Meal-Prep Curried Chicken & Chili-Lime Chicken
Save time and maximize your efforts by mixing up two separate chicken marinades and cooking multiple recipes at once. This simple but flavorful meal-prep chicken dinner idea lets you cook ahead and not be bored with your choices by mid-week. Both recipes are roasted together on a baking sheet; a foil barrier keeps them separate. Make this base chicken recipe and use it to create the Meal-Prep Chili-Lime Chicken Bowls & Meal-Prep Curried Chicken Bowls (see associated recipes) for lunch or dinner this week.
Servings: 8
Ingredients
Curried Chicken
- ¾ cup low-fat plain yogurt
- ⅓ cup grated onion
- 2 tablespoons mild curry powder
- 1 ½ tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Chili-Lime Chicken
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon lime zest
- 1 ½ tablespoons lime juice
- 2 cloves garlic, grated
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Directions
- To prepare Curried Chicken: Stir yogurt, onion, curry powder, lemon juice, oil, salt and cayenne, if using, together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- To prepare Chili-Lime Chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and create a foil barrier to divide the baking sheet in half.
- Place the Curried Chicken, in a single layer, on one side of the foil and the Chili-Lime Chicken, in a single layer, on the other side of the foil. Roast until the chicken is cooked through, 15 to 18 minutes.
- Edge over the top.