Grilled Italian Chicken
Sliced up on top of our amazing Alfredo Sauce, added to the top of a salad, or eaten as a main dish all on it’s own. No matter how you serve our Grilled Italian Chicken, you can’t go wrong!
A highly requested meal in our house is bow tie noodles with our Creamy Alfredo Sauce. I use to slice up a rotisserie chicken, or throw a couple chicken breasts in the instant pot to add to it. Then I realized one of the best parts of the Chicken Alfredo, or bowtie Caesar salad at our favorite pasta restaurant is the seasoned, and grilled chicken breast. It was time to up our chicken game!
My motto with meal prep for years has been, “why only prep one when it takes 5 extra minutes and no extra mess to prep 2 or even 3”. This is definitely one of the meals that that applies to. For example, when I get ready to prep I pull out my bag holders and add each marinade ingredient to all 3 bags. Add chicken to each bag, and two go to the freezer, while one goes in the fridge for that nights dinner. Then the next time grilled Italian chicken comes up on that weeks menu, I add it to a day with a busy morning.
To use your frozen chicken all you need to do is let it continue to marinade while it’s defrosting. You’ll have a home cooked meal that requires no morning prep, and will be ready to throw on the grill for dinner. Our Alfredo sauce is also great to double up and freeze!
Cutting your chicken into medium size pieces is a benefit in many ways. First the chicken is easier to slice up into bite size pieces to top your alfredo sauce. The chicken will also cook faster. We like to cook our chicken on medium low (about 300 degrees) so it stays nice and juicy! These first two are added benefits, but the main reason to cut your chicken, is to allow more of the amazing seasonings to cover the surface of the chicken. You won’t be sorry! Allowing it to sit in the fridge all day to give it time to marinade definitely makes a difference.