How to Boil Chicken Breasts

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Call me crazy but I just recently started boiling chicken! I don't like to bake chicken because it really dries it out so for the last few years we have been grilling it or using the crockpot. I have been amazed at how good it is boiled - it stays very juicy and is easier than baking or grilling it! Since I have found a new way that I love chicken I wanted to share it with you! You can eat it plain or use this in your favorite chicken recipe!

P.S. We've been making this in the Instant Pot lately! Try it!

Updated: 1/23/18 to include nutritional information and new pictures. :)

Not sure what to use your boiled chicken for? 

We've been using this method for a few of our most popular recipes! Try our Clean Eating Chicken Salad, Savory Chicken Casserole, and/or our Chicken Tortilla Casserole using boiled chicken. They are very simple meals to prepare and great for leftovers!

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How to Boil Chicken Breasts

Ingredients:

• Boneless Skinless Chicken Breasts
• Organic Chicken Broth
• Spices, your choice (We use sea salt, black pepper, and minced garlic)
• Vegetables, your choice (You can omit the vegetables - they are just for extra flavor)

Directions:

1. Place chicken in a large pot and cover with chicken broth and water (I usually do a mixture of both). Be sure to cover all chicken. Add your desired spices (I usually add 2 Tbsp minced garlic for 6 chicken breasts and just sprinkle sea salt and pepper) and vegetables (I've used carrots, celery, onions, etc...clean out your fridge!).
2. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low and cover.
4. Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). Always check the temperature with a meat thermometer.
5. Shred chicken and enjoy!

He and She Tip: We love making ours with just minced garlic, sea salt, and pepper.  Then each time we eat it we can season it however we want. It's even really good with mustard!

Below are the nutrition facts for boneless, skinless chicken breasts.

Grain-Free Chocolate Chip Cookies

Eating clean doesn't mean you have to ditch the grains, but if it tastes good, why not? These grain-free chocolate chip cookies are fabulous and you won't miss the grain at all. The recipe is below.

Grain-Free Chocolate Chip Cookies

Ingredients:

• 1 c natural peanut butter
• 1/4 c coconut oil, softened
• 1 egg
• 1/4 c mashed banana (approximately 1/2 of a small banana)
• 1 tsp vanilla
• 2 TBSP maple syrup
• 1/4 c coconut flour
• 1 1/2 tsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/4 c dark chocolate (70% cocoa or greater), chopped into chunks

Directions:

1. Preheat oven to 350 degrees F.

2. Combine coconut oil, egg and mashed banana, vanilla and maple sugar in medium bowl.

3. In a small bowl, combine dry ingredients: coconut flour, cocoa powder, baking soda and sea salt.

4. Add small bowl of dry ingredients to wet mixture (step 2) in medium bowl. Whisk to combine.

5. Fold in chocolate chunks.

6. Place drops or roll batter into cookies approximately 1 inch in diameter. Place cookies on parchment paper-lined baking sheet.

7. Bake approximately 11-13 minutes. Allow cookies to thoroughly cool to harden, otherwise cookies will be incredibly crumbly.

Makes approximately 12 cookies.

Enjoy!

Savory Chicken Casserole

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Join our newsletter and instantly get your copy of our favorite dessert and treat recipes like Clean Eating Cookie Dough and Oatmeal Cinnamon Raisin Cookies! Click here to join now.

Note: We're on Snapchat! You can find us under hesheeatclean. We will be posting more of our meals, workouts, and money saving tips! Also, follow us on Instagram, Facebook, Pinterest, and Twitter!

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.