One of my favorite ways to prep chicken is to cook it plain, then add the flavors! Two breasts were about 2lbs of meat, which ends up a little less after being cooked. I like to slice them in half so that I end up with 4 thin breasts, then dice them from there. It cooks much faster that way! With all the different preps I have done, I feel that this is one the simplest ways to cook chicken, and still have plenty of flavor options!
Add your meat to the skillet and sprinkle on some Pink Salt and Ground Pepper. That’s it! If you add a sauce or marinade, you’re stuck with it all week. For those that tend to get burnt out pretty quick on the same foods over and over again, this is an easy solution!
After you’re meat is cooked, weigh out your servings in separate containers. I regularly eat 4oz of meat, 1/2 cup of carbs, and a cup of veggies. If I’m still hunger after all that, which is rare, I’ll add some more veggies 🙂
Once you have all your food measured out and placed into your containers, you can add the flavor! Adding the flavor after you cooked will also let the flavor set in while they wait in the refrigerator to be eaten! I feel that I have an array of flavors going here, so I shouldn’t get bored to quick! Don’t forget to check the serving sizes on each sauce/dressing!!
Garlic Parmesan and Pepper (Kernel Season’s found in the popcorn isle)
Walden Farm’s BBQ Sauce
Walden Farm’s Italian Dressing
Wild Oat’s Organic Medium Salsa
I love foil foods! Foods that are easily thrown in the oven or on top of the grill in a foil bag! When I cooked this chicken prep, I also foiled this pork loin. I used the Kernel Season’s Garlic Parmesan seasoning and some Ground Black Pepper. All you have to do is spray your foil with non stick spray, place the loin on top, sprinkle on your seasonings, rotate, sprinkle some more, and wrap it up! Place it in the oven at 325* for about 20 minutes, and its done! So easy!
Cooking times may vary. I know my top oven cooks a lot faster than my lower one. Make sure your meat reaches an internal temperature of about 150*. Once that’s reached, keep it foiled/covered for about 10 minutes, and the temperature will rise anywhere between 5 and 10*. They say 140* internal is considered medium rare. 160* is considered medium.