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One Sheet Pan Meal Prep Chicken – 4 AWESOME Ways

Ingredients

Curried Chicken Pieces

  • 1 lb. skinless boneless chicken breast cut into bite sized pieces
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp dried onion
  • 1 Tbsp mild curry powder
  • 1.5 Tbsps fresh squeezed lemon juice
  • 1 Tbsp extra-virgin olive oil
  • sea salt and fresh ground black pepper to taste (about an 1/8 teaspoon each or to taste)

Chili-Lime Chicken

  • 1 lb. skinless boneless chicken breast cut into bite sized pieces
  • 1.5 Tbsp fresh squeezed lime juice
  • 1 tsp fresh lime zest
  • 1 Tbsp raw honey
  • 1 fresh garlic clove grated or pressed
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 Tbsp extra-virgin olive oil
  • sea salt and fresh ground black pepper to taste (about an 1/8 teaspoon each or to taste)

Garlicy-Yogurt Chicken

  • 1 lb. skinless boneless chicken breast cut into bite sized pieces
  • 1/4 cup plain Greek yogurt
  • 2 cloves fresh garlic grated or pressed
  • 1 tsp dried oregano
  • a small handful or fresh parsley chopped
  • 1.5 Tbsps fresh squeezed lemon juice
  • 1 Tbsp extra-virgin olive oil
  • sea salt and fresh ground black pepper about an 1/8 teaspoon each or to taste

Healthy Chicken Fingers

  • 1 lb. skinless boneless chicken breast cut into bite sized pieces
  • 2.5 cups crushed organic corn flakes
  • 2 Tbsp grated parmesan
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 large egg
  • sea salt and fresh ground black pepper about an 1/8 teaspoon each or to taste
  • Cooking oil spray i love using avocado oil!

Instructions

To prepare Curried Chicken: Add all the ingredients to a mixing bowl, or large Ziploc and gently toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or overnight.

    To prepare Chili-Lime Chicken: Add all the ingredients to a mixing bowl, or large Ziploc and gently toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or overnight.

      To prepare Garlic-Yogurt Chicken:

      • Add all the ingredients to a mixing bowl, or large Ziploc and gently toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or overnight.

      To prepare the Chicken Fingers: In a medium glass bowl, add egg, sea salt and pepper, and whisk until well-combined. In another bowl, stir together crushed corn flakes, parmesan, paprika, oregano and garlic powder.

      • Coat each chicken piece first in the egg wash, then into the corn flakes mixture, making sure you get it well coated on all sides. Shake off the excess and place onto one corner of the prepared baking sheet in a single layer. Lightly spray the tops of the corn flake coated chicken pieces with cooking oil spray.

      Prep All 4

      • Preheat your oven to 400 degrees f. Line a very large rimmed baking sheet with parchment paper. (Or use 2 sheet pans)
      • Place the Curried Chicken, in a single layer, on one corner of the tray, then the Chili-Lime Chicken, and Garlic yogurt Chicken on the remaining corners of the tray, not toughing one another, as they need space to cook properly.
      • Alternatively, you can use 4 smaller pans for each type of chicken.
      • Roast until all the chicken is cooked through, 15 to 18 minutes.
      • Allow meat to cool, then place in 4 different containers. You can refrigerate for up to 5 days or freeze for up to 3 months.