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After 15 weeks of meal prep chicken breast here’s what I’ve found to be the most efficient and consistent way to make it hold up and taste good for 5 days. I’m going to tack on my spice blend at the end weekly:
Butterfly breasts (cut in half horizonatally) and cut off any weird stuff, but no need to go crazy you can leave some fat. I’ve found that pounding them out is not worth the effort and sometimes makes it worse.
Wet brine the chicken for at least 2 hours. Put the cut chicken in a bowl of really salty water and leave it in the fridge.
After it’s done brining dry it completely and let it sit out for a bit. Doesn’t need to be full room temp but not fridge temp.
Mix the chicken thoroughly with a bowl of your spice mix and a liberal amount of olive oil. I’ve found sauces don’t hold up and get old, but having a liquid like hot sauce in the mix isn’t necessarily bad. Premade spice mixes are risky because you can’t control the salt.
Lay out flat in a baking pan and bake in 425 degree oven for 26 minutes. Once you take it out let it sit for at least 5 minutes before you cut it to fit in your container so it doesn’t dry out. Baking is by far the most efficient and consistent way in bulk.
This weeks spice blend is a favorite, smoky cumin lime:
1.5 teaspoons cumin
1.5 teaspoons onion powder
0.5 teaspoons garlic powder
1 teaspoon paprika
0.5 teaspoon @flatironpepper dark and smoky pepper flakes (good stuff)
0.5-1 teaspoon salt
Juice from half a lime
1.5 teaspoons cumin
1.5 teaspoons onion powder
0.5 teaspoons garlic powder
1 teaspoon paprika
0.5 teaspoon @flatironpepper dark and smoky pepper flakes (good stuff)
0.5-1 teaspoon salt
Juice from half a lime
My parents gave me this and raved about it, giving it a whirl this week
