Meal Prep Chicken - 3 Ways

Meal Prep Chicken - 3 Ways

How to meal prep chicken for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!

 #Meal #Prep #Chicken #- #3 #Ways

Yield: 4-6 servings
prep time: 2 hours 15 minutes
cook time: 15 minutes
total time: 2 hours 30 minutes

Ingredients:

• 1 1/2 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
• 3/4 cup salsa verde
• 1 shallot, minced
• 3 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lime zest
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• For the lemon pepper marinade
• 1/4 cup chicken stock
• 1 1/2 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
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper

Directions:

1. 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.
2. 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.
3. Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.
4. Serve immediately.

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