Grilled Chicken

One of my favorite protein options for meal prepping is grilled chicken. This recipe is Greek inspired, since I use olive oil and oregano. I REALLY like this recipe because it calls for simple ingredients that pack some great flavor. This is a really good basic recipe to master and you can definitely change up any way you'd like. 

Typically for the week, I grocery shop and cook a majority of my lunches on Sunday. This makes it easier for me throughout the week to eat healthier and to avoid spending so much money buying food. 

Ingredients:

4 boneless, skinless chicken breasts 

2 cloves of garlic, minced

1 tablespoon dried oregano

1 lemon, juiced and zested

1 tablespoon olive oil

Pinch of salt and pepper

Directions:

Cut chicken into 1 inch cubes. Combine the rest of the ingredients into a bowl and add chicken. Mix together and marinate for about an hour.

Grill on an outdoor grill or grill pan until fully cooked. About 4 minutes per side.

NOTE: Please DO NOT pour marinade that the raw chicken had been sitting in over the cooked meat. Instead, freshen up the flavor of the chicken using fresh squeezes of lemon juice.

Additionally, the zucchini and carrots photographed were roasted in oven and these yummy vegetables are just as easy to make. I use Ina Garten's (bae!) recipe for roasted carrots. However,  I modify the amount of seasonings based on how many vegetables I am using at the time of preparation. 

Here's how I made the vegetables: 

Season the vegetables with some dried parsley, salt, pepper, and good olive oil. 

Roast at 400 degree F for about 25 minutes. 

Hope you try this out! Let me know!

- F

Chicken Parmesan

Chicken Parmesan is a Felice favorite and I am surprised I had not tried to make this before. This was a fun process from start to finish. Also, pounding out meat is really good for getting aggression out. 

       

Ingredients

2 pounds boneless, skinless chicken thighs (could use turkey or pork cutlets too)

½ cup all-purpose flour

3 large eggs

2 to 3 cups panko bread crumbs, as needed

Kosher salt, as needed

Black pepper, as needed

Olive oil, for frying

5 cups Tomato Sauce

1 cup finely grated Parmesan, preferably Parmigiano-Reggiano

½ pound shredded mozzarella

Directions

Heat oven to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap or sandwich nag. Using a kitchen mallet or small sauce pan (like I used), pound meat to even 1/4-inch-thick slices.

Place flour, eggs and panko into three wide, shallow plates or bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.

Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry chicken in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place chicken over the Parmesan and top with the mozzarella. Top with remaining sauce, sprinkle with another third of the Parmesan.

Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 minutes. Let cool a few minutes before serving.

Enjoy with a salad, side of pasta, or in a sandwich. Makes some delicious leftovers too!