So I'm going to go a little more serious with my cut and dialing back the fat a bit more to save calories. I purchased like 10lbs of chicken breast to help with this. Is there a way to make these not taste/feel like dry sock in my mouth? I've been giving them 5 min. frying on each side and I feel like this will get old quick.
If you cook them to 145, they should not be dry. I often bake whole chicken breasts in a low (~250F) oven until my probe thermometer registers 145. If they are still dry, you can try brining them, but all chicken I've gotten from the grocery store has been pre-brined (can't wait to get some fresh chicken from a farm).
Also, a good flavor combo that I used recently on chicken breast is chili powder, garlic, and lime. You could also put curry seasoning on them. The possibilities are endless since chicken breast is basically a blank canvas.
poaching in stock and spices. I know some of this, espescially if you go for soy and make a master stock, is not primal, but only a very limited amount would actually infuse the breast. try googling poached chicken recipes.
Pity you bought breasts, cooking with the bones is so much tastier, even if it is fiddlier ti deconstruct later.
Hm poaching might help me finish off the miso in my fridge. Thanks for the idea.
js: I know that it does, but this is for my workout days right after training, and I'm trying to keep fat pretty low compared to in the past where I'd consume 100/150/150 right after working out.
I quite often like to make chicken kebabs with chicken breast cut into strips, and put in a marinade of the juice of a lime, a stick of lemongrass chopped finely, a couple of cloves of crushed garlic, about an inch of fresh ginger (which I peel and put through the garlic crusher, too - works a treat) and a bit of olive oil. Make sure it's all covered, then cover and put in the fridge for 30 mins or so, thread on to the kebab sticks and grill until cooked through. Delicious with a tangy salad or on a bed of cauliflower rice with chopped coriander/cilantro leaves mixed through it. This works really well with prawns/shrimp, too, by the way.
if you want to go specifically low fat for a meal with chicken breast, you can add pico de gallo (finely diced tomato, onion and cilantro) on top, or actual salsa, or just lemon/lime juice. personally, i think you can dial back on the fat content, while still cooking with fat. i would cook them suckers in butter or something. just don't go ridiculous 'i never eat carbs' style.
"dean ornish and dr. davis think the palmitic acid our bodies use for fuel while we sleep is poison if we eat it. zero-carbers like charles washington think the oldest fuel in our evolutionary history – glucose - used by organisms a billion years ago and without which the brains of modern mammals cannot survive for more than a few minutes – is an unnatural toxin if you eat it. both views ignore basic facts of medical physiology and defy evolutionary history." - kurt harris