Blanched Garlic Lime Chicken

One of the easiest ways to do chicken is to boil the crap out of it! I like it because it keeps the chicken moist and tender plus adds flavor. I use blanched chicken for salads, "tacos," ... whenever I need easy prepped chicken to add protein.

__________________________

Blanched Garlic Lime Chicken

2-4 Boneless/Skinless Chicken Breasts
2 cloves of garlic chopped/minced
1/2 real lime (squeeze over the meat while it's defrosting to marinade)

These are optional:
1 tbsp. Tastefully Simple Garlic Garlic
1 tbsp. Tastefully Simple Simply Salsa
1 tbsp. Tastefully Simple Onion Onion

(I am a TS fan since they use all natural ingredients!)

Place the chicken (thawed or not) in a big pan. Throw in the spices, garlic, half a lime. Fill the pan with water as high as you can where it won't boil over (or at least covering the chicken). Put a lid on top, turn the heat up and let that meat cook. I literally cook all the water out or leave just a touch in the bottom. This leaves the chicken moist with lots of flavor and you know it's fully cooked. Try to skim off the fat that cooks out of the chicken as it boils down. When it boils about half way, turn the chicken over and take a fork to poke some holes in it. Cut into a couple of smaller chucks too if you are worried about it cooking all the way.

After it boils down, take out the lime half (scrap out the soft insides into the pan). Break the chicken apart using 2 forks (essentially "shredding"). Toss the shredded chicken around the pan to incorporate any left over garlic, onions etc. that are left in the pan from boiling. Want more flavor? Squeeze in the other half of the lime for extra moisture and LOTS more flavor.

__________________________

Simple and easy and you have plenty for quick salads!


Challenge Friendly: YES