15 2B Mindset Chicken Recipes for Lunch (2024)

FAQs

How to make meal prep chicken taste good? ›

Toss the vegetables and chicken in olive oil, then generously season them with salt and pepper. Slice a lemon in half and squeeze it over the chicken – the acid adds some great flavor and helps to tenderize the meat.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Although recipe calls for bone-in chicken breasts which make for a rich stock, you can absolutely poach boneless skinless breasts in this recipe instead. Either will work and both options will be equally tasty. If you're eating your chicken immediately, you can store it in the fridge for up to four days.

So recommend bulk cooking the chicken and freeze half and the other half depending on how many people you need to feed to make only enough for 3 – 4 day max with your leafy greens or fresh vegetables that you still want a bit of crunch too and place them in the fridge.

Give the chicken about 10 minutes to rest after cooking to lock in those juices, then go ahead and dice or shred. Package your chicken in an airtight container. Place containers in the fridge for use later that week or pop them in the freezer for long-term storage.

Drizzle a light layer of olive oil onto the chicken if you want the rub to stick better. Olive oil helps the dry rub adhere to the meat so it's less likely to fall off while you're cooking it. Put a coin-sized amount of olive oil on the chicken and spread it evenly across the sides of the chicken.

Onion and Garlic – Essential flavor enhancers to any chicken and rice dish. Spices – Lots of Tex Mex seasoning which you can make your own or use store bought, cumin and chili powder.

Cooler or Insulated Bag

We may think of using our cooler or insulated shopping bag when transporting food that needs to be kept cold, but both are also great at keeping foods warm. If the food is not in a covered dish, transfer to a covered container or wrap in aluminum foil and store in the cooler or bag.

The best side dishes to serve with chicken and rice are brussels sprouts with bacon, caprese salad, blooming onion, potato wedges, quinoa salad, caramelized carrots, sautéed mushrooms, tater tots, cornbread, apple coleslaw, roasted beets, zucchini fries, cucumber salad, garlic knots, fried okra, and mac and cheese.

What is the best way to cook chicken breasts to keep them moist? ›

Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.

A 15-minute sit at room temperature will make the chicken cook more evenly, helping you avoid a brown outside with a raw, undercooked inside. Solution: When you're gathering all of the ingredients for dinner, go ahead and take the chicken (in the plate or dish where it's stored) out of the fridge.

After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them. This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked. Trust me, waiting the few extra minutes pays off big time — every time.

Fresh lemon or lime juice is a great way to jazz up meal-prepped food and make it taste fresh again. Use them to make a big batch of fresh vinaigrette at the start of the week (but don't dress your salads in advance, because they'll wilt), or just pack a wedge with your lunch each day.

Once the chicken has cooled, transfer it to an airtight container or wrap it tightly with plastic wrap or aluminum foil. Label the container with the date of preparation so you know how long it has been stored in the fridge. Cooked chicken can be safely stored in the fridge for up to four days.

"Rosemary and oregano are good antioxidants, so they could have some protection," Decker says. As an added benefit, a punchy sauce will help mask any WOF when you reheat the leftovers the next day.

The United States Department of Agriculture (USDA) says that cooked chicken can last three to four days in the refrigerator, if stored at 40°F or less. 1 And that goes for any type of cooked chicken—store-bought, homemade, or restaurant leftovers.