When most people think “meal prep,” they think grilled chicken, brown rice and broccoli.
Take it from me, meal prep doesn’t have to be that boring.
Chicken is a form of protein we are most likely to get bored of. Why? because we’re not flavoring it properly!
Two things MUST happen to make good grilled chicken:
- The marinade (or spice rub) is a must. This recipe includes one of my favorite easy marinades for grilled chicken.
- Your cooking method has to be on point. This is a bit trickier. Chicken is easy to overcook, which makes it dry.
To get the marinade right, start with the one in this recipe. It’s made of three (or four) common ingredients and it won’t fail you!
To get the grilled chicken cooked perfectly, I highly recommend checking out this comprehensive guide from The Kitchn.
This recipe follows the same exact formula of the classic chicken/broccoli/rice meal prep staple, but here’s how it’s different:
- It uses a different green veggie (asparagus) and a different complex carb (red potatoes)
- The chicken is FLAVORFUL. Not just seasoned with a splash of lemon and pepper (even though that’s good sometimes)
Not a fan of asparagus? Replace it with zucchini, brussels sprouts, green beans or kale (any other green vegetable works)
Not into red potatoes? Sweet potato, mashed cauliflower or Japanese sweet potatoes also work.
Don’t feel like whipping together a marinade? Use BBQ sauce instead (but it won’t be as good!)
I created this grilled chicken recipe to help you beat meal prep boredom, and I know you’re going to love it.
This dish can last up to four days in the fridge in airtight containers. It heats up well on the stove, in the oven on low heat (so the chicken doesn’t overcook) or in the microwave.
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