Chicken breasts, pounded to 1/2 inch thickness
1 TBS maple syrup
2 TBS soy sauce
1 Clove garlic, crushed
1 TSP crushed red pepper
What do you do with an XXL package of chicken that's way too big for one meal? Why not prepare with sweet and savory flavors to compliment a number a dishes through out the week? Do most of the work one night, then the rest of the week is a piece of cake!
Pound the chicken breasts to the desired thickness. In a large bowl, mix the syrup, soy, garlic and crushed red pepper. Add the chicken, and toss to coat. Let marinate for up to 30 minutes in the fridge, or until ready to cook. Heat grill pan, then in batches, cook 3-4 minutes per side. Set aside (refrigerate any extra chicken within 2 hours of cooking and it will keep for 3-4 days).
Dinner #1
Serve with butternut squash, roasted with olive oil, salt and pepper and veggies.
Serve with butternut squash, roasted with olive oil, salt and pepper and veggies.
Lunch
In a pannini with whole-grain bread, dijon mustard, and jarlsberg cheese.
Dinner #2
Saute snow peas, bell peppers and shitake mushrooms with garlic and onion. Add chicken with soy sauce, rice wine vinegar, hot sesame oil and a pinch of crushed red pepper. toss cooked soba noodles and top with crushed peanuts.
In a pannini with whole-grain bread, dijon mustard, and jarlsberg cheese.
Dinner #2
Saute snow peas, bell peppers and shitake mushrooms with garlic and onion. Add chicken with soy sauce, rice wine vinegar, hot sesame oil and a pinch of crushed red pepper. toss cooked soba noodles and top with crushed peanuts.
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