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Hi everyone. When ever I'm dieting for weight loss, this is the meal I love to cook for lunch. Please bear in mind, the actual quantity of each ingredient will vary from person to person, depending on their size and their health goals. For the sake of simplicity, I will use the measurements / macro-nutrients that I typically use. Ingredients: 350g of chicken breast; 150g of mixed, fresh vegetables (I like to use white onion, white mushroom, red capsicum, baby spinach and spring onion); 80g of pre-cooked rice (doesn't matter what type of rice); Some extra virgin olive oil; A few drops of sesame oil; Salt (preferably pink Himalayan salt); Pepper (preferably black cracked pepper); Onion powder; Garlic pepper steak seasoning. Macro-Nutrients (estimation, based off above measurements/quantity, excluding cooking oils): Protein: 85 Carbohydrates: 44 Fats: 15 Calories: 642 Tools: A cutting board; A fry pan or wok; A stove top; Knife for chicken; Knife for veggies; A bowl for your cut veggies; A bowl for your chopped chicken; A bowl for your pre-cooked rice; Paper towel; Spatula. So... 1. Start by cutting up your veggies. Use whatever fresh vegetables you like. For me personally, as mentioned above, I love to use white onion, white mushroom, red capsicum, baby spinach and spring onion. Put your cut veggies aside into its own bowl. 2. Take your chicken breast and rinse under cool tap water. Use your paper towel to gently pad-dry the chicken breast. 3. With your knife and cutting board, cut the chicken breast up into small, bite sized chunks, about an inch or so in size each, like cubes. Put the chunks of chicken breast into its own bowl. 4. Take all your seasonings and apply as much as you want/need onto your cut up chicken, one by one, e.g. salt, pepper, onion powder etc. Once all seasons have been applied, use your hands (clean/wash your hands before) to mix the seasoning in with the chicken. Apply another dose of all seasonings to chicken. 5. Put your fry pan / wok on the stove. Pour some extra olive oil into pan, along with a few drops of sesame oil. Turn the heat up to high, to allow the pan to heat up quicker. 6. Once the pan is hot (you should be able to feel the heat off the surface if you put your hand near it), pour your vegetables into the pan. Use the spatula to continuously stir and move the veggies. I like to cook the veggies long enough until the baby spinach malts and the mushrooms become soft. 7. Once the veggies are cooked to your liking, pour the chopped and seasoned chicken breast pieces into the pan. Use the spatula to ensure that the chicken is constantly moving while on the pan / wok. 8. Cook the chicken long enough until you start to see some brown some of the chicken pieces. A good idea is to take out the largest chicken piece you can see and cut it open. If it's white and no pink, it should all be done. 9. Drop the heat down from high, to a medium low. Add your pre-cooked rice into the pan. Use the spatula to continuously stir and move all the contents in the pan. Cook for about 2 minutes. 10. Turn stove off, carefully remove contents of pan and into a bowl, or onto a plate of your choosing. Food's up! Enjoy.

This is a recipe i posted last week on my challenge and i got a few requests to translate it. So i decided to post it here to share with you all!! Chicken in a Delicious Jacket Above: my first time making it with my Dutch cook book. (This amount of chicken is for 6 persons, but i was very hungry haha) - Ingredients - Preparation - Changes/Tips For 2 persons. Ingredients: A pinch of Sea Salt & Peper 1/2 teaspoon paprika powder 1/2 teaspoon Onion powder 1/2 teaspoon Garlic powder 1/2 teaspoon Italian herbs A pinch of Chili powder 2 teaspoons Coconut Sugar 2 Chicken fillets, in roughly 6 thick slices 12 bacon strips Broccoli, in roses 1 teaspoon of Ghee Preparation: Mix salt, peper, paprika powder, onion powder, garlic powder & italian herbs in a bowl and sprinkle this over the chicken slices; Wrap every chicken slice with 2 bacon strips & possible fix in place with sticks if necessary; Mix coconut sugar with chili powder and roll the chicken/bacon package through it (press lightly so it sticks); Heat Ghee in a frying pan and cook the chicken until its crispy and cooked. In the meantime cook or steam some broccoli. This chicken is both cold and hot very tasty with the broccoli. Changes/Tips: I dont have measuring cups/spoons so i layed them all on my cutting bord and just sprinkled them all a little bit on both sides I couldnt get any Ghee (some sort of oil) so i used olive oil. Its best to keep the sticks through the bacon and chicken while cooking the chicken, which only takes a few minutes. If you cook the broccoli in boiling water its best to start boiling when you are preparing the chicken, saves a few minutes and you can serve it at exactly the same time. Hope you all enjoy it. If you have any questions please don't hesitate to ask them. If you tried them out please leave a "review" because i'm interested to know what you think of them.

So I have been eating a modified easiest chicken ever recipe, a cup of brown rice, and a cup of broccoli. I don't get bored of food, so I just eat that a lot. I noticed my calories were really low, so I started eating 2 chicken breasts per meal instead of one. My calories are still low but a healthy low. But today I was talking to my friend who lifts weights and is trying to bulk and he said he only eats 2.5 to 3 breasts a day. I'm eating 4. Is this too much? Or is my diet fine?

I got bored and decided to figure out the real price of chicken (dollars, not ethics). Feel free to check my math nerds!

I don't really eat chicken breast any more because unless I'm grilling it it turns out dry. I like to think I'm a fairly competent cook, usually I can make some pretty decent food. But for some reason I can't do chicken breast. I can cook chicken hearts, those are awesome. But if I'm trying to prep meals for the week, I stopped trying to do the chicken breast because I can't keep it edible for more than a few minutes.

Hi all, Newbie here! So I have some leftover crock pot chicken, with basic seasonings, and no idea what I can do with it tomorrow for lunch. I am frequently out and about in the community, so something that does not need to be reheated would be great. I was thinking salad or something? Any other thoughts? Any other insight as to other lunches that don't need to be reheated would be great! Thanks to all who reply!

I'm looking for some resources to start building a menu for me and my 3 year old son. Good ideas for pantry staples. Chicken is my sons and I's favorite protein. We do eat other meats on occasion. My son is a picky eater just as I am, he likes veggies. I'm not a fan of them. Thanks in advance guys.

I've been tracking everything on MyFitness Pal and it's pretty revealing. 3 small links (2 oz) of Trader Joe's chicken breakfast sausage are 130 calories with 80 calories of fat!! What do they make it out of? Pure chicken fat and skin?? I wasn't paying much attention, thinking that chicken is relatively good for you. I thought a few links would be a good post-workout snack. Bah! That's the last time I'll purchase those. Any other discoveries of lurking calories you didn't know about?

How is everyone? My name is Scat the Scaredy-Cat. I actually signed up for this forum a week ago and didn't realize until today that I still hadn't properly introduced myself. I apologize for being an accidental-creeper. I have been following Steve's blog for about a year and absolutely love it! I thought that it would be fun to create a character and role-play as I try to meet my new lifestyle goals! The changes I want to meet are just a bit out of defiance (I'll explain this more in my Battle Log, which I will link to later.) and I took it as a sign that a support community dubbed "The Rebellion." It was so appropriate that I couldn't help but join. I feel sort of enlightened right now and I have an idea of what the most optimum version of myself should be. I would like to take this chance and become that person! Please look after me from now on, Scat (=ↀωↀ=)

I just made this! Yum time! I'm not a measurer of things when it comes to cooking unless it's absolutely needed. So, the above is bacon (5 or slices...it came out of the pack weird) with chopped up sun-dried tomatoes (4) thrown in for the last 2 or so minutes. Then I put it in a food processor until it came out bacon-bity. I'm going to serve it on a salad with blackened chicken and a dressing I make of guacamole, olive oil, and whatever general seasoning is in the cabinet. N' mushies and tomatoes! If I hadn't eaten all the eggs this morning, I would throw a boiled one in, too.

One of my partner's favourite meals has been Chicken and Leek pie since my Mum gave me a recipe book with it in, but since I've started trying to eat paleo I've not been able to find a suitable replacement that didn't involve finding somewhere to get coconut flour or attempting to make paleo pastry, and he's had to go without. Well, I had enough of depriving him of his favourite meal so I just, made it up! It's not really a traditional pie, but it'd damned tasty and I think someone out there will enjoy it. [Paleo] Chicken and Leek Pie-lets. 1x Chicken Breast A handful of spring onions OR 1/2 a Leek Thyme 1 tsp Arrowroot powder 1x 165mL of coconut milk 6x Bacon rashers Olive oil Ghee or butter Almond meal Cook off your chicken breast however you want. The original pie recipe called for poaching, but mine were pre-baked and I just grabbed it out of the fridge. Anyway, cut it up into small parts once it's cooked to your liking. Cut up and cook off your spring onion / leek in some olive oil and ghee (original recipe was butter so go for it if you're not trying to be strict; this can also be left out though I guess.) until it's sauteed nicely. Once it is, tip in some Thyme and your arrowroot powder and make sure it's mixed through your spring onion, then add your coconut milk. The pan doesn't need to be too hot for this because it will bubble up and then thicken quite quickly. Add your chicken breast to the sauce and mix through. That's your pie filling done. Now grab some bacon and a cupcake pan and use the bacon as the pie base. I ripped into the middle of the bacon rasher so I could make it into a cone shape and put it in the cupcake tin. One rasher fits quite nicely. Fill the bases with your filling until you've got none left. Sprinkle a little bit of almond meal and some salt and pepper on top of your pies for a bit of a crust and bake them for around 10 minutes. EAT THEM WITH JOY.

I love cooking, but roasting a chicken seemed like a lot of work until I made one and now its my goto recipe. The key to this recipe is to keep the chicken as dry as possible and while many recipes call for liquid on the bottom or cut up root veggies this one does not. You may be asking yourself why not just go buy one of those pre-roasted hot chickens at the grocery store, I just think about what was added to that chicken on an industrial level so that it's crazy moist and salty? It was most likely injected with water, salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives (this is off the package from a chicken at Costco) or other things may or may not be very good for you. 1 Whole Chicken 4-5lbs (any chicken will do but I enjoy free range etc) Garlic Powder Salt Preheat oven to 450f Remove the giblets etc from the body cavity. Rinse chicken, then dry thoroughly, including the body cavity (I use paper towels). Place chicken in a high sided oven-safe pot (I use a dutch oven). Sprinkle garlic powder and salt into the body cavity. Dust the outside of the chicken with garlic powder, too much and it will burn. (not in a bad inedible way but in a ugly not pretty for a chicken kinda way) Generously sprinkle salt on the outside of the chicken this will make it tasty as well as make the skin nice and crispy by pulling out the moisture. Place chicken in the oven and cook for 1 hour. After an hour take the chicken out and test the breast with a meat thermometer. It should read 170-180f, if it’s lower than 170f place the chicken back in the oven for 10 more minutes. If the chicken is 170-180f let rest for 15-20 minutes, in this time it will cook a little more on its own and cool down so you can eat it. And that's it, you have an impressive yet simple chicken. Yum.

For four servings, you will need: 8 chicken drumsticks 2 chorizos 1 red onion, sliced 1 red bell pepper, sliced 1 tin of tomatoes 2 teaspoons paprika 1 orange - zest thinly grated, flesh juiced 2 cloves garlic black olives (optional) chopped parsley 1 tablespoon oil - I used olive, but knock yourself out half a cup of chicken stock (if you don't have it use water) 1. Brown chicken drumsticks, set aside. 2. Sautee chorizo, bell pepper and onion together until onion is tender. 3. Add garlic and paprika, sautee for a further one minute. 4. Add tinned tomatoes, orange zest and juice, and stock. Combine, break up tomatoes if they are chunky. Now, you have options: 1. Put mixture in a crockpot / slow cooker. Add chicken. Cook for 2-3 hours on high (you can go longer but I found this diluted the delicious flavours). 2. Put mixture in a casserole dish, add chicken. Cook on stovetop or in oven until chicken is cooked and flavours are developed. Warning - I haven't tried this option! But there's no reason it wouldn't work... Once stew is ready, add olives if using and mix through chopped parsley. Serve with whatever takes your fancy - sweet potato mash or cauliflower rice or veggies for the paleos out there, or bread or rice for those who eat them...

Just threw this together tonight as my first paleo dish, and it turned out to be pretty nice! It makes 2 decent size servings, depending on the amount of veg you throw in. I kind of just chopped up as much of everything as I thought would be nice, so feel free to experiment! Anyway, you will need: 500g diced chicken breast 1 small onion 3 cloves of garlic 1 chilli (this is optional, I prefer my dishes spicy but feel free to leave it out/add more!) Quarter of a red pepper 3 pak choi leaves A few thin strips of butternut squash A small bit of red cabbage A few green beans (not strictly paleo, I only realised this after I'd cooked them though!) 3 salad onions A handful of spinach Olive oil Steps: 1. Preheat your frying pan and add the oil. 2. Start by frying the onion, garlic and chilli on a high heat for 3-5 minutes (until they all start to look soft) then dump in the chicken. 3. When the chicken starts to brown, throw in the rest of the ingredients except the spinach and cook for about 4-5 minutes, stirring continuously. 4. Throw in the spinach and stir it around for another minute or two. Make sure the chicken is fully cooked, and then serve! Sorry for the inaccurate measurements for most of the ingredients, as I said above slightly more or less of anything won't wreck the dish, it's mainly about the chicken, onion, red pepper and spinach. I managed to burn the onions a bit, and didn't think it looked photograph worthy, but next time I make it I'll stick up a photo! Let me know what you think, and if anyone tries it and adds anything that makes it nicer I'd love to know.

You really only need one special ingredient for this, and that is adobo sauce. You can pick up a can of chipotles in adobo in the Hispanic section of the grocery. Or, you can make your own strictly Paleo adobo sauce found on the website below. (Recipe from OnePotPaleo.com) 10 strips of bacon 4 boneless chicken breasts 1 medium onion 1 tsp cumin 2 TBL of adobo sauce (if you like the heat, go ahead and chop up one or two of the chipotles too) Get out your massive pan. Don't have one yet? Go buy a really good one. Mine is a pan made for frying chicken. I use it for everything that doesn't go on the grill, in the crockpot, or in the equally massive enameled cast iron Dutch Oven. You need these massive things so that you only have ONE POT to clean. You need really good ones because no matter how badly you abuse them, they are salvageable. So when your brain says, "Ooh! Shiny!" and you burn the coconut oil, you don't need to replace the pan. I digress. Chop bacon and onion into chunks. Put in pan over medium high heat. Stir occasionally. The bottom of the pan will get scary looking. This is FINE. It is, indeed, desirable. While you are panicking about never getting the pan clean, cut your chicken into one inch cubes. Throw the chicken into the pan. Do NOT stir for a couple of minutes until the chicken browns. Then stir. Add the cumin and stir some more. When chicken cubes are browned, add a couple of Tablespoons of water to the pan and stir madly. This is called deglazing, and the point is to get all that scary brown stuff back into the food, because it is where all the best of the bacony goodness lies. Add the adobo sauce and stir some more. Cover and simmer on low until chicken is cooked through. Eat. Go into raptures of joy when you pull out the leftovers for lunch two days hence.

Any numbers are just guidelines, I usually take "a little of this, a little of that" when cooking. Flying Jacob has become a traditional dish in Sweden. Usually eaten with rice, but veggies in any form are just as nice. Swap the cream for coconut cream and it will be paleo! Probably serves 3-4. 500 g prepared chicken in pieces (roasted or cubes from breast fried in a pan)140 g (standard package in Sweden) bacon, smaller pieces, fried1-2 bananas, sliced (I've heard pineapples are good, too)1 dl favorite nuts (traditionally peanuts, but I prefer cashew)2-3 dl cream (I prefer heavy whipping cream, but it's your choice)3-5 tbsp chili sauce/tomato paste/homemade ketchup/favorite chili seasoning Mix chicken, bacon, bananas and nuts in a oven dish (I usually just layer them up nice.) Whip the cream until it becomes fluffy. Add the chili sauce. Spread on top of the oven dish mix. Bake in oven for 20-30 min at 200C until the top has a really nice color. Enjoy! Since everything already is cooked, you don't need to worry about chicken being done etc. You can do it with raw chicken if you like, but just make sure that it really is well cooked.

This is one of the easiest recipes ever. INGREDIENTS Chicken Breasts Salsa you like Taco Seasoning Dump all ingredients in a crock pot in the morning. Cook on low-medium all day. About a half-hour before eating, pull apart the chicken breasts so they're completely shredded. Allow to cook another half-hour. We eat it on salads, but it's also great by itself or on a sandwich or with chips (if you're not paleo) I don't know how it would work with other meats, but I'm sure it would taste great with whatever.

Had a craving for Italian food tonight so whipped this up 6-8 boneless skinless chicken thighs 1/2c ricotta 1/4c chopped artichoke hearts 1/4c chopped broccoli rabe (spinach works too) 1tsp fresh thyme (or whatever you have) Enough prosciutto to wrap the chicken 16oz crushed tomatoes with garlic and basil 2tsp Italian seasoning (marjoram, oregano, etc) Preheat oven to 375F Mix the cheese, artichokes and broccoli rabe with the fresh thyme. Flatten the chicken thighs slightly to make easier to roll. Lay them out cut side up, season with a bit of salt and pepper if desired. Divide the cheese among the thighs and roll up as tight as you can without losing the filling. Wrap each thigh with 1 piece prosciutto. Pour 1/2 the tomatoes into the bottom of a 9x9x2" pan. Place chicken rolls seam side down. Cover with remaining tomatoes. Sprinkle with Italian seasoning. Bake until cooked through, about 30-40 minutes. Serve with squash "pasta" noodles or braised broccoli rabe.