Chicken with teriyaki marinade, and plan salt-n-pepper chicken; with a side of veggies.
Chicken Two Ways
3 or 4 boneless, skinless chicken breasts
1 T. olive oil
teriyaki marinade (either store-bought or your own recipe)
salt and pepper
Strategy:
The idea of this "recipe" is to prep and cook a bunch of chicken which you will then consume over the next few days. If it is available and handy, perhaps you will be less inclined to snack on crackers and cheese, or other carb type snacky foods. You don't have to do plain and teriyaki—that was just the way it worked out for me. And if you want to do a larger quantity of chicken, then have at it!
1. Trim any fat or "yucky bits" off of the chicken. Cut into bite-sized pieces, or into strips. Whatever you prefer.
2. Divide up the chicken into separate batches, if you want to flavor it in different ways for different purposes. (for instance, I wanted plain chicken to put on a salad, and my husband had a taste for teriyaki chicken.) Season as you like.
3. In a frying pan, sauté the chicken—I did the plain chicken first—in olive oil until cooked through. Set aside in a container to cool, or use for your dinner tonight; saving leftovers. Cook the next batch. Use as you prefer.
My dinner—some steamed veggies and the salt-n-pepper chicken over mixed greens:
1 comment:
I do this a lot too, it saves so much time. I often freeze it and reheat it by simmering it in sauce.
Post a Comment