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Grab and Go Chicken Breasts
Author Stephanie Laska advises, “Cooking chicken ahead of time is just common sense. I use this ingredient in so many recipes, I’d be a fool to cook it over and over again throughout the week. That’s just too many dishes, people. My time is valuable. If I can knock out a task in one sitting, sign me up! Plus, I find it convenient and cost-effective to cook chicken in bulk when I catch a good sale. The cooked leftovers are also easy to freeze for future meals.[Reprinted with permission from The Dirty, Lazy Keto No Time to Cook Cookbook: 100 Easy Recipes to Save Money & Time by Stephanie Laska, MEd, and William Laska (Adams Media, 2021).]
Servings: 4
Ingredients
- 4 (4.2-ounce) boneless, skinless chicken breasts
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 375°F. Grease a 9" × 12" × 2" baking dish.
- Season breasts with salt and pepper and cook covered 25 minutes, flipping halfway through.
- Let cool and refrigerate up to 4 days in an airtight container until ready to add to a meal.
Nutritional Information - Macros
- 102 Calories
- 1 g Fat
- 19 g Protein
- 0 g Total Carbs
- 0 g Fiber
- 0 g Net Carbs
Tips
- Prefer the pressure cooker method? For the laziest chefs (like me!), cook boneless chicken breasts in an Instant Pot on high pressure 8 minutes per pound.
- Freeze unused portions to reboot for later meals. Use leftovers safely by thawing frozen meat (for reuse) in the refrigerator. When it’s time for reheating, be sure the internal temperature reaches a minimum of 165°F or higher.