Chicken is my go-to protein of choice, by far! I’ll choose it over a steak most days, and no, not for its leanness. With ~25 g per serving, a medium-sized chicken breast packs a protein punch. Protein is a blood sugar stabilizer, which means it keeps us feeling fuller for longer, and satisfies more quickly than a high carb (sugar)/high cal meal. It increases insulin, but to a lesser extent than a carb-centric meal (or worse, carb & fat together), which leaves us riding the blood sugar roller coaster all.day.long. This makes us even MORE hungry and INCREASES our cravings. No bueno.
Still, there is no need to be gnawing on cold, dry chicken breasts out of Tupperware (unless, of course, that’s what you prefer #doyou).
I typically prep my chicken a few times a week, then store in Pyrex in the fridge for #DIYconvenienceeating. I’ve been loving my slow cooker as of late for delish, not dry pulled chicken that is just as good as the rotisseries from the store, sans dissection, FTW! I buy the big value packs of boneless, skinless chicken breasts from Whole Foods, then DO THIS:
1. Layer chicken breasts on bottom
2. Season with fresh ground black pepper and sea salt, to taste
3. Turn on HIGH for 4 hours, or LOW for 8 hours, then shred with a fork:
*NOTE: You can grill or bake, but my grilling skills are… lack, and baking requires more energy and mess than I usually have time for. #SimplyFit
With that, here are my Top 5 Flavor Combinations, all <5 ingredients, to bring your chicken from bland to bold in seconds (season, to taste):
1. Sriracha & Cinnamon
- This sriracha (Whole Foods)
- This cinnamon (Costco)
2. Cinnamon & Lemon (optional: Truvia)
- Any lemon will do, and I love this lemon juicer (I use the juice of ~1/2 lemon for one serving)
- Sprinkle with Truvia
3. Fajita-less Chicken Fajitas
- Spices: fresh ground black pepper, sea salt, garlic powder, chili powder, oregano, cumin, red pepper flakes (because, spicy)
- A few TBS of salsa. I like this one (Whole Foods)
Then, saute with chopped bell peppers and onion
5. Buffalo Chicken
(I like Frank’s)
6. And my favorite salt-free herb mix, for when I’m channeling my inner Plain Jane
DIRECTIONS: Coat skillet with EVOO, coconut oil or non-stick spray (I use the coconut oil ones), then heat on stovetop (I like to get the pan super hot so that everything stays crispy, not mushy). Add chicken, then seasonings and heat through. Serve with a side of fibrous veggies (my faves: kale, broccoli or cauliflower).
**NOTE: You can also flavor your whole recipe with any of the aforementioned flavor combinations if you are cooking for a family, or just want all the same all week. For me, I prefer to keep the pulled chicken plain (just S & P) and then season as I go.