Back in January when I was working my booty off to get prepared for baby Logan I had what started off as an amazing week. I made a very ambitious meal plan and got two flats of boneless skinless chicken breasts to make a nice selection of new adventurous meals. Fast forward to a couple of days later and I was looking at the chicken in dismay, knowing I did not have the energy to take care of it all. So, rather than let it go to waste I decided not to procrastinate and to take care of it all right then.

I grabbed my biggest cutting board, diced the chicken breasts into silver dollar-sized pieces, threw them in a bown with some salt, pepper, and garlic powder. After that I tossed them on my George Foreman grill. While the first batch was cooking, I kept dicing and throwing them in with the other raw chicken, switching them out with chicken from the grill every 5-6 minutes or so.


That night, we had a really simple dinner of grilled chicken with steamed veggies and rice.

The great thing about using the grilled chicken instead of making it in the crock pot or pressure cooker is that the grill helps the chicken maintain it’s shape and keep that nice firm texture that only grilling makes. So when you’re making something like soups, the grilled chicken isn’t just another soft, squishy texture in the mix.

Once the chicken had cooled I threw it in a labelled freezer bag. I use it for all kinds of meals, from the freezer soups that I already had on hand when I wanted something a little heavier to basic throw it together meals like the grilled chicken with veggies or a salad. One night we used it to bulk up some spaghetti when Ian volunteered to cook because I wasn’t feeling all that great.

I think this might be a regular thing! Having them has been really convenient!