Grilled Chicken Meal Prep
Prep Time
15 minutes
Prep Notes
Use a cast-iron reversible grill pan, totally worth the investment
Need medium mixing bowl, large cutting board, long thongs
Freeze and partially defrost chicken
Cooking Time
30-40 minutes
Yields
8 servings
Ingredients
2 lbs of chicken breast, boneless and skinless
Pinches of salt
Pinches of black pepper
Organic canola spray (any non-stick spray will do)
Directions
Get reversible griddle ready by heating it to high.
Make sure the chicken is partially defrosted so that it will be easier to handle.
Cut chicken breast in half horizontally to get the sensible portion of 4 oz each.
Place portioned chicken breasts in bowls.
Arrange chicken breasts on cutting board so you can non-stick spray and season each side with salt and pepper.
Put chicken breasts back in bowl and allow to completely thaw.
Place 6 chicken breasts on griddle at a time. Cook 3-5 minutes on each side, depending on how quickly the edges turn opaque white.
Let rest for 5 minutes before serving.
Store the rest for future meals in refrigerator or freezer.
Notes
This recipe is all about simplicity and versatility. You can include this grilled chicken to any salads, like Light Caesar Salad.
If you prefer to marinate your chicken, please feel free to do that 20 minutes to 12 hours before you grill. Just be mindful if there is lemon. If so, limit marination time to 20 minutes to minimize "cooking" effect of lemon on the chicken. When picking a marinade, be mindful of the fat, sodium and sugar content.
Nutrition Information:
