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!