Sunday night chicken– for the week 

Making chicken ahead of time on Sunday night is a staple for me. I know if I have food at home already cooked, I’m less likely to buy food on my way home from work. 

Depending on the size of your family, this can be easily done weekly to help with the weeknight rush. 

Using fresh chicken breast, put them in a dish in the sink. I always wash it with vinegar then rinse. Season while in the sink, to minimize the mess and germs. 

Sometimes I will season them all differently so I’m not sick of it by the end of the week. Here I’ve used salt, pepper, some ground chili peppers that are not too hot, and turmeric.

I line a baking sheet with parchment paper (just for easy clean up) then bake at 350 for about 20-30 minutes. Internal temp of 165. Once you do this a few times you will find just the right amount of time to avoid dry chicken. Use a timer and keep track so you’ll have an exact time. Don’t forget to clean the sink once you get it in the oven. 

Let it rest for a few minutes. I keep some whole and cut some. If you make too much, freeze it. 

Obviously chicken is very versatile and can be used in several different ways. Sometimes I will do chicken tacos, burritos, quesadillas, chicken fettuccine, or just simply chicken with vegetables. 

Below is chicken with a farro, beet, and quinoa salad that I had made previously and had in the fridge.

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