Easy 3-Ingredient Grilled Chicken Breast
I can eat chicken every day and be fine with it, if you’re into meal prepping then this recipe is for you! When people who don’t plan out their meals hear the words, “meal prepping,” I imagine they think of a dry, and plain chicken cutlet with some bland rice. Who wants to eat that? I’m all for healthy dieting and eating but I will not subject my body to a dry chicken breast! This recipe is quick and can be tweaked to whatever seasoning you have on hand, all you need is chicken and a cast iron grill. You can find a pre-seasoned cast iron grill at most large supermarkets, I purchased mine at H-E-B using their self produced $5 off coupon so it was only $10, and it’ll last you for years to come! Sea salt and freshly ground pepper are must have food staples, if you don’t have these in your pantry add them to your grocery list now!
As I mentioned in a previous post here, I still can’t be on my feet for more than half an hour at a time. Once I feel the slightest throb I go back to the couch and open up my laptop, or watch TV, read, or color! (Yes, I even bought one of those adult coloring books, it’s relaxing!)
Which leads me to this post, because I still need to eat right? Since the surgery, I’ve been extra particular about what I consume because I’m not working out!! It’s driving me nuts actually, but doctor’s orders! My veggie of choice was quartered artichoke hearts, I just bought them in a jar and added them to the skillet once the chicken was almost cooked through. The whole wheat pasta was leftovers from a previous meal – recipe for that to come!
- 1 lb chicken breast
- 1 tsp sea salt or kosher salt
- 1 tsp freshly ground black pepper
- Vegetables of your choice, chopped and ready to grill
- Place cast iron skillet on stove top and bring to medium high heat (My stove is numbered so I put mine on 6/10).
- Season chicken breast on both sides with salt and pepper, use tongs to flip.
- Using tongs, move the chicken from the plate into the skillet and do not move for 5 minutes.
- Flip the chicken breasts to the opposite side and grill for 5 minutes.
- Flip the chicken breasts on their side and grill that as well.
- Chicken needs to be at an internal temperature of 165 degrees Fahrenheit, or is fully cooked when all the juices run clear.
- You can lower the heat to medium (or a 4) while chicken is cooking through.
- Add vegetables once the chicken is almost done, sear and move to a clean plate.
- Once chicken is fully cooked, move to a clean cutting board and let it rest for 5 minutes.
- Cut and serve or put into food containers for meal prep. Do not put in the fridge until chicken cools completely.
Nutritional Content Source: 3-Ingredient Grilled Chicken Breast
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Grilled Chicken Breast | 243 | 1g | 3g | 52g | 130m | 1031 mg | 0g | 1g |
Since today is my birthday, I probably won’t be posting over the weekend! And after all, calories don’t count on your birthday weekend! I’ll most definitely be indulging in some birthday treats and maybe even an adult beverage! I haven’t had a margarita since before the surgery, so please send good recovery vibes my way! I know I’ll need them!
Did you notice the handle holder from Chile’s? Not sure where that came from, but it works! Be careful when handling the skillet, unlike regular pots and pans the handle gets just as hot as the skillet! Is there anything other than chicken that you use for protein during meal prep? Would love to try new things! From my cocina to yours!
Salud,
Yadira
shewillsay
