Tonight while I was at Safeway with Kevin, I got the bright idea to buy 4 pounds of boneless skinless chicken breasts and thighs and cook them up as snack food to take with me to work this week. I’ve been trying to eat a higher protein diet, since I tend to be borderline anemic every time I go to the doctor for a checkup. Additionally, it’s more satisfying, tastes great, and is lower calorie than snacking on the stuff we keep around the office.
Here’s what I did to make it super flavorful and low calorie:
- heat alarge skillet on medium heat
- add 2-3 tablespoons of virgin olive oil to the pan (never add to a cold pan says Martha, still not sure why that is)
- add spices you like, for me it was “Italian Seasonings”, Rosemary, Oregano, kosher salt flakes and fresh ground pepper
- swirl or stir together the seasonings and oil until the coat the bottom of the pan evenly
- place the first group of chicken in the pan (with 4 pounds I had to do 3 batches)
- add 1/3 cup water
- turn up to medium-high and cover
Cook time: I like my chicken tender (but cooked to temperature of course) so I just turned it once after 4-6 minutes and then leave for another 3-4. I cut into the center of the thickest part of each piece to make sure it was white all the way through. When done, set on a plate to cool.
To keep the chicken moist all week, avoid the temptation to chop it all up into strips. Just cut what you’re going to take with you for the day, and leave the rest of the pieces whole and packed in a tupperware or other airtight container or plastic wrap. They’ll keep in the refrigerator for 3-4 days. Enjoy, and let me know if this suggestion works for helping you snack healthier during the holidays!