Lunch Prep - Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


Teriyaki Marinade

  • 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

Greek Marinade

  • 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


  1. Preheat oven to 400

  2. 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.

  3. 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.

  4. You can also chose to grill the chicken, I would have if it wasn't pouring outside!

  5. 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.

  6. 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!