alright so if you follow me on IG/Tiktok you’ll see I started a new series called “what the hell is for dinner” because literally what the hell is anyone eating and making for dinner every night. it’s exhausting!!!
so I figured I may as well start sharing the real meals I eat on the daily because no I am not hosting a dinner party every night nor am I eating 13 component complicated dishes. i’m just like you for realllll. but really, this is just a way to share a bit more realness and encourage myself to switch up dinners and make them a little more enjoyable to make.
so anyway, for installation 1, we have some juicy chicken breast because uuuuuusually dinner is some variation of chicken or ground meat. may as well let it be juicy and delicious!!
this is hardly a recipe rather than a method but hopefully helpful enough. I also included a list of sides + things to pair with the chicken breast so you can never be bored.
if you’re freaking out that I said to pull the chicken at 150/155 F, let me help put your mind at ease. because I swear I’m not convincing you to eat raw chicken.
the 165°F threshold is to ensure the chicken is instantly safe to eat. “It’s the cooking equivalent of dropping an atomic bomb on the food—there will be no survivors.” (serious eats)
BUT there’s more to the story. the more “complicated” version is that killing harmful bacteria not only relies on temperature but time. so you can achieve the same results of an instant 165 F by holding the meat at a lower temperature long enough. in this case, to pull the chicken at 150 F, the chicken needs to be held at that temperature for about 3 minutes, to reach the same level of pathogen reduction as 1 second at 165 F.
the name of this phenomenon is “carry over cooking”. when you pull the chicken off the heat, it will actually get hotter as it rests. waiting the 10-15 minutes not only let’s the chicken sit at that extended period of time to kill bacteria, but it also retains all the juices to result in tender delicious chicken.
the reason for this blanket “165 F rule” by the USDA is to make it easier to understand, and extremely low risk for any user error to the masses. but I trust if you are here right now - you too are in the pursuit of juicy chicken and can carry out this task with confidence!!
2 lbs chicken breast (I like making more than I need for the night of to use in salads for lunch the next few days)
splash of chicken broth or water
avocado oil
2-3 tbsp spices
adapt this to any flavor profile you like
I’ll always add a generous amount of salt (about 1 tbsp I love salt) + freshly cracked black pepper then bounce between a taco blend (cumin, onion powder, paprika, chili powder, coriander) an every day vibe (fennel seed, oregano, lemon zest) or a mediterranean/shawarma blend (cumin, coriander, turmeric, cinnamon, paprika)
recently I discovered Bell’s spice mix which has been a go-to for throwing on literally any meat. it’s a blend of rosemary, oregano, sage, ginger, marjoram, thyme, pepper!
1.5 tbsp dijon mustard (yellow works in a pinch too)
pat chicken breast dry and add to a bowl or large ziploc bag. add mustard, salt, black pepper and your spices. rub into the chicken until fully coated.
heat a large skillet to medium high heat. add a generous drizzle of oil to coat the pan. once hot, add the chicken breast, working in batches to not crowd the pan if needed. let cook 5 minutes until deeply golden brown, flip and cook 2-3 minutes on the other side. add a splash of broth or water then cover the pan and turn heat down to medium. cook another 6-8 minutes, checking periodically with a thermometer until the thickest part of the chicken reaches 150-155F. I prefer 150-152 F but if you just can’t get behind it, I encourage you to try 155 F! cooking time will also vary on the thickness of your breast so check in on the lower end of the scale
remove chicken from the pan and let it rest on a cutting board for 10 min, up to 15 minutes. you can lightly tent with foil but I always find it’s still plenty hot 10 min later. cut chicken into slices, sprinkle with flaky salt and serve with whatever you got going on!!
cooked chicken breast can stay in the fridge 3-4 days so I like to keep it chopped up in a container and use it in salads or lunch recipes throughout the week!
teriyaki + cabbage salad bowls
one of the most popular dinner recipes I’ve posted! swap chicken breast for thighs to make it leaner
the best summer dinner + lunch ever. on repeat for months in my house
so refreshing & hits that summer sandwich craving. chicken makes it more filling and protein forward
SO easy to make with the grill already running, also one of my personal favorites. so fresh and flavorful - trust. not just “vegetarian good” - just really good.
swap the steak for chicken!
+ a spicy chicken blend
excited for more dinners + ways to cook chicken together!!!!!!! tag me if you try anything!!!!
instagram: @babytamago
tiktok @babytamago
xoxo, katie
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