Chopped Chicken Thighs or Breast
How to pan fry chicken thighs or breasts for convenient, juicy meal prep chicken that you can use in meals throughout the week.
Ingredients
- 1-2 lbs boneless skinless chicken thighs (or breasts)
- drizzle of oil
- salt & pepper to taste
Instructions
Meal Prep Instructions:
- Cut raw chicken into pieces using kitchen shears or a knife. (I prefer pieces about 1-2 inches in size. Keep in mind: larger pieces will require more time to cook through, while smaller pieces cook more quickly.)
- Cook immediately on prep day, or store in an airtight container for 3-4 days to cook on a weeknight.
To Cook on the Stove:
- Heat oil in a pan over medium-high heat.
- Add chopped chicken and season to taste with desired seasonings. (I prefer to keep the seasonings simple if I’m cooking the meat for meal prep.)
- Turn heat to medium and cook for 4-5 minutes, allowing the chicken to sear and brown.
- Begin stirring occasionally and cook another 4-5 minutes, until browned on all sides and chicken is cooked through.
- Allow to cool before storing leftover cooked chicken in an airtight container in the fridge for 5-7 days.
- Season to taste at the time of reheating. Delicious enjoyed in a teriyaki chicken bowl or served with your favorite accompaniments!
To Cook in the Oven:
- Preheat oven to 425°F (220°C).
- Add to a glass baking dish or a lined baking sheet. Toss with a drizzle of oil and desired seasonings.
- Bake 16-20 minutes, until cooked through.
- Allow to cool before storing leftover cooked chicken in an airtight container in the fridge for 5-7 days.
Nutrition
Serving: 4oz raw (3oz cooked) | Calories: 160kcal | Protein: 22g | Fat: 8g