Hey guys – hope you had a great weekend! We’ve been battling a wicked ear infection + diaper rash caused by antibiotics and it’s been pretty rough. Last Thursday we even had to make a trip to the emergency room for a temp of 105.7 – whoa was that scary. There is nothing worse than a sick kiddo – and the feeling of helplessness that goes with it.
Anyway – I have a recipe that I just have to share with you. Originally this was shared with my by my friend and coworker, and she incorporates it into her lunches weekly. I cannot take credit for it, but it is just too darn good to keep to myself. We’ve been trying to start meal prepping a little more, because it’s easy to stay on the right track when there’s no guessing or hesitation about what’s for lunch. It’s also a great way to save money!
What You Need
- Approx 2 lbs of chicken breast
- 2 Tbsps ketchup
- 2 Tbsp apple cider vinegar
- 1 Tbsp fresh lemon juice
- 2 Tbsp Worcestershire sauce
- 1/2 cup water
- 2 Tbsp coconut oil
- Tsp of raw honey
- 1 tsp dry mustard powder
- 1 tsp salt
- 1 tsp chili powder
And the prep it literally so easy, which is the best part!
Preheat the oven to 450. Add all the ingredients minus the chicken into a sauce pan and simmer for 3-4 minutes to melt the coconut oil and combine everything. Place your chicken breast in a baking dish and cover with the sauce, coating on both sides. Cover the dish tightly with aluminum foil. Bake at 450 for 10-15 minutes, then bake for 90 minutes at 350. Seems like a long time, but trust me – the chicken won’t dry out – in fact it’s some of the juiciest chicken I’ve ever baked. Shred the chicken into the juices and it will absorb all that extra goodness.
Here’s my Monday lunch – including some fresh broccoli and asparagus. Super flavorful, delicious and mega healthy. This non-boring version of chicken breast is going to quickly become a staple in our meal planning!
Staying Martha 