January 23, 2017

Greek Chicken: Lunch Meal Prep

I have lunch goals, how about you?
My lunch goals consist of things like including super simple recipes on my meal plan, following that meal plan, inexpensive, something my husband will eat, and nutritious.

This Greek Chicken meal prep recipe that I saw on Facebook and Pinterest no less than 15 times last week, checks all the boxes for my lunch goals. So, I tried it with a very minimal variation.

We will have this for lunch on Monday and Tuesday.

So, here is how I prepared this in a short time from cook to packed and stocked in the fridge.

INGREDIENTS
Greek Chicken
1.5 lbs boneless chicken breasts
1/4 cup grapeseed oil
1 Tbsp white wine vinegar (I was out of red wine vinegar...)
1 Tbsp dried oregano
1/3 cup plain Greek yogurt
Kosher salt and ground black pepper to taste

Cucumber Salad
2 cucumbers, peeled, diced
1/3 cup lemon juice
1 Tbsp white wine vinegar (Again, still out...)
1 Tbsp mincled garlic
1/2 cup unsweetened almond milk
1/2 tsp dried oregano

Tzatziki Sauce
5 oz cup plain Greek yogurt
1 cucumber, finely diced
1 Tbsp minced garlic
1/2 Tbsp dried dill weed
1 Tbsp lemon juice
Salt and pepper to taste

INSTRUCTIONS
1. Place a gallon zip bag (I am a fan of Hefty sliders) in a large cup for stability. Combine the oil, lemon juice, white wine vinegar, Greek yogurt, garlic, oregano, salt and pepper. Whisk to mix.

2. Place chicken in the bag. Marinate for 30 minutes up to 12 hours.

3. Drain the chicken from marinade. Discard the marinade.

4. Heat some additional grapeseed oil in a large skillet over medium-high heat.

5. Cook chicken, flipping to avoid burning the exterior. Cook approximately 4-5 minutes per side depending on thickness of chicken. Always make sure chicken is at least 165 degrees internal temp.

6. Remove from pan and let cool. Once cool, cut the chicken into bite-size pieces.

7. While chicken is cooling, you can make the cucumber salad. Toss the cucumbers and all other salad ingredients in a medium size bowl. Set aside until time to assemble.

8. To make the tzatkiki sauce combine all ingredients and whisk to combine. Divide sauce in four, using small dressing containers or small zip bags.

9. Portion the chicken and cucumber salad among four lunch containers of choice.

10. These lunch boxes will stay fresh 3 - 5 days in airtight containers. Serve cold or warm the chicken only.

The original recipe can be found HERE.



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