This is a good idea to have a few of these on hand in your refrigerator for future meals such as sandwiches, fajitas, or just alone with some roasted veggies. In the past I’ve used different seasonings and methods of cooking depending on the recipe, but wanted one that was universal. I recently purchased Valerie Bertinelli’s new cookbook “Indulge – Delicious and Decadent Dishes to Enjoy and Share.” Among many good recipes this one attracted my attention as it’s grilling season.
This is also a favorite seasoning mix on vegetables I roast such as carrots, cauliflower, potatoes and onions or zucchini!
Meal Prep Grilled Chicken Breast
Recipe from Valerie Bertinelli, Adapted by Judi Graber
- 1 tsp. kosher salt (I use 1/2 tsp.)
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground cumin
- 1/2 tsp. smoked paprika (mild)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder (I use medium heat)
- boneless, skinless chicken breasts
- EVOO
Preheat your grill to medium-high or you can always cook these on your grill pan inside. They can also be baked in a 400 degree oven for 15-20 minutes but you won’t get those pretty grill marks!
Combine all the seasonings and rub the mixture on both sides of your chicken. You can also poke the brreasts before adding the seasonings. Brush your cooking element with oil (outdoor grill or indoor grill pan) and add the chicken. Cook for about 5 minutes per side or when the chicken easily releases from the grill. Cooking time does depend on how hot your grill is and the thickness of the chicken. Set aside for 5 minutes as it will continue to cook – aim for 165 degrees.
Serve right away or let cool and store in an airtight container in the fridge for up to 4 days. Can be cooked and frozen and pull out when you need it.
VEGGIES: Delicious on roasted vegetables such as cauliflower, carrots, onions and potatoes. Cut up your veggies and drizzle EVOO lightly over all, toss. Then add the seasoning mixture to taste and toss again. Spread out on a baking sheet lined with foil or parchment and sprayed with PAM (optional). Roast for 45-60 minutes at 400 degrees. Zucchini does not need an hour to roast – add depending on how you like this vegetable.
Recipe by cookingwithauntjuju.com
This is a very appetizing looking grilled chicken breast! It is indeed great to have a few ready, and use them in different ways A real summer treat. 🙂
Thanks Ronit – perfectly seasoned and perfectly cooked 🙂
I really like all the seasonings you used – they give the grilled chicken breasts a pretty color and I am sure a delicious taste! Great idea to have some on hand for stir frys, salad add-ons, or even as the main course –
Thanks Terri – I really liked the seasonings too! Two more good suggestions as to what to use the chicken breasts for – salads and stir-fries. When you want a little protein these are great to have in the fridge 🙂
I love chicken and I love those spices. Haven’t seen Valerie in anything for years. I wonder if she devises the recipes herself. I am not able to reply just on your blog posts, Judi. It requires a log in and it won’t let me, so hopefully you see this! cheers sherry https://sherryspickings.blogspot.com/
She’s been “retired” from Food Network, unfortunately. I’ve always enjoyed her show and when she published this cookbook I knew I had to add it to my collection 🙂