Pan Grilled Chicken Breast for the Week

Posted on Feb 15, 2015

I’ve become a big proponent of pre-grilling or pre-cooking meat and some vegetables for the week to reheat and use for quick 10 minute lunches and dinners.

This concept really cuts preparation time and makes it easier and more likely that you’ll stay on this system of eating.

This was pan-grilled chicken breast cut up into serving size pieces.  These pieces can be used at home or work for a quick sandwich with tomato and lettuce, or slice up and use on a salad. At home, slice up and combine with mushrooms, onion, and BBQ sauce.

Wrap each piece tightly in aluminum foil and store in the refrigerator.  They’ll remain fresh for a long time. I’ve personally used it after two weeks, but I don’t recommend it. I’ve never thrown a pack away, and I haven’t experienced any negative effects. But use your better judgement here.

Heat in a toaster oven at home or work , about 10 minutes at 500 degrees right on the foil it’s wrapped in.

Pictured above is chicken breast seasoned with Mrs. Dash Tomato Basil,  and Mrs Dash Onion Herb, Pink Sea Salt, Garlic Powder, and Ground Pepper. I spray the chicken with Coconut Oil (or Olive Oil) before I add seasoning and it seems to stick better. The pan sprayed lightly with Coconut Oil gives it this slight fried look.


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