Sunday, 25 May 2014

Greek Chicken

Sometimes I get into a creative mood where I feel like doing some meal prepping, it doesn’t happen all the time but I try to set aside time about once a month for this. Last time I decided to make these marinated chicken breasts and popped them in the freezer for a quick week night meal; this process of meal prepping is especially helpful in the summer when it’s to nice out to spend a lot of time preparing and cooking dinner. You simply have to thaw your chicken, pop it into the oven and then come up with some type of side! I generally make something easy, like roasted broccoli or Creamy Parmesan Rice for a healthy side.





I really liked this marinate because the prep was almost non-existent (I just had to peel and mince 6 cloves of garlic) and then it was ready to be poured onto the chicken! You can also prepare this chicken many different ways, we don’t have our BBQ yet so I baked it, but if you could grill it as well. And the leftovers would be perfect for a nice chicken Caesar salad for the next day’s lunch! Either way you’ll enjoy the light flavour of this chicken!

Greek Chicken
A flavourful marinade that will keep your chicken moist and tender, perfect for a quick weeknight meal!

Time:
Prep Time: 10 minutes // Cook Time: 30-35 minutes // Yields: 2 Servings

Ingredients:
  • 2 boneless, skinless chicken breasts
  • 2 TBSP Olive Oil
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 6 cloves garlic, minced
  • 1 tsp. Dried oregano
  • 1 tsp. Dried basil
  • 1 tsp. Garlic powder
  • Black pepper

Directions:
  • Mix all ingredients, except chicken breasts, in a freezer safe Ziploc bag; set aside.
  • Trim fat off chicken breasts and scored them, then place in the marinade; shake to coat, and seal the bag, pressing as much air out as possible; freeze.
  • To thaw, simply place bag in a shallow dish in your fridge overnight
  • Preheat oven to 375°F, place chicken on a rimmed baking sheet and pour remaining marinade over top, bake for 30 – 35 minutes or until chicken is fully cooked with no pink in the middle.


*I made this marinated chicken ahead of time and froze it for about a month, but if you are looking to have it that night I recommend letting it marinate in the fridge for at least an hour before cooking – the longer it marinates, the more flavour it will have!


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