Meal Prep Chicken
NOTE: Nutritional facts may be slightly off because they don't consider the fact that much of the marinade is left behind and never consumed.
Servings: 8 people
Equipment
- 1 blender
Ingredients
- ½ cup fresh parsley
- ½ cup olive oil
- 4 garlic cloves
- 1 tablespoon Calabrian chili paste
- 1 teaspoon salt divided
- 4 tablespoons lemon juice
- Zest of 2 lemon
- ⅓ cup Greek yogurt
- 2.5 pounds chicken thighs boneless and skinless
Instructions
- Add the first 8 chicken ingredients to a food processor or blender and blend until smooth.
- Place the chicken in a food-safe container and cover with the chicken marinade. Store, covered, in the refrigerator until ready to cook. Chicken can sit in an airtight container in the fridge for up to 3 days.
- To cook the chicken, preheat the oven to 375°F. Place the chicken thighs onto a parchment-lined baking sheet and bake in the top 3rd of your oven for 25 minutes or until the chicken has an internal temperature of 165°F.
Nutrition
Calories: 442kcal | Carbohydrates: 2g | Protein: 24g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 406mg | Potassium: 344mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg
