipe
Smoked Paprika Chicken Breast
Sous vide once. Vacuum seal. Freeze 9 months.
Lean high-protein chicken breast prep with smoked paprika and basil. Sous-vide, then vacuum-sealed — freeze up to 9 months.
Freezer notes
Can you freeze Smoked Paprika Chicken Breast?
Yes — Smoked Paprika Chicken Breast freezes well: freeze it cooked, it keeps up to 9 months in the freezer, about 5 days in the fridge.
How to freeze Smoked Paprika Chicken Breast
Cook sous vide, cool completely in an ice bath, then vacuum-seal and freeze - the seal is what gets you to 9 months.
How to reheat Smoked Paprika Chicken Breast
Thaw in the fridge, then reheat gently in a 65°C / 150°F water bath or a low oven until warmed through.
The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.
Ingredients
- 1.5 kg Chicken fillet
- 3 g Smoked paprika
- 2 sprigs Green basil
- to taste Pepper
Method
- Rub the fillet with smoked paprika and pepper, add basil.
- Cook sous-vide at 65°C for 90 minutes.
- Cool, vacuum-seal, and freeze.
Equipment
- oven or pot
- vacuum sealer
- thermometer
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 46 g |
| Fat | 6 g |
| Carbs | 1 g |
Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.
Cook once, eat twice
The date you froze it is the part you'll forget
Expireless remembers when a dish went into the freezer and tells you before it's past its best — so a batch you cooked on purpose doesn't turn into a mystery bag.
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