How to make chicken not so bland?

quartknee11

Without adding too many calories to it?

I've been eating a lot of chicken and turkey taco meat. I can eat the turkey taco meat all day without a problem but the chicken is really hard for me. I Cook it then freeze it and just pull it the night before I'm going to eat it and then heat it up. I've seasoned it with season salt but it just doesn't taste great.

What do you all do?

ninerbuff

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extra_medium

The door of my fridge is filled with various types of hot sauce and marinades.

cwolfman13

Depends on what kind of chicken dish I'm making...I have a ton of different marinades or rubs I use when grilling...this time of year, it tends to go into stews and enchiladas.

sammyliftsandeats

When you heat it up after it's been in the fridge...do you stick it in the microwave? If so, try adding a bit of water into the dish to create steam so it's not as dry.

I like hot sauce, dipping it in a bit of ranch, or I experiment with different seasoning shakers from the grocery store.

Chef_Barbell

Depends on what kind of flavor profile you want.

kelseymallen

I really like shake n bake. There are several different flavors to choose from and none of them are terribly high calorie. About 35 calories per serving.

albertabeefy

Various flavours of Mrs Dash, a good BBQ rub, etc. are all worth trying. Marinades and sauces that fit in your chosen macro and caloric profile...

quartknee11

albertabeefy wrote: »

Various flavours of Mrs Dash, a good BBQ rub, etc. are all worth trying. Marinades and sauces that fit in your chosen macro and caloric profile...

When you're making it all at the same time, how do you count the calories per serving?

Lounmoun

I use it in a stir fry, pizza, soup, salad, sandwich if I have pre-cooked meat.
Herbs, spices, garlic, onion, hot sauce, salsa. If you like a seasoning blend try Mrs. Dash seasoning blends.
Reheat cooked chicken more slowly in oven or stove top instead of microwave.

MsAmandaNJ

Salt, pepper, marjoram, garlic or onion powder. Don't be afraid to over season, it takes more than you think.

Alyssa_Is_LosingIt

I marinate skinless chicken thighs in teriyaki sauce and roast them in the oven. The teriyaki sauce I use adds a minimal amount of calories (maybe 20 or so per serving) and the outcome is so tasty, especially with rice and steamed veggies.

whimsicallylit

There's a couple of things that would be helpful for you. First of all, never buy the thin chicken breasts. They cook very quickly and turn dry almost at the same time they are finished cooking. If you want boneless, go with regular chicken breasts (If not, chicken thighs are great!). With thick breasts, give em a pounding with a meat tenderizer/rolling pin/your fists until it's more or less the same thickness across the cut of meat so it will cook evenly. Personally, I think the key to making the best chicken is a cast iron skillet, a meat thermometer, and a decent spice blend. If you don't already have a cast iron, get one and thank me later because they are THE BEST. Heat up some olive oil in the skillet on medium heat and toss your chicken plus your desired spice blend on there. Flip frequently (~a minute or so) until it starts to get a nice golden brown and the thermometer reads ~155-160deg. Pull the pan off the heat it will continue to cook the meat for a few more minutes. Chicken is officially done at 165 deg, don't let it get hotter than that or it'll dry out and be gross. Reheat in toaster oven or on stovetop if possible instead of microwave.

Really, the world is your oyster when it comes to spices. I prefer to use spices over marinades to cut down on calories and make a batch of chicken more versatile for several dishes. I highly recommend flavored salts. I have a smoked sea salt and a habanero salt that give some killer flavor without needing much.

Here are some examples of spice blends:
Au Naturale: Salt, pepper, garlic powder
Classic Herbed: Rosemary, thyme, sage, (or use Herbes de Provence instead of these three), salt, pepper
Spicy Mexican: Paprika, cumin, chile pepper, onion powder, garlic powder, salt, pepper

Also, try this one which is slightly different:
Lemon and rosemary: Saute fresh chopped rosemary in olive oil until crispy. Strain the rosemary out. Cook chicken in rosemary oil, season with more rosemary, S&P, garlic. Halfway through cooking, add lemon juice. Garnish with more lemon juice before serving. You could do this with balsamic vinegar or mustard if you aren't feeling the lemon.

Good luck, hope this is helpful!

jemhh

kelseymallen wrote: »

I really like shake n bake. There are several different flavors to choose from and none of them are terribly high calorie. About 35 calories per serving.

I pretzel shake n bake.

JodehFoster

You may never like it. I can't stand left over chicken unless it's cold, it just gets a really gross taste to me when it's reheated.

jennkain97

quartknee11 wrote: »

albertabeefy wrote: »

Various flavours of Mrs Dash, a good BBQ rub, etc. are all worth trying. Marinades and sauces that fit in your chosen macro and caloric profile...

When you're making it all at the same time, how do you count the calories per serving?

Figure out how much you're making, then divide by the number of servings

jemhh

JodehFoster wrote: »

You may never like it. I can't stand left over chicken unless it's cold, it just gets a really gross taste to me when it's reheated.

I don't like it reheated either. Same with turkey. I like both cold though.

laur357

You can put your chicken plus additional ingredients or sauces in the recipe builder and divide it into portions. By taco meat, I'm guessing you mean it's ground chicken?


Things I regularly add to chicken:
Marinara sauce
Lemon, garlic, and white wine
Salsa
Taco seasoning packets
Soy sauce, ginger, garlic
Cajun seasoning
Chili in adobo
Barbecue sauce
Buffalo or hot sauce

meeemy

I put it in marinade the day before i will prepare it.

200 gramm chicken breast ( cut in cubes or just leave it in 1 piece)
1 teaspoon oil
1 teaspoon yogurt
1 teaspoonlemon juice
1/2 teaspoon garlic powder
Salt and pepper
1/2 teaspoon paprika powder
1/2 onion

Mix it all 2gether n let the chicken marinade in it till u prepare it.
Tastes amazing if u grill the chicken breast or prepare the chicken breast cubes in a frying pan

SuzySunshine99

I always use chicken thighs instead of breasts. Way more flavorful in my opinion and much more forgiving if you overcook them. Chicken breasts are way too bland for me, even when cooked properly.

lemmie177

For something like boneless, skinless chicken breasts, I usually add it to something strong and yummy; chicken taco soup, chili, but my fav is curry.

bricate14

My leftovers I usually cut in to pieces, mix with pre-chopped peppers, add in an avocado and stir. You can add anything into it, onion, spinach, etc. Voila no mayo chicken salad!

212ackley

I love Cajun seasoning-like season salt but spicy!!! Also love sweet / spicy Asian sauces...they have sugar but don't take a ton to gain flavor!

Chef_Barbell

SuzySunshine99 wrote: »

I always use chicken thighs instead of breasts. Way more flavorful in my opinion and much more forgiving if you overcook them. Chicken breasts are way too bland for me, even when cooked properly.

So much this... and chicken thighs are so much cheaper... Usually $.89 a pound here.

lulalacroix

I like making a chicken salad with the leftovers. That way I don't have to reheat.

brewerfan13

Fry it but only eat half

rldeclercq4

I just had chipotle chicken tacos the last couple days: 1) Cast iron 2) coconut oil 3) diced chicken breast seasoned generously with salt, pepper, and chipotle spice rub 4) cook in hot oil for about 8-10 minutes (small dices cook faster). They tasted great! Served on a small sized soft flour tortilla. About 150 calories per taco

SadDolt

put lots of pepper

TR0berts

Various seasonings - I, personally, like Italian seasonings, but my wife doesn't :shrug: - and various ways of cooking the chicken.

Bake it with some onions, cheese, and bacon, with some tomato thrown on after? F yeah.

Fried, with mustard? F yeah 2x.

Diced, and cooked in salsa? ubetchurass

nmcknny

Lemon juice adds a little salt flavor--it's a salt substitute in a salt-free diet--and it would help with dryness. Depends on how much leftover chicken you have but just a little would be enough. Or, try lemon pepper.

kentkoester

Make a slit in it and stuff it with jalapenos.
You could also get a dutch oven, wrap the insides with bacon and then put the chicken in that.

If you want shredded chicken for tacos, 1 packet ranch dip mix, chicken broth, chicken breasts, and 1 packet taco seasoning. Put all of it in a crock pock, set on Low, and let it cook for 8-10 hours. Shred the chicken and you have delicious shredded chicken tacos!

Alternatively you could just cover the chicken in various seasonings and find one you like.