What’s better than a 30-minute meal??? THREE meals made in 30 minutes!
If you don’t know, I am a mom to THREE little girls so I have my hands full & although I LOVE to cook I also totally appreciate the night off.
You can cook this on a Sunday afternoon OR for a weeknight meal & eat the leftovers for lunches or dinners throughout the week!
For all three recipes prepare the Chicken (1 lb per recipe):
3 lbs boneless skinless chicken breast or tenderloins, cut into bite-size pieces
Curry Marinade:
1/4 Cup canned Coconut Milk
1/2 tsp dried onion
1 Tbsp Mild Yellow Curry Powder
1 1/2 Tbsp fresh squeezed lemon juie
1 Tbsp Olive Oil
Sea Salt & Ground Pepper to taste
Chili-Lime Marinade:
1 Lime zested & juiced
1 Tbsp raw honey
1 clove garlic, minced
1 tsp cayenne pepper
1 tsp ground cumin
1 Tbsp extra-virgin olive oil
Sea Salt & Ground Pepper to taste
Garlicky-Coconut Marinade:
1/4 Cup canned Coconut Milk
2 Cloves Garlic, minced
1 tsp Dried Oregano
1/4 Cup Fresh Parsley, chopped
1/2 Lemon, juiced
1 Tbsp extra virgin olive oil
Sea Salt & Ground Pepper to taste
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Preheat the oven to 400º & place a piece of parchment paper on a large sheet pan
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Cut up the chicken & set aside
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Notice the three recipes have some overlap in ingredients. Garlic, coconut milk & lemon juice are two of them, olive oil is in all three. To save yourself time, measure these for all recipes at once.
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Place the ingredients for each recipe in a bowl & mix until combined.
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Add a pound of chicken to each bowl & let marinate 15 minutes to overnight.
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Once marinated, place chicken on the sheet pan. Make sure you have enough room for all 3 lbs.
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Cook for 15-18 minutes until the chicken is cooked through & completely opaque.
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Enjoy!
