HOW TO ADD VARIETY TO MEAL PREP CHICKEN!

Lemon & Thyme Marinade

Author: Jen Nikolaus
Ingredients

• 1 pound boneless, skinless chicken breast, cut into cubes
• Zest from ½ lemon
• 2 Tbsp. fresh lemon juice
• 1 tsp. fresh thyme, diced
• ½- 1 Tbsp. olive oil
• ¼ tsp. kosher salt
• ¼ tsp. fresh ground pepper
• 1 small garlic clove, minced

Instructions

1. Mix lemon zest, lemon juice, thyme, oil, salt, pepper and garlic together in a small bowl. Pour over chicken cubes and toss until coated.
2. Bake on baking sheet for about 20 minutes at 400ºF.

Cajun Rub Marinade

Author: Jen Nikolaus

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into cubes
• ½ tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. Mexican oregano
• ¼ tsp. cayenne, or more if desired
• ¼ tsp. kosher salt
• ⅛ tsp. red pepper flakes, or more if desired
• drizzle coconut or olive oil

Instructions

1. Mix paprika, garlic powder, onion powder, oregano, cayenne, salt and pepper flakes together.
2. Sprinkle on raw chicken cubes, drizzle with coconut or olive oil and toss.
3. Bake on baking sheet for about 20 minutes at 400ºF.

Southwestern Marinade

Author: Jen Nikolaus

Ingredients

• 1 pound boneless, skinless chicken breast, cut into cubes
• 1 small clove garlic, minced
• 1 Tbsp. fresh lemon juice
• ¼ tsp. ground cumin
• ¼ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. Mexican oregano
• 1 Tbsp. diced fresh cilantro
• ½ Tbsp. olive oil
• ¼ tsp. chili powder

Instructions

1. Combine garlic, lemon juice, cumin, salt, pepper, oregano, cilantro, olive oil and chili powder in a small bowl. Toss with chicken cubes.
2. Bake on baking sheet for about 20 minutes at 400ºF.

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