Each week, we grill around 4-5 lbs of chicken breasts to eat during the week. We also sometimes grill a pork tenderloin.
I first trim the chicken and then put it into a big ziplock bag with half a bottle of Italian dressing.
Here’s a picture of our favorite type of tenderloin.
Then Marcus grills it. Be sure you watch the video above with his grilling tips 🙂
Once it’s cooled, we use it to make lunches with for the week, plus we usually have some one night for supper and also some for snacks.
*We use a veggie basket to cook any vegetables that we are fixing that week. It’s perfect for peppers and onions- our favorites!
You can also cut it into strips then freeze it for future meals. If you decide to do this, cut it into strips, then place the strips onto a cookie sheet. Freeze the chicken and then once it’s completely frozen solid, transfer the strips to a freezer bag. You can take out the amount that you need for a quick meal and then keep the rest frozen.