When I lunch prep, I try and multitask. I marinated chicken cutlets overnight. Then I baked Teriyaki chicken and Greek chicken, all on the same baking sheet. I added asparagus and a sweet potato to the baking sheet as a side dish to go with each protein.
Spicy avocado Crema (avocado, Greek yogurt, Mexican Crema, and a little bit a jalapeño) on top of the Teriyaki chicken adds a creamy touch with additional avocado for more texture.This is the Greek chicken. 1/2 of the sweet potato goes perfectly with this lunch. With a little butter and brown sugar and this lunch box is complete.
The other half of the sweet potato Can easily become lunch on its own.
Lunch Prep - Chicken
- 2 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp cornstarch
- 1 tsp ginger fresh, peeled and minced
- 1 tsp toasted sesame oil
- 1 tsp rice wine vinegar
- 1 Tbsp honey
- 1/2 lemon juiced
- 1 tsp fresh parsley leaves
- 1 tsp garlic minced
- 1 tsp Rosemary minced
- 1 tsp oregano dried
- 1 tsp thyme dried
- pinch salt & pepper to taste
Preheat oven to 400
In two small zip-top bags, prepare each marinade and add 1 chicken cutlet to each bag (a pork chop would work too). Make sure each cutlet is well coated in marinade. Refrigerate overnight.
When you are ready to cook, prepare a medium baking sheet. Place chicken in a row down the middle of the baking sheet and add a green vegetable such as asparagus or broccoli to one side. Add a sweet potato(wrap in aluminum foil) or diced potatoes to the other side.
You can also chose to grill the chicken, I would have if it wasn't pouring outside!
Bake for 25-20 minutes, until the chicken is cooked through. Remove the chicken and asparagus and/or other vegetables when cooked. If using a sweet potato, place it back in the oven directly on the rack for another 30 minutes or so, until soft.
With two lunch containers ready, place one cutlet in each and add asparagus, broccoli, potatoes, rice, couscous...whatever you desire.
Each container will warm up for lunch at home or office in a minute or so! Enjoy!