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Cooking in and of itself is not terrible. It is the “what am I going to make tonight” question that hits us daily. I am always on the lookout for quick and easy meals to prepare that are not full of crazy ingredients and are healthy, high-protein meals.
I follow this creator on Instagram and when I saw he has a cookbook out, I wanted to share one of his recipes and cookbook with you! I love his easy recipes! Check out Bo and his offering below.
Dinner in One Take: Weeknight-Friendly Meals That are Big on Flavor, Not Time (Harvard Common Press, October 1, 2024, $25) by Bo Corley (aka @bothegoattv) is the ultimate guide for creating quick, flavor-packed meals after a long day at work.
DINNER IN ONE TAKE: Secret Brine Skillet Chicken Recipe
Chicken is one of the most popular things to make for dinner, so it’s no surprise that when I had a meal prep company, chicken was in demand. But reheating chicken is tough. It’s so easy to dry it out. The thing I had to figure out was how to make the chicken taste good not only when it’s first cooked but also when reheated. The answer was not in the cooking but in brining. It lets the chicken hold more moisture, making it super juicy initially and not a bit dry when reheated.
Now, let’s talk pickle brine. Candidly, I think when you go with a longer brine (anywhere from overnight to twenty-four hours), the chicken usually ends up a little too pickle-y. My recommendation? Go somewhere between two and four hours. If the inside of the chicken is pink, but the outside has a green tint, you’ve nailed it. I’ll be honest, I never taste pickle in this dish. Although there is more flavor than a saltwater brine, it’s subtle.
Ingredients:
4 boneless, skinless chicken breasts
4 cups (960 ml) pickle juice
3 tablespoons (45 ml) olive oil, divided, plus more as needed
2 (12-ounce, or 340 g) packages pre-riced cauliflower – Note: Many grocery stores now sell this in the produce section. I recommend that over frozen.
2 green bell peppers
1 red onion, sliced
2 1/2 teaspoons kosher salt, divided
1 tablespoon (7 g) smoked paprika
Serves 4
Directions:
1. First, you’re going to soak your chicken breast in pickle brine. Place the breasts in an extra-large zip-top plastic bag and pour the pickle juice in the bag. Seal the bag and place it in the fridge for 2 to 4 hours.
CHEAT CODE: Follow the directions! Do not let this brine overnight. I hear you—sometimes I let my marinades or brines sit overnight. But if you do it with this recipe, it will not turn out right.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) of olive oil and swirl to coat the skillet. Add your riced cauliflower and cook for 5 to 7 minutes until slightly browned and warm. Divide the cauliflower rice among four plates.
3. While your cauliflower cooks, cut the green bell peppers into 1/2-inch (1 cm)-thick slices. After you remove the cauliflower from the skillet, return the skillet to the heat and add 1 tablespoon (15 ml) of olive oil. Add the onion, bell peppers, and 1/2 teaspoon of salt and cook for 4 to 5 minutes until slightly tender. Divide the vegetables among the plates.
4. Remove the chicken from the brine and pat dry with a paper towel. Slice the breasts lengthwise to make two thin pieces of chicken per breast. Sprinkle evenly with the remaining 2 teaspoons of salt and the smoked paprika over both sides of each piece of chicken.
5. Heat another large skillet over medium-high heat and add the remaining 1 tablespoon (15 ml) of olive oil to the skillet. Add the chicken to the hot pan and cook for 4 to 5 minutes per side until cooked through (the internal temperature should reach 165°F [74°C]) and browned. You may need to work in batches, adding additional oil to the pan as needed. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Cut it into thick strips and add to the plates.
© 2024 Quarto Publishing Group USA Inc.
Text © 2024 Emeus Corley
Photography Zack Bowen
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Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.