Batch Make a Week's Worth of Chicken in 15 Minutes

This is one of my best time saving tips! Once a week I will cook enough chicken for for the week. It only takes me 15 minutes and then when a recipes calls for chicken, I just add in chicken already cooked at the end. It saves so much time! And honestly, it's a lot easier to eat healthy if it's already cooked and ready to go!

How to Meal Prep Chicken Breasts

1. Get a pretty big package of chicken breast tenderloins.

2. In a large skillet, add in enough water to cover the bottom of the pan (about a cup of water), and turn the heat to medium high. Carefully place the chicken inside. I like to position the thicker pieces near the middle of the pan and the thinner pieces around the outside of the pan. Cover the pan with a lid.

3. Cook for 6 minutes. Then flip over the chicken, cover, and cook for another 5-6 minutes. The chicken is done when it is no longer pink inside. You might want to remove the thinner pieces of chicken and let the larger pieces keep cooking for another minute. It's a good idea to cut inside the chicken to see if it's pink. Remove the pan from the heat when the chicken is done.

4. I quickly chop up the chicken into bite-sized pieces.

5. I weigh out the chicken pieces and place them into baggies. Sometimes I use glass containers that I can microwave the chicken in, but they weren't clean, so I went with baggies this time.

I try to divide the chicken into 3.5 oz portions so they are all the same and I can quickly count the calories/protein for each meal.