Serves 1
Directions
- 1Unpack the chicken breasts and place them on a cutting board.
- 2Cut the chicken breasts into small, bite-sized pieces.
- 3For the garlic yogurt chicken, add greek yogurt, parsley, garlic powder, salt, and black pepper to a blender.
- 4Add olive oil and a half lemon juice to the blender.
- 5Blend the ingredients until smooth.
- 6Pour the garlic yogurt mixture over the diced chicken in a container.
- 7Mix the chicken thoroughly with the marinade until all pieces are coated.
- 8For the spicy Korean gochujang chicken, add gochujang, smoked paprika, garlic powder, onion powder, salt, and pepper to another container of diced chicken.
- 9Add apple rice vinegar and olive oil to the chicken.
- 10Mix the chicken thoroughly with the gochujang marinade until all pieces are coated.
- 11For the creamy ranch & herb chicken, add coriander and green pepper to a blender.
- 12Add fat-free ranch sauce, salt, pepper, garlic powder, low-fat milk, garlic cloves, yogurt, and lemon juice to the blender.
- 13Blend the ingredients until smooth.
- 14Pour the creamy ranch & herb mixture over the diced chicken in a third container.
- 15Mix the chicken thoroughly with the marinade until all pieces are coated.
- 16Cover all three containers with lids.
- 17Stack the containers for storage.
Ingredients
- Chicken breast
- Minced garlic
- Greek yogurt
- Olive oil
- Parsley
- Garlic powder
- Black pepper
- Salt
- 0.5 half Lemon juice
- Gochujang
- Smoked paprika
- Onion powder
- Apple rice vinegar
- Coriander
- .Green pepper
- Fat-free ranch sauce
- Low-fat milk
Equipment
Cutting boardKnifeBlenderPlastic containers
Tips
- Perfect for those with no time for meal prep, just defrost, pop it in the oven or air fryer, and enjoy.
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