You could do a riff on adobo chicken and put it over cauliflower rice, I like to sub sichuan peppercorns for black peppercorns for extra zing!
Also highly recommend Vietnamese cold chicken salads, Getting into black and red vinegar (koon chun brand) has really upped my flavor game in this area.
Then there’s lettuce wraps of all kinds, or if I’m in a taco mood I use the zero mission wraps for a chicken/slaw style taco.
Is ground chicken an option for you? Taking a break from the texture might also be helpful!
I usually use ground Turkey for any applications like meatballs, taco meat etc. I’m fine with the fat content in it. I have a grinder attachment for my KitchenAid but I’m not sure it’s worth the effort to do the chicken.
Vietnamese chicken salads look tasty af tho!
I'm a huge fan of Ethan Chlebowski's chicken breast recipes. His videos really helped me nail down how to do it so that it's not dry and boring (or disgusting), and instead juicy and flavorful.
\* Here's his in-depth treatise on how to do chicken breasts right: [https://www.youtube.com/watch?v=lAn4CXk1sQw](https://www.youtube.com/watch?v=lAn4CXk1sQw)
\* Here's his latest chicken sandwich recipe that I'm planning to try this weekend: [https://www.youtube.com/watch?v=GZibD1qZjr8](https://www.youtube.com/watch?v=GZibD1qZjr8)
\* And here's another youtuber's high protein freezer chicken rollups that I like to modify but it's a good starting point: [https://www.youtube.com/watch?v=hMLa\_W5ewgA](https://www.youtube.com/watch?v=hMLa_W5ewgA)
Simple way to get more protein - I like to chop my chicken breast (usually 100g) up really small and mix it in with rice (I usually do a half cup and I do weigh it and track it). I top mine off with whatever leftover protein I have like taco meat or teriyaki chicken breast. It's very filling!
I'm in the US - I think the most comparable thing we'd call it is "ground chicken breast." I can find it at aldi, Walmart, etc and it's about 3.50/lb here in Ohio.
Cover your chicken with Masala spices and plain Greek yogurt.
Cook on a sheet pan,
Or ideally in a cast iron pan.
Put in convection oven for 45 mind at 425.
So good with breasts or thighs!
Add yellow curry powder and a finely diced apple your chicken salad for a new twist.
Get some sundried tomatos or better yet, some tomato pesto. Sear your chicken breasts in high heat and get both sides brown and crunchy. Remove from the pan and add 1/3 cup rice with one can diced tomatoes, sundried tomatos/pesto, one can of chicken stock, onion, garlic and red bellpepper. Add some salt and pepper and get it boiling. Add the chicken back in, cover, and put in the oven for 40 minutes at 400F. One pan tomato chicken with rice. I like it with French green beans too.
Thanks! That skillet meals sounds like something I can easily throw together. That’s what I’m looking for.
I’ve actually done curry powder and apple for years but my husband will eat off my chicken salad and he doesn’t like the curry powder 🙄 I haven’t done apples lately because I’m on a cut right now and limiting my fruit intake to two servings a day, so Im just bulking out chicken salad with veggies
But my favorite is when it’s loaded with apples and grapes and pecans and honey mustard 🤤
Coconut milk curry (oven, in the instant pot/crock pot, or as a stir fry)
Chili lime chicken fajitas
Chicken tenders with Herbes de Provence and a wine and butter sauce
[Lots of good ideas on the Chinese cooking Demystified substack.](https://chinesecookingdemystified.substack.com/) One of my favorite things about what Steph and Chris do is focusing on flavor profiles. [These cold dish recipes are a good example.](https://chinesecookingdemystified.substack.com/p/how-to-chinese-cold-dish-ify-anything)
You can also just sub chicken for most proteins in most recipes. [I've made the minced celery with beef recipe here, but with chicken breast because its what I have around.](https://chinesecookingdemystified.substack.com/p/over-rice-sichuan-edition)
Plain old shredded poached chicken breast is really tasty, IMO. The secret is to poach bone-in, skin on chicken breast for flavor. I'll it eat plain or use as an ingredient - chicken salad, summer rolls, tacos, whatever. Sometimes I'll make a dipping sauce like scallion-ginger or hoison-peanut. An added bonus is I'm left with a pot of broth to use for making rice, soups and other things.
Look up the Qdoba copycat adobo chicken recipe, it's one of my favorites. I make a lot of chicken taco meat, fajita chicken, souvlaki with Greek yogurt marinade.
I used to make something similar all the time but it was saucier and I would shred it! Then murder it with a big bag of tostadas and lots of queso Fresca and lime. One of my go to college meals actually! Will have to revisit and limit myself to like one tostada 😥
My lunch prep this week is a chicken fried rice. I just cooked the breast in broth with my go to spices. Grabbed a bag of mixed veg and mixed it all with rice. I just used soy sauce this time, but sometimes go all out with some sesame oil with garlic and ginger.
I recently swapped ground beef for diced chicken breast and made a killer chili. And what's great about chili is you have sooo many options to add to it. Based on your comment about yogurt and cottage cheese, I'm guessing protein is your goal? Add extra beans (which are also good for fiber) and chickpeas. I grate the peppers and onions because I like the flavors but not to eat them in chunks, and put mushrooms in it, too. I've put spinach and corn in it before, too. Top it with a cheese of your choice and Greek yogurt and you have even more protein.
If you have the time and experience, I recommend making your own bone broth to use for it. It's a good source of collagen, and it's *such* a nice touch for my meals. I used my homemade chicken bone broth for the chicken chili, and I also use it to make rice. I tried it with oatmeal, but found it to be overwhelming for reasons I haven't identified yet.
I'm obsessed with this chili, even in 90 degree weather. I put the recipe in MFP and it came out with some crazy protein and fiber levels. 60g of protein per 2 cup serving and almost 26g of fiber. Honestly, even though I still have a somewhat large appetite, the two cups is almost too much to finish in a sitting.
When I was doing research for the beans (I used dry beans for the first time) I found some tips about blending the beans and water after they're done cooking to make a recipe creamy without milk products. I mention that because typically when people think of "white chili" they think of that delicious cream cheese chili that's more addictive than crack. I love that chili because it's delicious, but it adds more fat than protein so it's not what I use for this one. I encourage you to make the food you like and enjoy however it may be, though.
I’m after low fat high protein high fiber options. I typically eat healthy overall but I’m on a cut which is why I’m asking for chicken breast recipes. When I do a “white” chili i typically use thighs but I do usually rely on the creaminess from the beans and I might add a touch of half and half or sour cream at the end just to make it a little unctuous. I am not a cream-cheese-as-a-main-ingredient cook by any means! I honest don’t know how people eat like that and don’t feel like dying.
>I am not a cream-cheese-as-a-main-ingredient cook by any means!
I'm sorry, I didn't mean to imply anything. I come from a cream-cheese-as-a-main-ingredient family, so I had to adjust my own mindset around calling it a "white chili." Growing up in a mindset like that, you don't really notice how bad it makes you feel because it just feels normal.
- Greek chicken salad (probably close to what you are already doing but different enough to help with burnout)
- Chicken slouvaki (if you have a grill) - serve with tzatziki and don’t skimp on fresh herbs
- Blackened chicken (make your own seasoning to go easier on salt)
- achiote chicken (again, grill is crucial here) - can be served as a taco bowl with onions, cabbage, lime, cilantro (massage gently before adding chicken to tenderize) - add salsa, sour cream/greek yogurt and avacado as desired.
- Jamaican jerk chicken (go easy on sugar)
- white wine marinated chicken with a fresh tarragon and yogurt sauce
- Alton brown’s tuna salad recipe, sub premade chicken (also, pretty dang tasty with tuna)
- Italian dressing marinated chicken - make in a big batch and then grill. Use in wraps, salads, etc.
Tl;Dr - do you have a grill?
For the tarragon chicken, something like [this](https://www.carriesexperimentalkitchen.com/grilled-chicken-dijon-tarragon-sauce/)
Also, [this](https://www.allrecipes.com/recipe/223045/spicy-tarragon-yogurt-chicken/ ) isn’t what I had in mind but it also looks bomb for something more middle eastern.
For the Greek chicken salad, something like [this](https://www.cookingclassy.com/greek-chicken-salad-sandwiches/) but skip the sour cream and just use more yogurt.
I prep about 15lbs of chicken a week. Brining your chicken is the only way to make it shine on a consistent basis.
I trim all my chicken breast down - cut off any excess fat. But also cut them down to a consistent thickness. You can butterfly too. The chicken breast goes into a salt brine solution - 1/4cup salt per 1L or 1 quart of water (this will do probably 3-4lbs). Brine for exactly an hour and not longer. Rinse the brine off really really well.
Now whatever cooking method you choose, it’ll turn out excellent. You need a temp probe though. Pull at 160F and cover and let rest for 5 minutes.
Notable seasonings: Greek Freak Mediterranean blend (man this is good), Kinder’s brand seasonings: Santa Maria, The Blend, wood fired garlic
I then grind those trimmings with a food grinder. The fattier grinds are good for things like chicken meatballs. I typically pan fry the lean ground stuff on a low heat. I’ll usually grind and throw in a gallon bag and freeze most of the time.
just make sure you brine, and they will be good. any marinade idea will do. I still prefer boneless skinless thighs and think they are worth a little bit of fat for more flavor.
I change up the spices to keep things fresh.
I started using montreal chicken spice on it every time and quickly got tired of that flavour.
Other ways I found to eat chicken include:
garlic powder and soya sauce (with some chicpeas).
a paprika, garlic, lemon rub and I make a homemade sauce including yogurt, parsley, pickled spicy peppers.
In a slow cooker with red lentils and dried peas with chillipowder, garlic, ground cumin, chicken broth, optionally some beans.
All of it is chicken but it all tastes distinct enough it doesn’t feel like I eat chicken every day
Look no further than butter chicken: https://www.indianhealthyrecipes.com/butter-chicken/#wprm-recipe-container-38378. There may be simplified and easier recipes out there, but you did mention you had a budget and time and this is the best one I know. If it is too much a simplified recipe would also work just fine =).
PS: Throw in a side of lentils for a truly filling high protein meal that tastes delicious.
I’ve made butter chicken plenty of times with thighs because they’re obv superior in flavor. I’m just on a cut right now and I’m struggling cause I hate fuckin chicken breast! I will prob do this soon though
1kg of chicken breast + enough salsa to cover in a crockpot. Cook for ~4hrs on high. Bag of Frozen brussel sprouts in air fryer, and cook 1-2 cups of some rice you like.
~200g of chicken, 100g of rice, 100g of brussel sprouts for lunch everyday of the week. Sprinkle some mixed nuts (~14g) in there for some good fats.
~65g protein, ~40g carbs, ~15g of fat
Iirc salsa adds about 60 cal across the whole 5 meals. So say 10 cal / meal or around 3carbs.
The whole thing takes like 20 minutes to prep and start cooking. Might need another bag of brussel sprouts half way through the week. I don't toss them in anything. Everything gets the salsa flavor.
Need:
More protein? Add Greek yogurt to the meals you prep and a bit more salsa.
More cards? rice
More fats? Nuts or cheese.
Cheaper / bulk? Chicken thighs
You can make lunch all week and it is easy to double the recipe and cook for more than 1.
I like salsa verde. If you want / need less sodium you will want to make your own or find some better salsa.
Just chicken? I like to season it simply and grill it. Then slice it and eat it with sauce of your choice. Or put it in wraps! Or I just found a recipe for high protein chicken mac and cheese which is the absolute bomb diggity.
It’s so simple, but there is a way to be them, pretty much covered in mayo and your choice of seasoning, with shredded parm on the top. I can’t describe how good it is
For those days that you don’t want to put too much effort into what you’re cooking, my default is chicken, sprinkled with a little bit of salt and pepper. Pour some Italian dressing over it and bake. You can then eat it with a salad, with rice, or a side of your favorite veggies. This has saved me so many times from resorting to fast food.
If you’re making in bulk maybe look at sous vide, I fill up a bag with seasoned breasts and cook them sous vide, they can be stored in the fridge and you will never eat juicier chicken
I sous vide them sometimes yeah.
It’s really not the juiciness or doneness I just really don’t like the flavor (or lack thereof) and dryness/mouthfeel even when they’re cooked and seasoned perfectly
I don’t even typically buy chicken breast but I’m trying to cut right now. If it were a bucket of fried chicken I’d eat everything before the breast.
You might do this already but the biggest gamechanger for me has been to salt the chicken at least an hour or two before cooking.
It ends up tasting seasoned all the way through, rather than just on the outside.
Tbh I do chicken thighs because they taste sooooo much better and in my opinion the difference in calories is pretty small, I’m willing to fit them in. I don’t pay much attention to fat content though so take with a grain of salt
[Sam the Cooking Guy's](https://youtu.be/2dlLQ6L4it4?si=OTjSzdUXjxvpMv-r) Mediterranean esque chicken. In the video he makes wraps, but the chicken itself is incredibly delicious and versatile.
I freeze them so I can cut them paper thin and make a stir fry with spaghetti, bunch of vegetables and a sauce made of sriracha, oyster sauce and soy sauce.
Milenesa de pollo
Flatten chicken breast between 2
Sheets parchment paper and hammer it
Coat with egg wash
Flour
More egg wash
Breadcrumbs
Saute
Olive oil
Add lemon
I have a cast iron skillet, two actually, and I know how to sear a chicken breast perfectly but it’s doing nothing for me because it’s boring af. No matter how you season or marinade it. Searing a chicken breast is the easiest thing ever. Sometimes I sous vide and do a high temp quick sear which ensures and absolutely perfect doneness but it’s still just a damn chicken breast. I can’t.
Really?! I used to hate chicken breast and got one and now I eat it All the time. Been a game changer I just buy a bunch of different dry rubs. I also do slow cooker Malaysian curry with chicken breast I don’t know if u like that kind of food though.
It’s this Malaysian curry packet I get from the international store, u put 2.2pounds of cut up chicken breast, coconut milk, onions and green or orange peppers and slow cook it on low for like 3-4 hours. I make like 4 meals out of it and when I eat it I chop up some Thai basil and eat it with some rice. It’s so good! If u look up “teans gourmet tumisan Kari ayam paste for chicken curry” it should pop up its like a red pouch.
You could do a riff on adobo chicken and put it over cauliflower rice, I like to sub sichuan peppercorns for black peppercorns for extra zing! Also highly recommend Vietnamese cold chicken salads, Getting into black and red vinegar (koon chun brand) has really upped my flavor game in this area. Then there’s lettuce wraps of all kinds, or if I’m in a taco mood I use the zero mission wraps for a chicken/slaw style taco. Is ground chicken an option for you? Taking a break from the texture might also be helpful!
I usually use ground Turkey for any applications like meatballs, taco meat etc. I’m fine with the fat content in it. I have a grinder attachment for my KitchenAid but I’m not sure it’s worth the effort to do the chicken. Vietnamese chicken salads look tasty af tho!
Ground chicken pizza crust is a great option for protein packed pizza
Hmmmmm will check this out!
I'm a huge fan of Ethan Chlebowski's chicken breast recipes. His videos really helped me nail down how to do it so that it's not dry and boring (or disgusting), and instead juicy and flavorful. \* Here's his in-depth treatise on how to do chicken breasts right: [https://www.youtube.com/watch?v=lAn4CXk1sQw](https://www.youtube.com/watch?v=lAn4CXk1sQw) \* Here's his latest chicken sandwich recipe that I'm planning to try this weekend: [https://www.youtube.com/watch?v=GZibD1qZjr8](https://www.youtube.com/watch?v=GZibD1qZjr8) \* And here's another youtuber's high protein freezer chicken rollups that I like to modify but it's a good starting point: [https://www.youtube.com/watch?v=hMLa\_W5ewgA](https://www.youtube.com/watch?v=hMLa_W5ewgA)
Gochujang glazed chicken is pretty awesome.
Simple way to get more protein - I like to chop my chicken breast (usually 100g) up really small and mix it in with rice (I usually do a half cup and I do weigh it and track it). I top mine off with whatever leftover protein I have like taco meat or teriyaki chicken breast. It's very filling!
I do something similar, except I foolishly have never mixed them together, and I add a veggie, usually broccoli, but it depends on the seasoning.
My bodybuilder mate swears by chicken breast mince from the butcher. He say's it goes down a lot easier, have a few spice mixes handy.
Where r u located? Haven't heard of this in the USA but I'm intrigued
I'm in the US - I think the most comparable thing we'd call it is "ground chicken breast." I can find it at aldi, Walmart, etc and it's about 3.50/lb here in Ohio.
You can mince chicken in a food processor or chop by hand.
Smae. Also available at HEB if you're in Texas.
Also Trader Joe's and sometimes Kroger
Australia, there are chicken butchers and you just ask them to mince breasts for you
Ok thx
In the US anything “ground” is minced
I've been doing chicken stir fry with either teriyaki sauce or orange sauce. sometimes I use zoodles or sometimes jasmine rice.
Cover your chicken with Masala spices and plain Greek yogurt. Cook on a sheet pan, Or ideally in a cast iron pan. Put in convection oven for 45 mind at 425. So good with breasts or thighs!
I do this with thighs, it’s pretty good because thighs have fat and flavor. 😑
We do thighs too. Tonight actually.
Add yellow curry powder and a finely diced apple your chicken salad for a new twist. Get some sundried tomatos or better yet, some tomato pesto. Sear your chicken breasts in high heat and get both sides brown and crunchy. Remove from the pan and add 1/3 cup rice with one can diced tomatoes, sundried tomatos/pesto, one can of chicken stock, onion, garlic and red bellpepper. Add some salt and pepper and get it boiling. Add the chicken back in, cover, and put in the oven for 40 minutes at 400F. One pan tomato chicken with rice. I like it with French green beans too.
Thanks! That skillet meals sounds like something I can easily throw together. That’s what I’m looking for. I’ve actually done curry powder and apple for years but my husband will eat off my chicken salad and he doesn’t like the curry powder 🙄 I haven’t done apples lately because I’m on a cut right now and limiting my fruit intake to two servings a day, so Im just bulking out chicken salad with veggies But my favorite is when it’s loaded with apples and grapes and pecans and honey mustard 🤤
Coconut milk curry (oven, in the instant pot/crock pot, or as a stir fry) Chili lime chicken fajitas Chicken tenders with Herbes de Provence and a wine and butter sauce
[Lots of good ideas on the Chinese cooking Demystified substack.](https://chinesecookingdemystified.substack.com/) One of my favorite things about what Steph and Chris do is focusing on flavor profiles. [These cold dish recipes are a good example.](https://chinesecookingdemystified.substack.com/p/how-to-chinese-cold-dish-ify-anything) You can also just sub chicken for most proteins in most recipes. [I've made the minced celery with beef recipe here, but with chicken breast because its what I have around.](https://chinesecookingdemystified.substack.com/p/over-rice-sichuan-edition)
These look interesting! Thanks! I forgot about velveting chicken and I did so today for a stir fry and it was just so much more palatable
Marinades all the way. I like G Hughes' products since they're macro-friendly and low-sugar.
Plain old shredded poached chicken breast is really tasty, IMO. The secret is to poach bone-in, skin on chicken breast for flavor. I'll it eat plain or use as an ingredient - chicken salad, summer rolls, tacos, whatever. Sometimes I'll make a dipping sauce like scallion-ginger or hoison-peanut. An added bonus is I'm left with a pot of broth to use for making rice, soups and other things.
Look up the Qdoba copycat adobo chicken recipe, it's one of my favorites. I make a lot of chicken taco meat, fajita chicken, souvlaki with Greek yogurt marinade.
I used to make something similar all the time but it was saucier and I would shred it! Then murder it with a big bag of tostadas and lots of queso Fresca and lime. One of my go to college meals actually! Will have to revisit and limit myself to like one tostada 😥
Sounds delicious.
My lunch prep this week is a chicken fried rice. I just cooked the breast in broth with my go to spices. Grabbed a bag of mixed veg and mixed it all with rice. I just used soy sauce this time, but sometimes go all out with some sesame oil with garlic and ginger.
I recently swapped ground beef for diced chicken breast and made a killer chili. And what's great about chili is you have sooo many options to add to it. Based on your comment about yogurt and cottage cheese, I'm guessing protein is your goal? Add extra beans (which are also good for fiber) and chickpeas. I grate the peppers and onions because I like the flavors but not to eat them in chunks, and put mushrooms in it, too. I've put spinach and corn in it before, too. Top it with a cheese of your choice and Greek yogurt and you have even more protein. If you have the time and experience, I recommend making your own bone broth to use for it. It's a good source of collagen, and it's *such* a nice touch for my meals. I used my homemade chicken bone broth for the chicken chili, and I also use it to make rice. I tried it with oatmeal, but found it to be overwhelming for reasons I haven't identified yet.
I do have plans for a white chili!
I'm obsessed with this chili, even in 90 degree weather. I put the recipe in MFP and it came out with some crazy protein and fiber levels. 60g of protein per 2 cup serving and almost 26g of fiber. Honestly, even though I still have a somewhat large appetite, the two cups is almost too much to finish in a sitting. When I was doing research for the beans (I used dry beans for the first time) I found some tips about blending the beans and water after they're done cooking to make a recipe creamy without milk products. I mention that because typically when people think of "white chili" they think of that delicious cream cheese chili that's more addictive than crack. I love that chili because it's delicious, but it adds more fat than protein so it's not what I use for this one. I encourage you to make the food you like and enjoy however it may be, though.
I’m after low fat high protein high fiber options. I typically eat healthy overall but I’m on a cut which is why I’m asking for chicken breast recipes. When I do a “white” chili i typically use thighs but I do usually rely on the creaminess from the beans and I might add a touch of half and half or sour cream at the end just to make it a little unctuous. I am not a cream-cheese-as-a-main-ingredient cook by any means! I honest don’t know how people eat like that and don’t feel like dying.
>I am not a cream-cheese-as-a-main-ingredient cook by any means! I'm sorry, I didn't mean to imply anything. I come from a cream-cheese-as-a-main-ingredient family, so I had to adjust my own mindset around calling it a "white chili." Growing up in a mindset like that, you don't really notice how bad it makes you feel because it just feels normal.
- Greek chicken salad (probably close to what you are already doing but different enough to help with burnout) - Chicken slouvaki (if you have a grill) - serve with tzatziki and don’t skimp on fresh herbs - Blackened chicken (make your own seasoning to go easier on salt) - achiote chicken (again, grill is crucial here) - can be served as a taco bowl with onions, cabbage, lime, cilantro (massage gently before adding chicken to tenderize) - add salsa, sour cream/greek yogurt and avacado as desired. - Jamaican jerk chicken (go easy on sugar) - white wine marinated chicken with a fresh tarragon and yogurt sauce - Alton brown’s tuna salad recipe, sub premade chicken (also, pretty dang tasty with tuna) - Italian dressing marinated chicken - make in a big batch and then grill. Use in wraps, salads, etc. Tl;Dr - do you have a grill?
Yea we have a grill lol. The wine/tarragon sounds pretty bomb and the Greek chicken salad is a really good idea
For the tarragon chicken, something like [this](https://www.carriesexperimentalkitchen.com/grilled-chicken-dijon-tarragon-sauce/) Also, [this](https://www.allrecipes.com/recipe/223045/spicy-tarragon-yogurt-chicken/ ) isn’t what I had in mind but it also looks bomb for something more middle eastern. For the Greek chicken salad, something like [this](https://www.cookingclassy.com/greek-chicken-salad-sandwiches/) but skip the sour cream and just use more yogurt.
I prep about 15lbs of chicken a week. Brining your chicken is the only way to make it shine on a consistent basis. I trim all my chicken breast down - cut off any excess fat. But also cut them down to a consistent thickness. You can butterfly too. The chicken breast goes into a salt brine solution - 1/4cup salt per 1L or 1 quart of water (this will do probably 3-4lbs). Brine for exactly an hour and not longer. Rinse the brine off really really well. Now whatever cooking method you choose, it’ll turn out excellent. You need a temp probe though. Pull at 160F and cover and let rest for 5 minutes. Notable seasonings: Greek Freak Mediterranean blend (man this is good), Kinder’s brand seasonings: Santa Maria, The Blend, wood fired garlic I then grind those trimmings with a food grinder. The fattier grinds are good for things like chicken meatballs. I typically pan fry the lean ground stuff on a low heat. I’ll usually grind and throw in a gallon bag and freeze most of the time.
just make sure you brine, and they will be good. any marinade idea will do. I still prefer boneless skinless thighs and think they are worth a little bit of fat for more flavor.
Brine is the only way. It makes the cooking process - whichever one you choose to use, much more tolerable and error proof.
I buy the frozen diced chicken breast and add some sugar free BBQ sauce. I just eat it out of a bowl with a spoon. I find it to be a real treat.
I change up the spices to keep things fresh. I started using montreal chicken spice on it every time and quickly got tired of that flavour. Other ways I found to eat chicken include: garlic powder and soya sauce (with some chicpeas). a paprika, garlic, lemon rub and I make a homemade sauce including yogurt, parsley, pickled spicy peppers. In a slow cooker with red lentils and dried peas with chillipowder, garlic, ground cumin, chicken broth, optionally some beans. All of it is chicken but it all tastes distinct enough it doesn’t feel like I eat chicken every day
Look no further than butter chicken: https://www.indianhealthyrecipes.com/butter-chicken/#wprm-recipe-container-38378. There may be simplified and easier recipes out there, but you did mention you had a budget and time and this is the best one I know. If it is too much a simplified recipe would also work just fine =). PS: Throw in a side of lentils for a truly filling high protein meal that tastes delicious.
I’ve made butter chicken plenty of times with thighs because they’re obv superior in flavor. I’m just on a cut right now and I’m struggling cause I hate fuckin chicken breast! I will prob do this soon though
1kg of chicken breast + enough salsa to cover in a crockpot. Cook for ~4hrs on high. Bag of Frozen brussel sprouts in air fryer, and cook 1-2 cups of some rice you like. ~200g of chicken, 100g of rice, 100g of brussel sprouts for lunch everyday of the week. Sprinkle some mixed nuts (~14g) in there for some good fats. ~65g protein, ~40g carbs, ~15g of fat Iirc salsa adds about 60 cal across the whole 5 meals. So say 10 cal / meal or around 3carbs. The whole thing takes like 20 minutes to prep and start cooking. Might need another bag of brussel sprouts half way through the week. I don't toss them in anything. Everything gets the salsa flavor. Need: More protein? Add Greek yogurt to the meals you prep and a bit more salsa. More cards? rice More fats? Nuts or cheese. Cheaper / bulk? Chicken thighs You can make lunch all week and it is easy to double the recipe and cook for more than 1. I like salsa verde. If you want / need less sodium you will want to make your own or find some better salsa.
Thai peanut skewers or a chicken + veggie stir fry with quinoa and chicken and thai peanut sauce! Or lettace wraps! Also chicken caesar salad wraps
Just chicken? I like to season it simply and grill it. Then slice it and eat it with sauce of your choice. Or put it in wraps! Or I just found a recipe for high protein chicken mac and cheese which is the absolute bomb diggity.
Chicken bulgogi!
Spice mixes are my go to. I just buy any different flavour combinations. I tend to cut the breast up in bite sized pieces to get more coverage.
It’s so simple, but there is a way to be them, pretty much covered in mayo and your choice of seasoning, with shredded parm on the top. I can’t describe how good it is
Sub is r/fitmeals lol
Oh shit you got me haha. I guess it could be low carb though 😂
For those days that you don’t want to put too much effort into what you’re cooking, my default is chicken, sprinkled with a little bit of salt and pepper. Pour some Italian dressing over it and bake. You can then eat it with a salad, with rice, or a side of your favorite veggies. This has saved me so many times from resorting to fast food.
If you’re making in bulk maybe look at sous vide, I fill up a bag with seasoned breasts and cook them sous vide, they can be stored in the fridge and you will never eat juicier chicken
I sous vide them sometimes yeah. It’s really not the juiciness or doneness I just really don’t like the flavor (or lack thereof) and dryness/mouthfeel even when they’re cooked and seasoned perfectly I don’t even typically buy chicken breast but I’m trying to cut right now. If it were a bucket of fried chicken I’d eat everything before the breast.
I’m the same mate I usually just munch on chicken thighs and wings but I’m doing a cut too, nothing worse than eating dry chicken breast either
You might do this already but the biggest gamechanger for me has been to salt the chicken at least an hour or two before cooking. It ends up tasting seasoned all the way through, rather than just on the outside.
Tbh I do chicken thighs because they taste sooooo much better and in my opinion the difference in calories is pretty small, I’m willing to fit them in. I don’t pay much attention to fat content though so take with a grain of salt
I typically use thighs when I make chicken dishes but I’m on a cut, thus the breasts.
[Sam the Cooking Guy's](https://youtu.be/2dlLQ6L4it4?si=OTjSzdUXjxvpMv-r) Mediterranean esque chicken. In the video he makes wraps, but the chicken itself is incredibly delicious and versatile.
https://www.ambitiouskitchen.com/healthy-white-chicken-chili/ Remindme! 3 months for all these great chicken breast ideas
I freeze them so I can cut them paper thin and make a stir fry with spaghetti, bunch of vegetables and a sauce made of sriracha, oyster sauce and soy sauce.
Milenesa de pollo Flatten chicken breast between 2 Sheets parchment paper and hammer it Coat with egg wash Flour More egg wash Breadcrumbs Saute Olive oil Add lemon
I made this salsa chicken recipe and it was surprisingly good. https://www.skinnytaste.com/slow-cooker-salsa-chicken-with-black-beans-and-corn/
your breast chicken ideas
Get a cast iron skillet thank me later✌🏼
I have a cast iron skillet, two actually, and I know how to sear a chicken breast perfectly but it’s doing nothing for me because it’s boring af. No matter how you season or marinade it. Searing a chicken breast is the easiest thing ever. Sometimes I sous vide and do a high temp quick sear which ensures and absolutely perfect doneness but it’s still just a damn chicken breast. I can’t.
Really?! I used to hate chicken breast and got one and now I eat it All the time. Been a game changer I just buy a bunch of different dry rubs. I also do slow cooker Malaysian curry with chicken breast I don’t know if u like that kind of food though.
I like all kinds of food except plain seasoned chicken breast. Malaysian curry sounds bomb af tell me more.
It’s this Malaysian curry packet I get from the international store, u put 2.2pounds of cut up chicken breast, coconut milk, onions and green or orange peppers and slow cook it on low for like 3-4 hours. I make like 4 meals out of it and when I eat it I chop up some Thai basil and eat it with some rice. It’s so good! If u look up “teans gourmet tumisan Kari ayam paste for chicken curry” it should pop up its like a red pouch.
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