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4.9 from 48 votes

Meal Prep Chicken - 3 Ways

How to meal prep chicken for the entire week! Salsa verde, lemon pepper + orange chicken marinades included. SO GOOD, SO EASY!

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins
Servings: 4 - 6 servings
Course: Main Course

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 recipe of desired marinade
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper
For the salsa verde marinade
  • ¾ cup salsa verde
  • 1 shallot minced
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon lime zest
  • 3 cloves garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
For the lemon pepper marinade
  • ¼ cup chicken stock
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
For the orange chicken marinade
  • 3 tablespoons Teriyaki sauce
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 4 cloves garlic minced
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper

Instructions

    Cup of Yum
  1. In a gallon size Ziploc bag or large bowl, combine chicken and desired marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
  2. Heat canola oil in a large skillet over medium high heat. Add chicken and marinade, and cook, stirring often, until golden brown and marinade has reduced, about 13-15 minutes.
  3. Stir in 2 tablespoons water, scraping any brown bits from the bottom of the skillet; season with salt and pepper, to taste.
  4. Serve immediately.