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Grilled Greek Chicken - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • 3 tablespoons Olive Oil
  • 1 tablespoon mince Garlic, Cloves
  • 1/3 cups juice Lemon
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Dill Weed
  • 1/2 teaspoons Basil, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1/2 teaspoons Rosemary, Dried
  • 1/2 teaspoons Salt
  • 1 tablespoon Sugar
  • 1/4 teaspoons Black Pepper
  • 1 1/2 teaspoons Dijon Mustard

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 404 Calories
  • 17g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 375mg Sodium
  • 10g Total Carb
  • 1g Fiber
  • 5g Total Sugars (Includes 3g Added Sugars)
  • 52g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Eazy Peazy Mealz for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pound the thickest parts of the chicken to an even thickness.
  2. Whisk together the remaining ingredients.
  3. Divide the chicken and marinade among the indicated number of freezer bags.
  4. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove the chicken from the marinade and pat dry with paper towels.
  3. Grill the chicken over medium heat for 5-7 minutes per side or until the thermometer reads 165 degrees.
  4. Let chicken rest for 5 minutes before slicing.

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