It’s no secret that I don’t cook a lot of meat. I actually counted the recipes on my blog. There are 49 entree & appetizer recipes on this blog. 37 of those are vegetarian. Only 6 recipes on the blog actually need meat to be what I would consider successful (i.e. Spicy Orange Glazed Chicken). One of my New Year’s resolutions was to learn to cook more meat. Not really because I feel I need to eat more meat. I’m plenty happy with my chickpeas and quinoa, but I do think not being afraid of raw meat is a good life skill to have. So today, I decided to share my newly discovered go-to way to cook chicken, along with a simple sauce/ marinade that’s super adaptable so you can make it work with whatever you have in mind for the week.
In an attempt to both embrace healthy January and maximize my time during the week, I’ve really been trying to up my meal prep game lately. So far, I’ve gone a couple weeks prepping breakfasts, lunch, and dinner for the week on Sunday. Mostly, it’s a great way to make sure I have food I want to eat all week, but I will admit it can get a little boring to eat the same thing a couple different times in a row. Usually, though, that just motivates me to make sure that my meals are extra delicious so that I’m actually looking forward to them instead of dreading eating “leftovers.” For breakfast I usually make overnight oats – and I’m currently perfecting a coconut version to share with you (I wanted to share it this week, but don’t have the recipe quite right yet). For lunch, I usually make some sort of delicious salad/ bowl combo, and I’ve been really into soup for dinner lately. Let’s be real, probably because you get to eat crackers with it. Really good seeded multi-grain crackers (or rice crackers!) are kind of my jam alongside a bowl of piping hot soup.
Go-To Basic Chicken Breasts
Time: 25 minutes
Yield: Sauce makes about 1/2 cup
Cooking Method from: Domesticate Me Idiot-Proof Chicken Breasts
Basic Sauce/ Marinade:
2 Tablespoons brown sugar
3 Tablespoons water
2 Tablespoons olive oil (or vegetable oil)
2 Tablespoons soy sauce
1 clove garlic, minced
2 Teaspoons curry powder
1 Tablespoon finely chopped fresh cilantro
1/4 teaspoon crushed red pepper flakes
1 Tablespoon olive oil
Boneless, skinless chicken breasts
Salt and pepper
Make sauce: in a small container, combine all ingredients and shake or whisk to combine. Feel free to leave out or sub spices as desired (for example, I didn’t have cilantro on hand when I made this – still delicious!).
In a dutch oven (or large pot/ skillet with a tight-fitting lid), heat tablespoon of olive oil over medium heat. Once hot, add chicken breasts (seasoned with salt & pepper). Pour sauce on top as desired (I typically use about half the recipe for 2 chicken breasts) Brown on one side for 1-2 minutes, until lightly golden brown. Flip the chicken, turn the heat down to low, and cover the pot. Let cook on low for 10-15 minutes. I usually cook for the full 15 minutes, as I find the chicken breasts I buy to be pretty thick. After 15 minutes, turn the heat off, but do not lift the lid. Allow the chicken to cook for 10 more minutes.
After the full 20-25 minutes, remove the lid and transfer the chicken breasts to a cutting board. Chicken should read at least 165°F on a meat thermometer, or you can just slice the chicken to make sure it’s fully cooked. Shred the chicken to put in soups or stews, or slice it to top salads.