I have a large amount of chicken breast that is vacuum sealed in Honey Mustard marinade..

I have a large amount of chicken breast that is vacuum sealed in Honey Mustard marinade.

Give me a keto recipe we can make with the chicken. It would be ideal if the recipe can be frozen & reheated when we are ready to eat them.

Other than keto we have a preference for low gluten content where possible and to cook the chicken and reheat the frozen meals with sous-vide.

ChatGPT-4o

Here is a keto-friendly recipe for the honey mustard marinade you have. The recipe can be pre-cooked, frozen, and then reheated when you’re ready to eat it.

Honey Mustard Chicken Thighs with Cauliflower Mash

Marinade Chicken Breast

• 2 Chicken Breasts
• 1Tbsp Honey
• 1 Tbsp Dijon Mustard
• 2 Tbsp Apple Cider Vinegar
• 1/4 cup of olive oil

This can be done months in advance and the chicken can be left in the freezer until you’re ready to cook it provided you have vacuum sealed the chicken so it doesn’t get freezer burn.

1. Mix the Honey, Dijon Mustard, Apple Cider Vinegar and Olive Oil in a bowl. Once mixed, pour it into a vacuum seal bag with the chicken breast, vacuum seal and leave in the fridge overnight to marinade.
2. Next morning — transfer the bag to freezer until you’re ready to use it.

Cauliflower Mash

• 1 large head of cauliflower
• 2–3 cloves of garlic
• 2–4 tablespoons of butter
• 2–4 tablespoons of cream or milk (adjust for desired consistency)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese or other cheese of your choice

1. Remove the leaves and core from the cauliflower. Cut the cauliflower into small florets.
2. Bring a large pot of water to a boil. Add a pinch of salt to the water. Add the cauliflower florets (and garlic cloves if using) to the boiling water. Cook for about 10–15 minutes, or until the cauliflower is very tender and can be easily pierced with a fork.
3. Drain the cooked cauliflower (and garlic) in a colander, shaking off any excess water. Let it sit for a minute or two to allow more steam to escape, which helps prevent the mash from becoming too watery.
4. Transfer the cauliflower to a food processor or a large bowl if using an immersion blender. Add the butter and cream (or milk) to the cauliflower. Blend or mash until the mixture is smooth and creamy. You can make it as smooth or as chunky as you like. If the mash is too thick, add more cream or milk, a tablespoon at a time, until you reach your desired consistency.
5. Season the cauliflower mash with salt and pepper to taste. If desired, blend in the grated Parmesan or other cheese until melted and well combined. Garnish with fresh herbs like chives or parsley if desired.

This can also be done in advance and frozen if you wish, Here’s how to do it:

Steps to Freeze Cauliflower Mash

1. Allow the cauliflower mash to cool completely to room temperature.
2. Divide the mash into individual portions if you prefer, or keep it in a single large container. Portioning can make it easier to thaw and use just what you need.
3. Place the cooled mash into vacuum sealed bags or airtight, freezer-safe containers.
4. Label the bags or containers with the date so you can keep track of how long it’s been in the freezer.
5. Place the bags/containers in the freezer. The cauliflower mash should keep well for up to 2–3 months.

Thawing and Reheating

1. Put the vacuum sealed bag into the water bath for 60 minutes at 65℃ (149°F).

Note: The mash might be slightly more watery after freezing due to the cauliflower releasing water. You can stir it over low heat to evaporate some of the excess moisture or add a bit of cream or cheese to restore the desired consistency.

Sous-Vide Chicken Breast

1. Sous-vide the chicken vacuum sealed in the marinade in a water bath at 65℃ (149°F) for 1 hour.
2. When the chicken is cooked remove the bags from the water bath, drain the liquids into the pot that you’re going to make the sauce in and pat the breasts dry with paper towel making sure to remove any excess marinade so it doesn’t become burned in the pan.
3. Sear the breasts in a very hot pan for no longer than a minute per side just to give a bit of colour to the outside of the meat.
4. Once the mash, sauce and meat are ready to serve, slice the breasts into 5–10mm thick slices and serve on the plate with cauliflower mash and honey mustard sauce.

Note: Don’t carve the breasts until just before you’re ready to serve in order to retain as much moisture as possible.

Honey Mustard Sauce

• 1 Tbsp Dijon Mustard
• 2 Tbsp Seeded Mustard
• 1/4 Cup Apple Cider Vinegar
• 1 Cup Cream
• 2 Tbsp Butter
• 1 Sprig Thyme
• 2 Tsp Corn Starch in slurry of hot water

1. Take the pot that you drained the excess liquids from the vacuum sealed bag into and add all the ingredients except the cornflour slurry, butter and thyme.
2. Stir the mixture on a medium heat until everything comes together, continue stirring every so often while you wait for it to thicken slightly.
3. Season with salt and pepper to taste then add the cornflour slurry, stirring until the sauce thickens.
4. When you think the sauce is ready to serve drop the butter and thyme into it, stirring until butter streaks are no longer visible.

Serve the chicken on top of the cauliflower mash with honey mustard sauce over it.

Freezing Instructions

1. Cool, slice and portion the chicken into vacuum seal bags.
2. Cover with a generous amount of honey mustard sauce and vacuum seal, keeping the cauliflower mash (if freezing) in separate bags.
3. Label the bags with the date and contents, then place them flat in the freezer. The chicken and sauce should keep well for up to 2–3 months.

Reheating Instructions

1. Thawing (Optional) — Transfer the frozen chicken and cauliflower mash to the refrigerator to thaw overnight. If you’re short on time, they can be reheated directly from frozen using sous-vide.
2. Set up your sous-vide immersion circulator and heat the water to 65°C (149°F).
3. Place the vacuum-sealed bag with the chicken and sauce into the water bath. You can also put the cauliflower mash in at this time.
4. Reheat the for 45–60 minutes if thawed, or 1.5–2 hours if frozen, ensuring the chicken is heated through.

Finishing Touches

• Once reheated, remove the chicken and cauliflower mash from the bags.
• Stir the mash if necessary to restore its consistency. You can add a little butter or cream if it appears watery.
• Plate the reheated cauliflower mash and top with the sliced honey mustard chicken.
• Drizzle any remaining sauce over the chicken, and garnish with fresh herbs if desired.