Greek Chicken (meal prep!)

Happy New Year, y'all!

Today I'm sharing what's probably my favorite recipe for meal prepping (and also makes for an awesome dinner!). I've been baking up a batch of this chicken for the past several months almost every week to use for greek chicken wraps at lunch. I basically live in my car during the work week afternoons and this is a great way for me to be prepared for a healthy lunch on the go that I will actually look forward to. It's super easy and it keeps in my fridge all week so I don't have to have to worry about cooking or prepping anything when I'm really busy at work. For lunch I like to wrap this up with lettuce, tomato, red onion and some tzatziki sauce in a whole wheat tortilla. For dinner you can throw on a greek salad, use for kabobs or pair with my greek spinach rice (see previous post for "Greek Everything").

Servings: 4 (can easily be doubled or tripled!)

Ingredients:

- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 2 cloves minced garlic
- 2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper

Directions:

Throw all ingredients in a gallon-size ziploc or tupperware container to marinate. Shake to coat all the chicken pieces and put in the fridge for however long you have to marinate (1-24 hours, the longer the better!). When you're ready to bake, preheat oven to 350. Coat a baking sheet (covered in foil) with some cooking spray and arrange chicken pieces so they aren't touching each other on the pan. Bake for about 12 minutes until chicken is cooked through and no longer pink in the middle. It will smell delicious!!

Either use immediately or store in an air-tight container for easy wraps during the week!

**If using for greek chicken wraps, I love the OPA brand yogurt-based feta dill dressing or cucumber dill dip. This can be found near the produce section of your grocery store with the refrigerated salad dressings.

Enjoy!!