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