Week 6
Sunday
Monday & Tuesday
Wednesday & Thursday
Friday
"Greek" Chicken (see instructions below) with Cheaty Potatoes & Onions
Saturday
OUT: Family dinner
Work Lunches: Teriyaki Chicken with Roasted Broccoli (see instructions below)
"Greek" Chicken
1. Combine ~1lb of boneless, skinless chicken thighs with a Greek flavoured marinade (I like to use the Clubhouse Greek Marinade) and any other ingredients per the marinade package instructions (ie. this one had me combine the chicken & marinade with 1/3 cup of water, 2 tbsp olive oil, and 2 tbsp white vinegar) in a large Ziploc bag.
2. Marinate overnight in the refrigerator.
3. Line a large baking sheet with aluminum foil (for easy cleanup) and top the sheet with a wire rack.
4. Place the chicken thighs on the wire rack (shaking off excess marinade) and bake at 375F for 35 minutes (or until cooked through).
Roasted Broccoli
1. Cut 3 large heads of broccoli into florets and place in a single layer on a large baking sheet, lined with aluminum foil.
2. Over the florets, drizzle olive oil and season generously with salt, pepper, and red chili flakes (skip if you don't like the heat).
3. Bake at 425F for 20 - 25 minutes.