Chicken. It’s what’s for dinner. Let’s face it. It’s affordable and versatile. From tacos to ravioli filling, shredded to chopped, it can be used in any type of meal and take on whatever flavor you infuse into it.

At my house, we probably have it every other day because of this. Therefore, I have to use seasonings and a little imagination with every meal. From simple to complex, the flavor you infuse is totally up to you.

Different cuts and types of chicken options:
Thighs are juicy due to their higher fat content. Use them for all things: grilling, shredding, baking and sautéing.
Breasts & Tenderloins have lower fat content, which makes them a tad dryer. This makes them better for shredding and skewering. Should you decide to use this cut, make sure to have a quality fat accompanying it.
Wings & Drumsticks are somewhere in-between and do well fried or baked.
Chicken also comes in many flavors of sausages along with ground and sliced lunch meat style.

Flavor + tenderness is the balance aimed for at every meal. One of the simplest recipes that I use is a jar of salsa to up to 2lbs of chicken. It works baked for 30 minutes at 375º F or slow cooked on low for 5-6 hours.

The other super simple one is baking with seasoning and a pat of butter. (My kid like it without the seasoning and just the butter). Put a little butter down, place a chicken thigh on, top with another small pat of butter, season liberally to your meal type and bak for 30 minutes at 375º F. It’s magic. I generally also do a sheet of veggies at the same time.

When I want to get a little more complicated, I’ll make a marinade in a ziplock and let the chicken sit all day while at work and then pan grill it when I get home. OR sauté finely chopped onions and bell peppers with minced garlic and seasonings in EVOO, then add ground chicken to brown. Once mostly cooked, add a 1/4c veggie stock and let simmer for 10 minutes. Serve hot.

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