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March 4, 2017

How To Prep Chicken for the 21 Day Fix

A foolproof way to prep chicken for the 21 Day Fix, including freezing and thawing instructions (and lots of awesome ways to use that chicken!)

How to Prep Chicken for the 21 Day Fix

Hey guys!

So, this isn’t really a recipe as such, but the question of exactly how to prep a specific thing (like chicken) comes up a lot in 21 Day Fix Facebook groups and as a blogger, I get so busy (and I’ll be honest, carried away) thinking about recipes that I don’t necessarily think to cover the basics, so here we are 🙂

Let me start by saying that there are a TON of ways to prep chicken for the fix, but this is my favorite way for perfectly juicy chicken every single time and it’s what I always do (I’ve got some links to some other options towards the bottom of this post, check ’em out!).

But before we get to the instructions, check out this post full of great quick and healthy dishes that you can use prepped or leftover chicken in! (You didn’t think I was going to leave you hanging with a crap-ton of plain, baked chicken, did you? 🙂 )

24 Delicious Ways to use Prepped or Leftover Chicken on the 21 Day Fix

Ok <cracks knuckles>, let’s do this.

You’ll need:
  • Boneless, skinless chicken breasts (however much you want to make)
  • A baking sheet
  • Aluminum foil (optional, but you’ll use it if you love yourself)
  • Olive oil or coconut oil cooking spray
  • Salt and pepper (or other seasoning)
  • Meat thermometer (highly recommended!)

Preheat your oven to 350 degrees. Cover a baking sheet with foil (because nobody’s got time to scrub a baking sheet), give it a light spray of olive oil or coconut oil cooking spray and set aside while you trim your chicken.

I always trim and then cut my chicken breasts in half width wise, so they cook a little faster, then place them on the prepared baking sheet.

Lightly salt and pepper (as much pepper as you like) both sides of your chicken. If you can go without any salt, go for it, but I always use just a small amount. You can also use other seasonings, garlic powder, chili powder, etc… whatever seasonings you like, but I like to keep it simple so that I can use this chicken for absolutely anything.

Bake for about 25 minutes or until a thermometer placed in the side of the chicken reads at least 170 degrees.

LET THE CHICKEN REST for 10 – 15 minutes (Seriously, don’t skip it! I mean, did you see all those caps? I meant business 😉 ), then chop into bite-sized pieces. (Or if you’d prefer shredded chicken, try this method from My Crazy Good Life, so awesome!)

Measure with your red container and place one “Red” of diced chicken into a snack-sized Ziploc bag.

Repeat until done 🙂

Since the snack-sized bags are only storage bags and not the thicker “freezer” bags, place all of these in a gallon-sized freezer bag and label, then throw the whole thing in your freezer.

To thaw, take the chicken out of one of the bags, place in a small bowl and heat in your microwave on the defrost setting until hot. Easy!

Another chicken prep option:

How to Cook Boneless, Skinless Chicken Breasts in the Crockpot – Livestrong

Hope this was helpful!

 

Other posts you might like...

  • Healthy Instant Pot Comfort Food RecipesHealthy Instant Pot Comfort Food Recipes
  • Healthy Instant Pot Ranch Pork Tenderloin {21 Day Fix | Slow Cooker}Healthy Instant Pot Ranch Pork Tenderloin {21 Day Fix | Slow Cooker}
  • Creamy Mexican Coleslaw RecipeCreamy Mexican Coleslaw Recipe
  • Easy Whole Wheat Drop Biscuits {21 Day Fix | Weight Watchers}Easy Whole Wheat Drop Biscuits {21 Day Fix | Weight Watchers}

Filed Under: 21 Day Fix Tips, All Recipes, Chicken, Dairy-Free 6 Comments

« Healthy Chicken Paprikash with Black Pepper and Herb Dumplings
24 Delicious Ways to use Prepped or Leftover Chicken for the 21 Day Fix »

Comments

  1. Shannon Thorpe says

    November 30, 2018 at 11:30 am

    Your blog was so helpful with prepping the chicken. Thank you so much!!

    Reply
    • Stephanie says

      November 30, 2018 at 11:05 pm

      I’m so glad!

      Reply
  2. Andi says

    July 27, 2018 at 8:41 am

    Is 1 full chicken breast 1 red container? Or do I need to cut it up and measure to fit the red container? I’m still a bit confused on that.. Do I measure it in the container and that equals 1 red, or is it just 1 chicken breast equals 1 red container?

    Reply
    • Stephanie says

      July 29, 2018 at 5:17 am

      Hey Andi! Chicken needs to fit in the red container, so you’d chop it first and then measure. Usually 1 red is about half of a chicken breast, I’ve found.

      Reply
  3. Jackie Doherty says

    September 23, 2017 at 4:52 pm

    How long does the chicken last in the freezer?

    Reply
    • Stephanie says

      September 25, 2017 at 8:43 am

      Hey Jackie! I’ve kept it as long as two months – I’ve always used it by then, so I’m not sure how much longer it would last after that 🙂

      Reply

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Hi! Im Stephanie.... a home cook, Coastie wife and mom to two fun kiddos.

I know how challenging it can be to try to stay active and make healthy meals when you lead a busy life, so I started this blog with easy, doable, delicious recipes in the hopes that I could help you do exactly that!

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