In January my husband, who used to laugh and joke whenever I told him about how to eat healthier and workout more, decided to do just that. And, in typical man fashion, he lost a ton of weight and got significantly healthier in a fraction of the time it’s taken me to manage losing the last 10 pounds of baby weight.
That being said, it has really been helpful for me to have him on “my side” in this journey to better health, so much so that it’s reignited a passion to share healthier food and workouts more frequently. I had a long-dormant Instagram account that I resurrected to share the healthier foods we were eating – a mini-healthy living blog if you will – and it has turned into such a passion project now! I’ve had such incredible feedback from my sweet friends and followers there, so I figured it couldn’t hurt to share some of my tips and tricks along the way.
Right? Right 🙂
So here’s the deal: we have two crazy boys that are home all through the summer. It’s such a joy, but I’d be lying if I said it was easy to focus on eating well while trying the wrangle the crazy at the same time. We needed to find a way to eat healthier, on a budget, without sacrificing flavor, and as simply as possible.
We started buying food in bulk to see if it made a price difference, and finally concluded that for us in this life stage it really only makes sense to do it maybe once every 2-3 weeks. However, buying and cooking chicken breasts has been one thing that’s stuck! These aren’t your average dried out grilled chicken breasts – these are packed with flavor and easy to customize after brining. Plus, because they are super juicy, reheating them is easy to do. Microwave, skillet, or in the oven – they won’t dry out with any of the reheating methods (unless you over-do it of course).
I like to brine mine, then lightly dry them and sprinkle with garlic powder and black pepper. Keep it simple!
EASIEST EVER BRINED AND GRILLED BONELESS SKINLESS CHICKEN BREASTS
Makes 10-12 servings
- 10-12 boneless skinless chicken breasts (about 4-6 ounces apiece)
- 3 tablespoons kosher salt
- 3 tablespoons honey
- 2 cups lukewarm water
- 2 cups cold water
- In the lukewarm water stir the salt and honey together until dissolved.
- Add the 2 cups of cold water.
- Add the chicken breasts to the brine, covering with a dish to keep the chicken submerged.
- Brine for 2 hours.
- To grill, heat the grill to 400ºF.
- Remove the chicken from the brine and lightly pat dry with paper towels.
- Sprinkle with desired seasonings and rub lightly with oil.
- Place the chicken breasts on the hot grill and cook for 4-5 minutes per side until the chicken is thoroughly cooked.
- Allow the chicken to cool for about 10 minutes, then move to a container fitted with a lid.
- Store in the fridge and reheat as needed.