Easy Chicken: Cuisine HELP

By Rachel Borg • June 26, 2023

Start your week off by prepping chicken for easy meals!

As we discuss in chapter 2 of HELP: The Health, Energy & Longevity Plan, finding fullness in healthy fats and proteins is vital for a healthy diet.

It can be a challenge to have ready-to-go sources of protein on hand. Life gets busy and we don't always have time to thaw meat from the freezer to cook when it's time to eat.

This method of cooking chicken has been a helpful hack for me lately. I buy a large family pack of either boneless skinless chicken breasts or thighs, and cook them using the method below. It results in such tender and delicious meat!

After cooking, I cut up the chicken, let it cool, and then place it in a container in the fridge. Now I have a good source of protein that I can throw on a salad, make into a sandwich using one of my Mom's buns, or dip into a yummy sugar free sauce (this one is the best!)

How I Make It

I usually use boneless skinless chicken breasts, but pictured in this post is chicken thighs. Both are very good - it's whatever you prefer.

If you use chicken breasts, I recommend slicing the breasts in half horizontally. This will allow for more even cooking, and it will feel like you just doubled the amount of chicken breasts in your pack!

I usually prep the chicken and then give it to my husband Kyle to throw on the grill. You can also pan-sear the chicken on the stove which is equally delicious!

Ingredients

  • Boneless, skinless chicken of your choice
  • Kosher Salt
  • Water
  • Olive or Avocado Oil
  • Coarse Ground Black Pepper

Step-By-Step Instructions

  1. The brine is the key! Dissolve 1 tablespoon of kosher salt in 1 cup water (per 1.5 pounds of chicken) in a shallow bowl or 9x13 pan.
  2. Nestle your chicken pieces in the brine making sure all the pieces are covered. Make more of the brine mixture if needed.
  3. Cover your bowl or pan and place in the refrigerator for at least 2 hours - up to 24.
  4. When you are ready to cook the chicken, take it out of the refrigerator, drain the liquid, and pat dry the chicken pieces (I use paper towels for this).
  5. Place chicken on a tray and drizzle with olive or avocado oil, coating both sides of the chicken.
  6. Sprinkle with some course ground black pepper and it's ready to grill or cook on the stovetop!

Rachel Borg

Rachel is HELPcare's Membership Director and the HELPcare Challenge Coordinator. She lives in Winchester, KS with her husband and six children.
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