This recipe is so simple, I almost feel silly posting it. but the fact is, it’s been a phenomenal time saver for me.
I’ve become slightly obsessed with weekly food prep where you prepare a bunch of components for meals several days (or a week) ahead of time, and store them in the fridge. Have you ever tried it? It’s a genius way to save time in the kitchen, and this simple chicken recipe is one of the very best, most versatile components you can make. It’s a great way to turn a salad into a full meal (which I’ll address below), or to throw over fettuccine with white bean alfredo sauce.
Here’s what you do:
Simple Chicken Recipe
- Chicken breasts. Boneless, skinless preferred
- Olive oil
Dice chicken into small pieces. I like mine about 1/2 an inch square.
Season with salt and pepper.
Heat a few tablespoons of olive oil in a skillet or wok over medium heat.
Stir-fry chicken until done.
Store in a container, or containers in the refrigerator until ready to use.
This pre-cooked chicken is perfect for most chicken casseroles, or for chicken lasagna, pizza, or spaghetti, but my very favorite use is for chicken salad.
I like to put one half cup of chicken, and two boiled and peeled eggs, and a quarter cup of shredded cheese into a zip-loc bag. That way for a quick dinner, I can just pile some salad greens on a plate, dump a chicken/egg baggie on top, add some dressing and voila! Instant dinner! We do this several times a week this time of year when we have salad greens galore coming out of our garden.
Enjoy! And let me know your thoughts. What would you make with this simple chicken recipe? (I can always use new recipes for my arsenal!)
P.S. Make sure you check out this list of fourteen different ways to use your make-ahead chicken!
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