I posted a picture on and recently and mentioned how sometimes instead of portioning up my chicken and dividing it into individual Tupperwares {which is what I normally do}, I will instead chop up all my chicken and place it ALL in a large Tupperware container. I will then store my chicken in the fridge in my air tight container and it will typically me last me a full week. And that way, I will have cooked chicken that is already chopped up into bite size pieces that I can easily just add to my salads, my omelets, my rice, potatoes, etc. It makes my week more versatile because I can add my chicken to any carb I want for the week. When I cook up my chicken I will cook about 3 pounds or so per week just for myself. I meal prep about once or twice a week. If I cook all of my food ahead of time, chop it up, and store it in my fridge, I am 10x more likely to stick to a great diet for an entire week. And by making large portions of food once or twice a week, it makes it so I’m not stuck inthe kitchen every day trying to cook up more food. I like things simple, tasty, easy, and ready for on-the go! I’m a busy mom, wife, and personal trainer. I don’t have time to cook lavish meals every night, but I’m also not one to head to the local fast food joint to grab my kiddo’s or myself something quick to eat. So, I prep my meals every single week. After posting my picture on and I had a lot of people ask me how do I cook my chicken. And to be honest, it’s so simple and cave-manish, that it never dawned on me to share my chicken cooking skills with all of you. And I’m not joking….it’s sooo stinkin’ easy! HOW I LIKE TO COOK MY CHICKEN: INGREDIENTS: 3 to 5 pounds of frozen chicken breasts Any seasoning* you prefer, and no, it doesn’t need to be Mrs. Dash either. I used a Cajun seasoning in the picture above. DIRECTIONS: Place a large frying pan on your stove and turn heat to medium. Place frozen chicken into pan and sprinkle your seasoning all over the top of your chicken breasts,while they’re still frozen. Make sure to turn your stove fan on as this will make a lot of steam. Set a timer for about 10 minutes and go do some push-ups while you wait. Flip chicken after 10 minutes and sprinkle some more seasoning over the top of your chicken. Set a timer for another 10 minutes and do some Burpees while you wait. Check on chicken after 10 minutes, if it’s still pink in the middle, Keep flipping till the outside is nice and brown and the middle is no longer pink. And BOOM….You’re done! Easy right? Yup! That’s what I thought. Easy! * I know there is this huge craze about sodium and OMG! we shouldn’t use salt on anything anymore. Ummm……NO! Actually can I get a HELL NO?! For (1) we need sodium in our bodies to function. Our organs HAVE to use sodium on a daily basis. The moment you cut out all sodium, you’re pretty much killing your organs. (2) Salt adds flavor and no calories. So use it and make your food tasty while you’re losing fat! And (3) if you’re already eatinghealthy, cooking your own foods, and not eating a ton of processed garbage, like chips and crackers, then adding some salt to your foods, is totally good and healthy for you. I definitely agree that having too much sodium in your diet can be a bad thing, but if you’re seasoning your own foods, then there is no worries about doing too much salt. It’s all the processed crap that makes it risky for sodium consumption. Be smart! Season your food and just eat healthier. You will be fine.
