I sprinkle some onion powder and italian seasoning mix on it.
Chicken Breast. |
1Fast400 Forums > Diet & Nutrition |
| Posted by: PotentiallyFatal Apr 19 2008, 12:19 PM |
| Since we all consume chicken breast, on a daily basis...what are some ways you keep this protein source interesting? I'll share a method I just tested today...and found it to be quite delicious. I'm currently cutting, and on a very low sodium diet...so hot most hot sauces and seasonings are out of the question. What I did last night was crush garlic into some flax seed oil and let it sit overnight...this morning I warmed it up...sucked it up into a syringe using 18g pin and injected it into about a kg and half of chicken breasts, threw it on the grill...and it fucking tastes GREAT. |
| Posted by: willpiazza31 Apr 19 2008, 12:24 PM |
| Did the chicken get jacked and tan? I sprinkle some onion powder and italian seasoning mix on it. |
| Posted by: Jayv24 Apr 19 2008, 01:08 PM |
| I like to buy live chickens. I inject them with gear and let them battle it out gladiator style in my basement. The winner gets eaten by me. |
| Posted by: AdamGrossman Apr 19 2008, 01:50 PM |
| Toss them in some whole wheat flour then pan fry them in veg oil, or bake in the oven with marinara and a slice of provolone and make a sandwich. |
| Posted by: cc-10 Apr 19 2008, 04:24 PM |
| throw salsa on it |
| Posted by: ftank Apr 21 2008, 04:49 PM |
| Dice up various veggies (tomatoes, mushrooms, olives are some of my faves), mix with water (blend, even). Place chicken in caserole, dump liquid on chicken --make sure you have enough to almost cover the entire chicken -- let marinate in fridge overnight. Bake the next day at 350-375 for 30 minutes. Ensure caserole is covered with foil to maintain saturation. |
| Posted by: PotentiallyFatal Apr 22 2008, 09:16 AM | ||
...sounds amazing! On a separate note, I bought some 0 sodium seasoning to try out...I highly reccommend everyone stay away from it. It called herbamare diet...description sounds like it might work...but its fucking BUNK. Makes your meat/veggies taste like rust (if you can imagine what that tastes like...) |
| Posted by: ftank Apr 22 2008, 11:53 AM | ||
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| Posted by: hadi_D Apr 22 2008, 08:36 PM |
Marinade Chicken Tenderloins in Italian Dressing for about a day and a half. Then grill, in between grilling re-dip each tenderloin in the dressing again. This never gets old for me.  |
| Posted by: PotentiallyFatal Apr 23 2008, 11:40 AM | ||
...i know the tender is smaller than the breast and usually cooks faster, the thick chicken breasts I get take a while to cook... Does anyone steam their chicken breasts then season them afterwards? |
| Posted by: yeashescool Apr 23 2008, 04:37 PM |
| just marinate in teryaki, grilll them or oven them, once they get out throw a slice of american cheese on em, grab 2 pieces of whole wheat bread, and make a bird sandiwch |
| Posted by: ShakesAllDay Apr 23 2008, 04:44 PM |
| I'm a big fan of kabobs. Mushrooms, bell peppers, onions. Depending on my mood, I'll either do the standard garlic, pepper, and a touch of seasoned salt. Or if I want something sweet, I'll use a Caribbean marinade on them and add pineapple chunks to the skewers. If I want spicy I cover the chicken in some Jamaican jerk seasoning, then do the Caribbean marinade. |
| Posted by: AdamGrossman Apr 23 2008, 08:25 PM | ||||
Mrs. Dash has some sodium free seasonings and they're bomb. The spicy one owns. |
| Posted by: ftank Apr 24 2008, 09:16 AM | ||
Yeah, that's a pretty good one. You can even let it soak in that shit in the oven, too. You can do the same thing with shrimp, 'cept shrimp is better soaked in butter, wrapped in foil and stuck on the grill. Mmm mmm. Steamed chicken (kinna what I mentioned above) can be seasoned pre and post cooking. |
| Posted by: PotentiallyFatal Apr 24 2008, 09:24 AM |
| ...just a tip, something I never did was 'press' my chicken breasts into flat 'patties' makes for faster cook time. I just put them in bw 2 pieces of plastic wrap, then smash them with a kitchen mallet until they are somewhat flat, they absorb marinade better this way and are easier to work with on the grill...dont over smash or they will fall apart.  shakes, the jerk seasoning is killer. too much sodium for my current diet tho...going to try the mrs dash. |
| Posted by: willpiazza31 Apr 24 2008, 09:25 AM |
| What I used to do with the thick breasts is filet them and make them butterfly like if that makes sense. Cooks faster. |
| Posted by: PotentiallyFatal Apr 24 2008, 09:33 AM | ||
yea i used to do that too...works like a charm, but smashing them seems to separate some of the fibers so that delicious marinade can soak right up into the breast as opposed to dribbling off onto the grill/pan... Plus its fun to smash pink meat! |
| Posted by: willpiazza31 Apr 24 2008, 09:38 AM |
| Word, tenderize that shit. Um.. yeah pink meat. I don't want to know what else you do to your chicken. Especially if it's a big black hen. |
| Posted by: ShakesAllDay Apr 24 2008, 09:40 AM |
Unless I'm specifically making some kind of smothered chicken dish, I always cut my breasts into strips. Cooks way faster and saves on cutting when trying to stuff my face.  |
| Posted by: erbzzz May 9 2008, 10:42 PM |
| cook some brown rice in microwave, cook frozen chicken in oven. cut chicken into small pieces and put in rice. stir and refrigerate. Lot's of protien. Good amount of carbs. 0 fat. Low sodium. Low taste. I do this for 5 days a week and then make some good shit on the weekends. It's hard to make ends meet on $8.00/hr but I can eat like this all week long and have all the protien and carbs I need for less than $50. I eat peanutbutter and oatmeal in the mornings and at night sometimes also. Also cheap but this is probably not a good diet. At least it doesn't taste like it is. |
| Posted by: fidoslim May 10 2008, 04:18 PM |
| yes no fruit or veges and pretty bland 8$/hr that pay sucks. |
| Posted by: ShakesAllDay May 10 2008, 11:09 PM |
| Yeah... 2 cups of brown rice, 2 chicken breasts, a little bit of fried egg, some veggies, a little bit of soy sauce, and you've got some pretty good stir-fry. |