Part 2! ALL PURPOSE CHICKEN * 1 1/2 lbs boneless skinless chicken breasts or thighs * 3 tablespoons olive oil * 2 tablespoons soy sauce * 1 tablespoon Dijon mustard * Juice of 1 lemon * 3 cloves garlic, minced or grated * 1 tablespoon honey * 1 teaspoon kosher salt * 1/2 teaspoon black pepper Instructions: TO MARINATE AND FREEZE: 1. Add all the contents to a large zip lock bag or similar leak proof storage. Shake to combine and let the chicken marinate overnight in the fridge. 2. Freeze for up to 3 months. TO DEFROST: 1. Make sure the chicken is in a leak-proof bag. Fill the sink or a large bowl with cold tap water, not warm or hot. 2. Place the bagged chicken fully under the water. If it floats, weigh it down with a plate or heavy bowl. 3. Drain and refill with fresh cold water every 30 MINUTES to keep it at a safe temperature until it has thawed, 1-2 hours. TO COOK: 1. Heat a large skillet over medium heat with a drizzle of neutral oil. Add the chicken to the skillet and cook for 3-...