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Simple Staples: Simple Baked Chicken

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It’s me again. I’ve been pretty inconsistent with posting my recipes to this lil blog, and I apologize! I’ve gotten into the habit of posting simplified instructions on my instagram at least, but I vow to make sure I’m updating at least once a week on here for easier access as well. Recently, I’ve been focusing more on simple dishes and sides that I can whip up in bigger batches to have throughout the week. Meal planning is a real thing people, and a life-saver, too. Minimal brain power, but yummy food? Sign me up. Because the last thing I want to do after coming home from a day of work is come up with a creative meal with what I’ve got in the fridge…well, SOMETIMES I do like that 😉

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paired with mashed cauliflower and roasted veggies (yellow squash, onion, and brussels)

So, this will be the first of a small “mini series” of posts that feature some of my favorite simple and easy go-to sides or dishes that often pop up in my meals on instagram time and time again. Whether it’s a meat, fish, or veggie, I have a few staples that I mix and match together to keep my tastebuds happy, but still on their toes (or buds, or nerves, or…whatever).

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paired with a big salad for lunch

One of my favorite foods to prepare in batches for the week is just a simple baked chicken breast. It’s actually pretty fool proof. Bake up a couple breasts, store in the fridge, eat for a week! They are great for salad toppings, sandwich fillings, or even eating plain with a side of roasted veggies. I’ve recently come to realize that I actually like eating my chicken cold as opposed to hot – not sure if that’s due to the heat that the summer is bringing, or if it’s just a random preference of the moment sorta thing. Regardless, I’ve been preparing my chicken this way for the last 3 months, and it keeps me coming back every time!

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i remember how much i loved this meal — paired w/ steamed brussels and roasted sweet potato fries

Since I do tend to rotate this chicken in and out of multiple dishes throughout the week, I like to keep the spices and flavorings pretty basic so that the chicken can go well with multiple “cuisines”, if you will. That being said, if you prefer one or two seasonings over another, feel free to sub in those that you eat and enjoy more frequently!

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paired with green lentils and roasted brussels on a bed of arugula for a tupperware lunch at work

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another easy dinner; paired with roasted asparagus, onion and brussels, and mashed butternut squash

 

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