Quick Diced Chicken Meal Prep
This technique yields 2-3 pounds of perfectly seasoned, tender chicken cubes for versatile meal prepping throughout the week. With proper storage, you'll have protein ready for multiple meal applications in minutes.
Ingredients
- 2-3 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil high smoke point preferred
- 1 tablespoon kosher salt Diamond Crystal recommended
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika sweet or smoked
- 1/2 teaspoon cayenne pepper optional
Method
- Pat chicken breasts dry with paper towels. Trim visible fat and tendons.
- Slice chicken into 1/2-inch strips, then cut crosswise into 1/2-inch cubes. Transfer to medium bowl.
- Combine all dry seasonings in small bowl. Drizzle olive oil over diced chicken, then sprinkle with seasoning mixture.
- Toss thoroughly to ensure even distribution. Allow to rest 10 minutes for flavor absorption.
- Heat skillet over medium-high heat until oil shimmers. Add chicken in single layer (work in batches if necessary).
- Cook undisturbed for 3-4 minutes, then stir once and continue cooking 2-3 minutes until internal temperature reaches 165°F.
- Remove from heat and transfer to clean plate or sheet pan. Allow to cool at room temperature for 20-30 minutes.
- Divide chicken into 5 equal portions and place into airtight containers. Refrigerate portions intended for use within 4 days, freeze remaining portions.
Note
- For cleaner cuts, place chicken breasts in freezer for 15 minutes before cutting.
- Never exceed 1 pound of chicken per batch in a 12-inch skillet.
- Remove chicken from refrigerator 20 minutes before cooking for more even results.
- Properly stored chicken maintains quality for 4 days refrigerated or 3 months frozen.
- For reheating, add 1 tablespoon of water or broth to maintain moisture.