Batch Cooking to SAVE time & money!
- Katie McKenna
- 3 days ago
- 1 min read
Cook once, eat twice. If you can, always cook enough for one or two leftover meals. This grilled chicken will be great over salad for lunches throughout the week.
Regular chicken breast are cheaper than thin sliced chicken or chicken tenders.
The 5# package is cheaper per pound than the smaller packages.
Buy the 5# package and cut the chicken at home using kitchen scissors.
I find the chicken "tenders" shape cooks best - it's quicker than breast and less likely to dry out.
Marinate the chicken several hours before grilling. Many salad dressings make a great marinade! Or drizzle the chicken with olive oil, vinegar or lemon, salt and pepper.
Grill till the chicken reaches a food safe temperature of 165.
Add a grill basket for veggies: green beans, zucchini, mushrooms, broccoli or peppers!
