How to make chicken not so bland?
Options
quartknee11
Posts: 141 Member
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?
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?
0
Replies
-
-
The door of my fridge is filled with various types of hot sauce and marinades.1
-
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.1
-
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.1 -
Depends on what kind of flavor profile you want.0
-
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.1
-
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...0
-
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?0 -
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.0 -
Salt, pepper, marjoram, garlic or onion powder. Don't be afraid to over season, it takes more than you think.1
-
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.0
-
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!7 -
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.0 -
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.2
-
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
0 -
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.0 -
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
0 -
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 pan0 -
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.0
-
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.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.6K Introduce Yourself
- 43.5K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 393 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.3K MyFitnessPal Information
- 23 News and Announcements
- 937 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions