Each week I bake about 4 pounds of chicken to eat for dinner, throw on salads, add to soup broth, add to pasta for the kids, etc.
Yesterday I put some in the oven for 40 min– we had some for dinner (with lentils I had in the freezer and zucchini I grilled quick in the grill pan), and the rest is in the fridge to use throughout the week!
You might need to make more or less, depending on your family size.
To stick to a healthy meal plan it’s vital to have a versatile, lean protein source ready and waiting in the fridge.
Here’s my recipe:
- Preheat oven to 350 degrees.
- Place chicken in a baking dish and drizzle with a little olive oil.
- Season with anything you want, but keep salt to a minimum. (Try different combinations of lemon pepper, garlic, oregano, cumin, dill, paprika, chili pepper, etc. to suit your mood! The more basic though, the more versatile it will be for the week.)
- Bake for about 40 min or so, until chicken is cooked through.
I like to slice it up, place it into a storage container, and pour all the juices over it. It can be safely kept in the fridge for about 4 days. You can also freeze it and keep it longer.