To make the Garlic & Olive Oil marinade, mix 3 tbsp olive oil, the juice of half a lemon, 2 minced garlic cloves, fresh parsley, salt, and pepper in a bowl. Add 350g of sliced chicken breast, mix to coat completely, and transfer to a sealable bag.
For the Honey Mustard marinade, combine mustard, 3 tbsp olive oil, salt, pepper, 1 minced garlic clove, honey, and balsamic glaze. Mix in 350g of sliced chicken breast, coat evenly, and transfer to a sealable bag.
To prepare the Mediterranean marinade, whisk together Greek yogurt, dried oregano, 1 minced garlic clove, lemon zest, 2 tbsp olive oil, salt, and pepper. Coat 350g of chicken breast in the mixture and place in a sealable bag.
For the Indian style marinade, mix tomato paste, cumin, cinnamon, garam masala, ginger powder, turmeric, coriander, chili powder, salt, pepper, 1 minced garlic clove, the juice of half a lemon, and peanut oil. Add the remaining 350g of chicken, toss to coat, and transfer to a sealable bag.
Store the bags in the refrigerator for 24-36 hours, or freeze for up to 3 months. Cook the marinated chicken as desired (on the grill, in a pan, or baked in the oven).
Cook it hands-free.
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