Back to School Batch Grilling: Chicken Breasts 3 Ways

I’m back! Summer vacation is over, sadly. The kids have been back in school for almost a month here, but it’s taken me that month to get into a groove with this new routine. All of my kids are in school all day. This hasn’t been the case since Owen was born!

Before school started, I was super excited about having 7-ish hours to myself everyday. I kept making mental lists of all theĀ  things I would accomplish. My house would shine. My blog would flourish. Yeah, neither of those things happened. I felt lost. When you have that much time on your hands and you aren’t so good at being idle, it’s hard.

I’m in a good groove now. I’m teaching my fitness class twice a week, running 2-3 times a week, and chairing a committee that’s planning a 5K fundraiser. I finally feel like the house is coming back together after a summer of neglect.

I have a full plate. At least it’s as full as I would like it to be. So, I like to come up with ways to make meal prepping easier. I’m also trying to clean up my diet after a summer of excess, so I would like easy meal prep, but healthy meals.

Monday was Labor Day. It was a much needed break after three full weeks of school. We decided to pull out the grill and cook a bunch of chicken breasts that we would use for meals later in the week. Instead of seasoning them all the same we chose to to make three different marinades…

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From left to right: Tex-Mex, Asian and Greek.

I divided the chicken breasts among three zipper bags.

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I like to slice chicken breasts length wise to get thinner cuts. It makes the chicken cook more evenly and it makes portions smaller.

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The Tex-Mex marinade consisted of red onion, chopped pickled jalapenos, cilantro, olive oil and a bit of the pickling liquid from the peppers. How much, you ask? I have no clue. I just throw stuff in.

 

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The Asian marinade was a sesame ginger dressing, garlic and soy sauce.

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The Greek marinade was lemon juice, sliced lemon, fresh oregano, garlic and olive oil.

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I added the marinade to each bag, closed the bags and squished them around to distribute the marinades. I’m sure squished is a real cooking term.

I put them in the fridge for about an hour. Then hubby and I had a cocktail. He fiddled around getting the grill ready. When the coals were ready, we put the first batch on.

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Look at all that chicken! We will have plenty for salads and entrees for this week. I will probably freeze some, too.

Yesterday, I made a delicious Thai-style salad. Yum!

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Batch grilling is a great way get ahead on meal prep for the week!


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