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I am a creature of habit. Every Sunday morning I make my grocery list over breakfast. For some Sunday is a day of rest. For me, Sunday is a day to grocery shop and meal prep. My work hours can be unpredictable and I often have to work late into the evening. Meal prep is an easy way to remain on track with my fitness goals during the hectic work week.
Chicken breasts get a bad rap. Many people default to the same chicken recipes as chicken is a great source of protein and easily available at the store. I love chicken, but I always switch up my recipes otherwise my husband will say “we are having chicken again?!” Search no more, this recipe is the answer to your chicken woes!
Do you struggle with chicken breasts that are dry and chewy? My secret to making evenly cooked, tender chicken breasts is to fillet the breasts. For this recipe I bought a package of 3 large chicken breasts, about 1.2 lbs. I filleted each breast making 6, thinner breasts. Filleting chicken breasts cuts the cooktime in half and you will no longer wait for the pink center to cook while the rest of the chicken dries out.
Now that we have the filleting down, you must marinade your chicken! This adds a depth of flavor and juiciness that you cannot get from seasoning alone. This chicken marinade is easy to make and can marinade up to 6 servings of chicken- the beauty of meal prep! Once marinated you can cook on the grill, stovetop, or bake.
The Perfect Chicken Marinade
Ingredients
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce (Gluten Free)
- 2 tbsp Honey
- 1 tbsp Red Wine Vinegar
- 1 tbsp Minced Garlic
- 1 tsp Italian Herb Seasoning
- 1 Lemon
- 1 pinch Ground Pepper
Instructions
- Add all ingredients, including the juice from 1 lemon (about 1/4 cup) to a bowl. Whisk together until combined.
- Add marinade to chicken and set in fridge for as little as 30 minutes or up to 2 hours. I prefer to use a glass Tupperware dish for marinating.
- After marinating you can cook on the grill, stove top or bake in the oven. For this recipe I cooked on the grill plate on the stove over medium high-heat. I cooked for 3 minutes on each side, then flipped to finish off with another 1 minute on each side. Enjoy!
