PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgESummer Grilling Recipes: http://bit.ly/29Dk9tOVegetarian BBQ: http://bit.ly/28WwuUoSummer Salads: http://bit.ly/2qHlo2sSummer Recipes: http://bit.ly/1Tq1PipSummer Drinks: http://bit.ly/2pxecp3Frequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsHealthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Chimichurri 2 chicken breasts, boneless and skinless 3 cloves garlic, peeled1 shallot, peeled and quartered1 chili, roughly chopped½ cup cilantro½ cup parsley¼ cup red wine vinegar2 tbsp oilSalt and pepper to taste In a food processor, add garlic, shallot, chili and herbs. Pulse until finely chopped. Drizzle in red wine vinegar, oil and season with salt and pepper to taste. Place marinade and chicken in a large zipper bag and refrigerate for 20-30 minutes or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes or until chicken is cooked through. Enjoy! Apricot Jalapeño2 chicken breasts, boneless and skinless ⅓ cup apricot preserve1 jalapeno, seeds removed and finely minced1 lemon, juicedSalt and pepper to taste In a small bowl, whisk together apricot preserve, jalapeno juice and salt and pepper to taste. Place marinade and chicken in a large zipper bag and refrigerate for 20-30 minutes or overnight if possible. Bake at 400ªF for 15-20 minutes or until chicken is cooked through. Enjoy! Tikka 2 chicken breasts, boneless and skinless1 tsp smoked paprika1 tsp ground cloves1 tbsp turmeric1 tsp cumin1 tsp garam masala1 cup plain yogurt1 lemon, diced (rind on)3 chilies, sliced½ tsp ginger, freshly ground 3 garlic cloves, crushed1 tsp honey (optional)Salt and pepper to taste In a small bowl, whisk together spices, yogurt, lemon, chilis and ginger. Season with salt and pepper to taste. Place marinade and chicken in a zipper bag and refrigerate for 20-30 minutes, or overnight if possible. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes or until cooked through.Enjoy! Apple Dijon2 chicken breasts, boneless and skinless ½ cup apple butter½ cup apple butter½ cup Dijon mustard1 tsp thymeSalt and pepper to taste In a small bowl, whisk together apple butter, Dijon, thyme and salt & pepper to taste. Add chicken and marinade to a large zipper bag. Refrigerate for at least 20-30 minutes, or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes, or until chicken is cooked through.Enjoy! Coconut Chili Lime2 chicken breasts, boneless and skinless1 cup coconut milk1-2 red chilis, minced1 lime, zest and juice1 tbsp honey¼ cup cilantro stems, chopped¼ cup cilantro leaves for garnish In a small bowl, whisk together coconut milk, chilis, honey, lime zest & juice and cilantro stems. In a large zipper bag, add chicken and pour over marinade. Refrigerate for 20-30 minutes or overnight if possible. Place chicken on a nonstick or parchment lined baking sheet. Bake at 400ºF for 15-20 minutes, or until chicken is cooked through. Garnish with fresh cilantro leaves and lime wedges.Enjoy!*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon