HOW TO ADD VARIETY TO MEAL PREP CHICKEN!
Add variety to that boring meal prep chicken with these three delicious clean-eating marinades! Separate a cookie sheet into thirds using tinfoil and create three different flavors of chicken for your meal plans!
My husband and I have been on a mission to eat healthier. I keep calling it a diet, and my husband keeps telling me that it isn’t a diet! And he’s right, it really isn’t. It’s just a healthier way of eating with portion control.
We plan out our lunches and dinners on Saturdays and make a ton of healthy proteins and vegetables and then divide everything into portable containers. If you’re someone who already does this, then you know how amazing it is to be able to pull out a container from the fridge and heat it up and eat your healthy lunch or dinner without the hassle of prepping it right before you eat it. It is magical!
If you haven’t ever tried meal prepping before, I strongly suggest you try it! I feel so much healthier. It really has changed the way I think about food. When I look at the size of my pre-made dinner, I usually think “there’s no way this is going to fill me up”. But no joke. It fills me up every time!
2 pounds boneless skinless chicken breasts
1/4 cup olive oil
3 Tbs garlic minced (Note, adjust to preference)
1/3 cup fresh lemon juice
1 Tbs red wine vinegar
1 Tbs dried oregano
1/3 cup plain Greek yogurt
Kosher salt and freshly ground black pepper to taste
2 English cucumbers peeled and sliced
1/3 cup lemon juice
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano
1 cup plain Greek yogurt
1 English cucumber finely diced
1 tsp – up to 1 Tbs minced garlic adjust to garlic preference
1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
1 1/2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp chopped fresh mint optional
Salt and pepper to taste
3 cups cooked brown rice
1 1/2 pounds cherry tomatoes halved
1/2 cup red onion slices
In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
Add chicken into the bag.
Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
Drain the chicken from the marinade, discarding the marinade.
In a skillet, heat some olive oil over medium-high heat.
I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side.
Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
Remove from pan, and let cool.
Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
Refrigerate while assembling your bowls.
Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
Top with chicken, cucumber salad, and some tzatziki sauce.
Keep for 3- 5 days in airtight container, serve cold!
* Adjust garlic to your preference. I love garlic. Cut back if you don’t (in marinade and tzatziki sauce)The marinade should be drained off, you don’t want to eat all that garlic, just use it to flavor your chicken.**