Meal Prep Chicken

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1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks

1 recipe of desired marinade

1 tablespoon canola oil

Kosher salt and freshly ground black pepper

subheading: FOR THE SALSA VERDE MARINADE:

¾ cup salsa verde

1 shallot, minced

3 tablespoons chopped fresh cilantro leaves

1 tablespoon lime zest

3 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

subheading: FOR THE LEMON PEPPER MARINADE:

¼ cup chicken stock

1 ½ tablespoons freshly squeezed lemon juice

1 tablespoon olive oil

1 shallot, minced

3 cloves garlic, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

subheading: FOR THE ORANGE CHICKEN MARINADE:

3 tablespoons teriyaki sauce

3 tablespoons freshly squeezed orange juice

1 tablespoon orange zest

4 cloves garlic, minced

1 tablespoon toasted sesame oil

¼ teaspoon crushed red pepper flakes

½ teaspoon freshly ground black pepper

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