Meal Prep Chicken – 3 Ways
Chicken meal prep for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!
Hello to the best kind of chicken meal prep for the entire week!
One recipe. Three marinades. Three epic marinades – salsa verde, lemon pepper and orange chicken.
You’ll need 1.5 pounds of boneless, skinless chicken thighs (chicken breasts can easily be substituted) for each marinade. So if you’re prepping for yourself and for your family/boyfriend/girlfriend/husband/wife/best friend, you can make either two of the three marinades or all three – that way you can mix it up without having orange chicken every single day.
Yes, sometimes there’s such a thing as too much orange chicken.
All marinades are super easy to whip up with easy-to-find ingredients you already have on hand. Let them marinate for 2-8 hours and throw into a skillet (separate skillets for separate marinades) until tender and golden brown, letting them simmer in those fantastic juices.
Serve with desired veggies, grains, and/or protein for your favorite salad.
Meal Prep Chicken - 3 Ways
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 recipe of desired marinade
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper
For the salsa verde marinade
- ¾ cup salsa verde
- 1 shallot, minced
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the lemon pepper marinade
- ¼ cup chicken stock
- 1 ½ tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the orange chicken marinade
- 3 tablespoons teriyaki sauce
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 4 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
Instructions
- In a gallon size Ziploc bag or large bowl, combine chicken and desired marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Heat canola oil in a large skillet over medium high heat. Add chicken and marinade, and cook, stirring often, until golden brown and marinade has reduced, about 13-15 minutes.
- Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.
- Serve immediately.
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