This is one of my favorite go to chicken recipes. You can even freeze some chicken in the marinade to made an easy future meal.
1.5 cups low sodium soy sauce
Juice of two lemons
4 diced garlic cloves
2 tbs chili powder
1/2 to 1 tsp cayenne powder (to taste)
1-2 tsp Thai chili garlic paste (optional)
6 chicken breasts
Mix together and pour over chicken breasts. Marinate for up to 24 hours. Or freeze in the marinade for an easy thaw and grill dinner.
Remove chicken from marinade and add marinade to a sauce pan; boil for two minutes. Grill chicken (or bake) until desired temp is reached.
To to prep bowls:
make brown rice for high carb days. Add 1/2 cup to container.
prep veggies - I used broccoli, carrots, and sugar snap peas. Can use any of the compliant veggies. Add two cups to containers.
cute chicken into bite sized pieces. For me, I weighed out 5 oz and it fit into a slightly rounded 3/4 cup, so I added one to eat container.
Add 1/3 cup boiled marinade over entire contents of bowl.
Store in fridge for up to a week. To reheat don't cook too long or veggies will be mushy.
I had lots of leftover chicken, so I froze it in 5oz portions and poured leftover marinade in the bags. Place them all in a big freezer ziplock bag. Good emergency chicken stash for when you need a quick protein source.