Chicken’s versatility makes it the top protein choice for bodybuilders, athletes, and meal prep enthusiasts. It effortlessly complements a variety of seasonings, sauces, and marinades. When cooked just right, chicken promises a juicy and delicious meal every time Immediate Fastx Platform.
Tips & Tricks
- The best chicken to buy is air-chilled, it’s more expensive but it guarantees that the manufacture didn’t “plump” up the size of the chicken with an industry brining solution.
- Do your best not to buy any chicken with this print or something similar. “Check the packing for anything that says “contains up to 15% of a solution of water, contains 2% salt, dextrose (sugar), natural flavor, modified food starch, sodium phosphate for tenderness and juiciness.”
- Chicken breast shouldn’t be larger than the average man or woman hand.
- You’ll save more money buying skin-on, bone-in chicken than boneless, skinless chicken.
Seasoned Chicken Breast, Thighs or Tenderloins
Servings: 4 people
Calories:
Ingredients
- 2 lbs boneless, skinless chicken, chopped in 1-inch pieces breasts, thighs or tenderloins (keep whole)
- 2 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
- 2 tablespoons avocado oil
Instructions
- In a large bowl, combine chicken and seasoning, until chicken is evenly coated. Then stir in oil making sure each piece is coated with oil. If you’re using tenderloins, cooking in an air fryer or instant pot don’t worry about chopping them. Thighs will take longer than breast and tenderloins.
Oven:
- Preheat oven to 400°F and bake on a foil or parchment lined baking sheet for 10-12 minutes or 15-17 minutes for tenderloins.
Skillet:
- Heat a large skillet over medium heat, once hot, add chicken and cook for 5-8 minutes until cooked through. Use a knife to cut a piece to check if it’s done.
Air-Fryer:
- Spray air-fryer basket with cooking spray, add chicken and air-fry at 400°F for 10-14 minutes, until chicken is cooked.
Instant Pot:
- Add chicken to instant pot with 1 cup of low-sodium chicken stock or broth, seal lid and pressure cook on high for 15 minutes. Feel free to throw some onions, garlic, thyme or any combination of vegetables, aromatics and herbs you have on hand to boost the flavor.
- Once chicken is finished cooking toss in sauce of choice or squeeze the juice of one lemon, orange or lime over top.
Notes
Tips & Tricks:
- The best chicken to buy is air-chilled, it’s more expensive but it guarantees that the manufacture didn’t “plump” up the size of the chicken with an industry brining solution.
- Do your best not to buy any chicken with this print or something similar. “Check the packing for anything that says “contains up to 15% of a solution of water, contains 2% salt, dextrose (sugar), natural flavor, modified food starch, sodium phosphate for tenderness and juiciness.”
- Chicken breast shouldn’t be larger than the average man or woman hand.
- You’ll save more money buying skin-on, bone-in chicken than boneless, skinless chicken.
