Chicken breast is probably the most consumed lean animal protein. At least I think it is. I’ve been recommending it to people as a good protein source since I can remember.
But here’s the thing. It can be very boring and tasteless and rubbery if you cook it wrong. And that’s how the whole eating healthy is boring is tasteless gets thrown around again. I remember back in my college days when I was first attempting to cook. I put some chicken breast with no seasoning at all on this mini electric George Foreman Grill I won at Promfest or something. Gross. Bland, chewy, rubbery, yuck chicken!
Well, my friends, I beg you to learn from my young and foolish mistakes. I present to you a very easy, tasty, and NOT boring method of cooking the juiciest chicken breasts. Now who doesn’t like a juicy breast?!?
I read about this method about 2 years ago and have been using it to quickly cook delish chicken ever since. It even works with individually frozen pieces too! You already know there are endless ways to use chicken breast, but here are some of my favorites:
- As your protein in salad. Endless options here, but just made an amazing one with greens, beets, goat cheese, walnuts, onions, EVOO, and apple cider vinegar
- Served with quinoa and roasted broccoli & cauliflower
- Chopped and added into a bowl with steamed carrots, broccoli, squash, teriyaki sauce, and brown rice
- Added into a soup with chicken broth, carrots, onions, garlic, turmeric, and cous cous
- Seasoned with chili powder and cumin, sliced, and mixed with roasted corn, salsa, avocado, and bell peppers
- Tossed with steamed broccoli, pasta, and cashew cream
- Cooked frozen, paired when another frozen veggie (perfect post-travel/empty fridge meal)
- Literally anything else you need chicken for
Pan Seared Chicken Breast
Done in less than 25 minutes, perfectly seared and seasoned!
- 1 tbsp coconut oil
- 1 chicken breast
- 2 tsp seasoning of choice I use Paul Prudhomme's Poultry Magic
Pat chicken breast dry and season generously with seasoning of choice.
Add coconut oil to pan over medium-high heat.
Place seasoned chicken into the pan and cover with a lid. Let cook for 10 minutes.
Remove lid, flip the chicken breast. Replace the lid and cook for another 10 minutes.
Move cooked chicken to a cutting board and let rest for 5ish minutes to lock the juices in.
Slice and serve!