JackedPack Blog - Epic Fitness & Nutrition Tips
JackedPack Healthy Recipes: Succulent Bouillon Chicken
By Evan Clark, NSCA – CPTWhen it comes to fitness, the workouts are half of the equation. The other half is proper nutrition and recovery. The engine cannot run without fuel so give your engine the best fuel possible. The mentality and spiritual health of the athlete is what encompasses all, which is why it is crucial that you enjoy and embrace all aspects of fitness. The ups and downs, the pains, challenges and struggles, and of course… the food. – Team JackedPack
When I left home for college, I was worried about my lack of cooking expertise. I was an iron chef with the microwave and could whip up a mean batch of Hot Pockets and leftovers, but my skillset in the kitchen was limited. Luckily my mother, a real whiz in the cooking department, taught me some great effortless meals that were not only healthy, but delicious and visually appealing.
One of my favorites meals she taught me is baked chicken. I like to pair it up with steamed veggies and a sweet potato. A great part about baking chicken is you that you are limited only by the size of your baking pan. You can cook chicken for a whole week in one hour!
One of the hardest parts of cooking chicken, and poultry in general, is keeping it moist. For the sake of preserving the flavors, I always bake chicken with the bones and skin. The bones and skin hold in all of those exquisite flavors and allow it to cook through while staying juicier than a lemonade stand.
Half-breasts of chicken with skin and bones
Chicken bouillon
1 Large sweet potato
2 cups of broccoli
2 cloves of raw garlic
Boullion Chicken
Sweet Potatoes
Oven:
Microwave:
Garlic Steamed Brocolli
When I left home for college, I was worried about my lack of cooking expertise. I was an iron chef with the microwave and could whip up a mean batch of Hot Pockets and leftovers, but my skillset in the kitchen was limited. Luckily my mother, a real whiz in the cooking department, taught me some great effortless meals that were not only healthy, but delicious and visually appealing.
One of my favorites meals she taught me is baked chicken. I like to pair it up with steamed veggies and a sweet potato. A great part about baking chicken is you that you are limited only by the size of your baking pan. You can cook chicken for a whole week in one hour!
One of the hardest parts of cooking chicken, and poultry in general, is keeping it moist. For the sake of preserving the flavors, I always bake chicken with the bones and skin. The bones and skin hold in all of those exquisite flavors and allow it to cook through while staying juicier than a lemonade stand.
Ingredients:
Half-breasts of chicken with skin and bones
Chicken bouillon
- It must be powdered as you will be sprinkling it over the chicken
- Knorr’s Caldo de Pollo is both inexpensive and delicious
1 Large sweet potato
2 cups of broccoli
2 cloves of raw garlic
Directions:
Boullion Chicken
- Pre-heat oven to 350 degrees
- Take a baking sheet and cover it in aluminum foil (this allows for easy clean up
- Place the breasts on the foil meat and skin side up. Make sure they are not touching
- Take a spoon and sprinkle a generous dose of bouillon powder over the skin.
- Bake those bad boys at 350 for an hour. If they are large breast they may need an extra 5-10 minutes
Sweet Potatoes
Oven:
- Pre-Heat the smaller of the dual ovens to 350 degrees
- Wash your potato with warm water and poke a few holes in the potato.
- Wrap potatoes in foil and place on a baking sheet covered in foil or a Pyrex baking dish
- Bake for 45-75 minutes (larger potatoes need more time). You can poke test the potato with a knife. If it enters easily like butter and the potato is "weepy", the potato is ready.
- Remove from the oven and cut a large slice through the top and using a paper towel so you don’t burn yourself, press the end points of the potato towards each other so the potato spreads open. Put in a small slab of butter and sprinkle on some sea salt. Butter and cinnamon is also an excellent combination.
Microwave:
- While not the best way to prepare a sweet potato, it is easy and convenient.
- Wash potato with warm water, poke small holes in the potato, and wrap the lightly with a moist paper towel.
- Place on a microwave-safe plate and microwave for 5-6 minutes.
- Slice open and serve with butter and salt or butter and cinnamon
Garlic Steamed Brocolli
- Fill a pot with a small amount of water.
- If you have a steam grate place broccoli and grate over water and bring to a soft boil.
- Cover the pot partially and let steam for 4-6 minutes, or until you reach the desired softness of the broccoli. Chop thin and dress the broccoli with a small amount of olive oil.
Comments
Posted by Stalybridge Chiropodist on Jan 22, 2013
Looks delicious! Thank you for sharing your recipe!