healthiest way to cook chicken breast

The healthiest way for me has been a simple seasoning and tossing it into the oven (no oil!). Lately my preferred method has been to throw a couple of them in the crockpot with healthy ingredients so I can enjoy shredded chicken with different meals throughout the week.

The tastiest ones I can make are grilled.

It depends on the rest of your diet and what you need.

If you need more fats for the day, then I'd say what you're doing could qualify as "healthiest for you at the time."

If you're low on Calories, and have enough fats for the day, then either grilling or baking could qualify as "healthiest for you at the time."

I boil it, shred it, and toss it together with a mixture of sauteed diced tomatoes, bell pepper, onion, and garlic... season it, and eat it up with some corn tortillas. Bam, chicken tacos. The only oil I use is about 1 tbsp to sautee the veggies.

If you are low on fat for the day, cooking it in oil would be perfectly healthy...low fat diets are about as unhealthy as you can get. This is where balancing out your macro and nutritional needs converge with caloric needs.

Typically I marinate my chicken in some olive oil and vinegar, spices, and herbs and grill it.

ahamm002 wrote: »

"Healthy" is a relative term. A very low fat diet is unhealthy. But a diet too high in calories is also unhealthy. So what is your objective?

She has another post stating that she is following a higher protein diet.

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i try to avoid olive oil in cooking, as I have heard it can be carcinogenic at high heat. i usually use avocado oil, which has a higher smoke point. since meeting my fat requirements isn't usually much of a problem i tend to just grill my chicken breasts with some black pepper, cayenne, and a splash of Worchestershire sauce (i perfer soy sauce but am trying to watch my sodium intake).

I like this method:

http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

I still have trouble getting the timing just right for moist chicken breasts, but for me, baking 4 chicken breasts at once works out to pre-cooked chicken for two meals for my roommate and myself, and I usually manage slightly better (moister) chicken than if I had pan cooked it or grilled it on the Foreman grill.

I bake them, cube them when cool, and stir 12 oz into a jar of simmer sauce (marinara, tikka masala, dopiaza, salsa verde, whatever). Typically the jars of sauce call for a pound of chicken, but the difference in weight accounts for some of that. Also, I like a lot of sauce.

I'm learning to follow my roommate's example and serve the chicken over shredded vegetables instead of over rice or couscous.

grilling is good, Baking at 400 for 20 minutes usually comes out great. Sometimes, I'll take a whole chicken (yes, I eat the dark meat too) and I'll stick it in my crock pot on low all day. You have to raise it off the bottom which I accomplish by putting 4 tin foil balls underneath of it. Then you have chicken for a whole week.

Not sure what you consider as healthy. But anyway. Here are my methods.

I grill them and place them on a salad.

I cook them in a non-stick pan (no oil needed) with spices or jarred pasta sauces, choose a brand that meets your nutritional expectations (my favourite is roasted vegetable sauce) and then I melt 30grams of cheese over.

Or I steam them, and shred them, mix it with some homemade chutney/salsa, and eat it on 1 slice of wholewheat bread.

Boneless skinless chicken breast, regular or tenderloins with some Mrs. Dash seasoning on the grill is how I cook mine. Real good! Sometimes when I run out of propane I throw it in a pan on the stove and add a splash of water when it looks a little dry. But keeping a lid on the pan keeps the moisture in there nicely. I try avoided oils and stuff as much as possible, healthy or not, that's just me lol.

Bake them with a seasoning..

Amitysk wrote: »

I recently started "oven poaching". It's really easy and the chicken comes out very moist.
Preheat oven to 400 degrees
Spray baking pan and one side of parchement paper with cooking spray
Season chicken with salt and pepper
Lay chicken in pan, cover with parchement paper (sprayed side down and tucked into dish)
cook 30-40 minutes or until 165 degrees.

Pretty easy!

Poaching requires submerging in liquid. This would approximate braising.

i like boiled chicken. it kinda dries out once its cooled off, but when its still hot its really good.