Bake 1 kg of chicken breast with olive oil salt garlic and paprika Slice it and split it into 5 container This gives you a fast lean protein base for the whole week
Do not leave prepped chicken in the fridge for more than 4 days Freeze the last 2 containers immediately so the meat does not spoil or go sour
PChicken breast dries out fast when reheated Under-bake it slightly during prep or splash a little water or broth into the container before microwaving it
Eating plain chicken every day gets boring fast Keep your spices neutral during bulk cooking then add different low-calorie sauces daily to switch up the taste
Always weigh your chicken raw if you are tracking strict macros Chicken loses about 25% of its weight in water during cooking which can throw off your numbers
Cut the chicken into small cubes before baking or pan-frying It cooks twice as fast, seasons more evenly and splits into containers much easier
Chicken breast can get expensive over time Swap it out for boneless skinless chicken thighs occasionally they are cheaper juicier and still very high in protein