Meal prep - chicken

Stir fry

Dry marinate for chicken

Smoked paprika, cumin and thyme. Also, sprinkle salt. (Salt and black pepper doesn’t taste great.)

Pan-seared chicken breasts

  • Flatten the thick end a bit - no need to do that for the whole chicken though. (Optional: Cut a breast in slant into 2-3 pieces.)
  • Marinate for however long I can.
  • Heat the pan on high, put some oil and let that warm up too.
  • Put chicken at heat=5 (or medium) for 4 minutes, flip each piece and let cook for another 4 minutes.

Boiled chicken breasts

  • Put chicken breasts in a pan and cover with an inch of water.
  • Bring water to a boil and then decrease heat to let chicken simmer.
  • Wait for the internal temperature to reach 165 F (in about 8-16 minutes).

Roasted chicken breasts

  • Preferably buy same-sized chicken breasts. Following recipe is with big sized breasts.
  • Don’t wash chicken.
  • Coat with olive oil, salt and seasoning.
  • Pour some sauce - with broth base - over the chicken. The broth probably gives the chicken moisture.
  • Leave for some time.
  • Oven bake 21 minutes at 400 F.
  • Broil High for 4 minutes. Can change the last two to 20 and 5 respectively.

Roasted (boneless) chicken thighs

  • Drizzle chicken with very little olive oil and season with seasoning, salt and pepper. (Can also add butter, lemon zest or garlic.)
  • (Bake chicken thighs skin-side-up and do not flip or move the chicken as it bakes.)
  • Bake (skin side up) at 400 F for 18 minutes.