How to make your Meal Prep suck less.

[@moreparrotsmoredereks2275]

I just put raw chicken, broccoli and rice into a blender and drink it 8 times a day. Efficiency.

[@jonhohensee3258]

And it's not disgusting at all!

[@SuperCoon88]

Haters will say you'll get salmonella, but that's just fake "science" backed by the oven industry.

[@mattbraga4033]

Salmonella is a myth

[@jonhohensee3258]

@@mattbraga4033 - YOU'RE a myth!

[@TBlev215]

As Dom Mazetti said, when you shred chicken, you weaken its primary defense: the amount of time it stays in your mouth.

[@gabrieldevin1]

Rinsing rice is clutch. Also, when you reheat the rice, add some water and keep it covered so it can steam and soften up the rice. Learned these tips from a Filipino grandma and they are experts on this

[@deliciousdishes4531]

doens't rinsing the rice mess with the nutrients though? I'd rather know how much I'm eating really. (Also I never found it to have made much of a difference but I'm not picky anyways)

[@gabrieldevin1]

@@deliciousdishes4531 its just the surface starches from the processing of the grain so any nutrient change would be insignificant. However, if you're not picky, more power to you! One less step in the process. And I've found that adding water in the reheat process overcomes the dryness from not rinsing so not a huge deal either way tbh.

[@AB0BA_69]

@@deliciousdishes4531 if you never found a difference then you were not rinsing thoroughly enough. Protip: water should run clear if the rice was rinsed well. To see the diff just prepare 2 cups rice one after the other: one not rinsed and the other thoroughly rinsed.

[@deliciousdishes4531]

@@AB0BA_69 I did this all the time, until clear water. Didn't Change much honestly.

[@AB0BA_69]

@@deliciousdishes4531 fair enough. While we’re chatting, look i to trying other kinds of rice (assuming you are mostly eating enriched white short grain). Jasmine, wild, and brown all have their uses and bring different tastes too

[@nandanvaidya2266]

1. Rinse the rice before cooking 2. Rice:chicken broth:water =1:1:1 3. Butterfly the chicken breast before seasoning 4. Roast the chicken breast on the grill if you can. Don't be afraid to add a little bbq sauce at the end. You can sub chicken thighs for breast, even if they have more fat content. Roasted thighs > Micky D or Colonel 5. Get broccoli that has "no mobility", i.e. stiff stuff and slightly undercook (or 'understeam') it. 6. Always utilize the gift your gym members gave you to the fullest.

[@SSTR96]

You are my hero

[@transikk]

Its common knowledge

[@ceez3841]

Rookie forgot the most important one 7. Train Untamed

[@jesusthroughmary]

God's work, thank you

[@khoaph.m]

I can hear “buy my friggin’ cookbookkkk” from a distance

[@cristianmb9918]

Lol

[@cristianmb9918]

Lol

[@M1k3for3v3r]

Your doctor says that to?

[@khoaph.m]

@@M1k3for3v3r my doctor doesn’t say. He yells

[@Deputybob100]

LMAO

[@fauxshowyo]

pro tip from a guy with extensive living experience in Japan: you can freeze rice. Cook it and put it into a bunch of 1-2 cup microwaveable tupperware containers, let it cool down and freeze for as much as a week or more even. Microwave for 2-3 minutes depending on the size container you used, and it's just about as good as new. Love the Mastodon shirt.

[@CCSABCD]

There are 2 things i don't like after being frozen, rice is one of them, the other one is mashed potatoes. I'd rather freeze the chicken tbh.

[@urgamecshk]

@@CCSABCD both of those things freeze great though....

[@Will-ge7ri]

If I’m only keeping it for a week why would I freeze it? “Well, going to finish this milk tomorrow. Better freeze it.” WTF

[@exyerbamate]

you can have TONS of food in the freezer frozen and it will still taste 100% fresh, some things are not as good but most I find to work good.

[@smokeymcpot69]

@@Will-ge7ri lol

[@robertlevy4613]

Also, how cool is it that his members bought him this grill? I remember watching the video where he loaned out equipment during the pandemic. Standup dude for sure. Well done.

[@c.michelle3538]

You can make fried rice with your leftover rice and chicken. You don't have to fry it and all you have to do is add soy sauce (Edit:You can use coconut aminos if you're worried about soy), garlic , frozen peas and scrambled eggs!

[@c.michelle3538]

@Soumyo Biswas You can use coconut aminos too......

[@SublimeCS]

@Soumyo Biswas ???? what

[@johntrains1317]

Not coconut oil. Coconut aminos lol

[@ridhabenammar715]

@Soumyo Biswas Phytoestrogens do not behave the same way as estrogen in the human body. So don't worry, microplastics (endocrine disruptors) in your food and water will castrate you way before soy.

[@-TK-]

@Soumyo Biswas does that mean all those chinese Weightlifters dominating the sport are chemically castrated?

[@Ham4Ever1]

This is it. Literally the video I have looked for, forever. A real person giving real information about the things that matter to people eating with training in mind. Every Alan food video is a hit.

[@CanaleAV]

Somebody call More Plates More Dates, chicken rice and broccoli are taking over Untamed Strength too.

[@roymustang.595]

I was thinking the same thing lol our fav natty , chicken broccoli rice 😂😂😂👀

[@josephstark4944]

Yep someone light the delt signal

[@MrDeking10]

Your addicted to KZbin

[@DnAfilms405]

@@MrDeking10 Apparently you were never addicted to the english language since you don't know how to fucking type it, yet still have the nerve to downtalk people online. I can see not using KZbin so much has made you so much smarter than the rest of us

[@MrDeking10]

@@DnAfilms405 Wow, your angry inside. I wasn't even talking to you. And by the way, English gets a capital E! That mistake lies among some of the other grammatical mistakes you made, but you probably won't see them! I wouldn't usually bother with that, but only because you went there!

[@t8mten123456]

Pro tip, after you cooked your rice in the rice cooker freeze it in Portions. When needed just microwave att full heat 2-3min and the rice is freshly cooked. Best hack I have learned.

[@richyoung4051]

i freeze my whole meals in tupperwear. 6 minutes in thr microwave and its like it was freshly cooked. i vouge youre comment. freezing your meals is the way to go 100%. you dont feel rushed to eat them before they start going funky in the fridge. you have the ease of mind to know you can heat one up whenever and it will always be tasty and fresh 👍

[@markor2476]

Tip for the chicken is, you sear it in the pan on both sides, and then you put it in the oven for 10min at 210°C.

[@SimonOShahan]

Here in Japan, land of disasters, we get "sticky"(short grain) rice by default. Your rinsing procedure is spot on. Be advised you can put leftover rice in ziplock bags and freeze it for later microwaving. Lasts for months in freezer in case and when disaster strikes. That grilling chicken looks great brother!

[@tfwzrd]

after cooking, whats best method to cool rice before placing into freezer?

[@TheCountDook]

@@tfwzrd best method is to leave it out until its room temp.

[@MS-ux6ze]

you dropped this king 👑

[@Sad-is-dick]

@Josh Brown That is one of the dummest things i have ever read

[@VilliamGaming]

This video reminded me I left my rice maker on and forgot about it. Thanks Alan

[@dannyblong]

Since you care about how much you’re washing dishes, prep the broccoli first then you won’t necessarily have to wash the cutting board between broccoli and chicken.

[@urgamecshk]

Hey just fyi for everyone who doesn't cook, but you only have to have a "meat" board IF you aren't cooking the vegetables afterwards (ie salad)

[@AcceleratingUniverse]

alternatively don't care cuz you're cooking the broccoli anyway

[@TheTwitchybird]

Just use frozen broccoli, throw it in a rice cooker and steam it with the rice - enjoy perfect rice and mediocre broccoli every day.

[@RussellGilder]

Check out the life hacks on Danny

[@mastersunfish]

Genius

[@marcondespaulo]

1. Your knife is dull, sharpen it. 2. Here in Brazil we usually fry some garlic and onions together with the washed rice, the out boiling water. If not friyng, still putting minced garlic and onion in water improves it a bit.

[@luphoxcastl]

You can cook the chicken breast whole, and not have the drying out issue if you cook at a medium to medium high heat. You gotta remember that you are cooking it from the outside in. If you have a high heat, you will dry out the outside before you get to the inside. So if it was already fairly dry on day one, it's definitely gonna be dry on day 2. A slower more gentle cook at a medium heat will still get you that browning and proper cook time without really drying out the outer edge of the whole chicken breast. Also, covering your pan will help continue cooking the chicken from all sides. Use the top occasionally, but don't let it build up too much moisture or else you will just ruin the browning/crust with it sitting in liquid. Just an FYI for anybody who prefers the chicken breast whole (like me).

[@jackattack-a-lack]

Get BBQ sauce that isn't made from high-fructose corn syrup. I recommend Stubbs.

[@SlykRyk666]

Stubbs. Good shit

[@Saku19]

#StubbsPosting

[@AB0BA_69]

Thanks for the rec, bro!

[@JW-vl5or]

The Pecan flavor is off the chain.

[@LyellWalker]

Also try cutting it with apple cider vinegar. Most store-bought sauce is way too thick.

[@jonnyrepsfitness]

Should be titled "how to make your meat taste good"

[@alexandrucernatoiu6523]

very interpretable

[@TheBcoolGuy]

Goes well with the heavy singles in the gym.

[@tehphr4nk]

Love you put this out on a Sunday. Just in time for meal prep.

[@iloqin]

Love the vid. I also like how you talk about "Don't have to be strict strict" as long as you only eat your meals and not snacking or liquid calories or whatever else during the day, you'll still be ripped and cut. And lastly, give and you shall receive, love that emphasis.

[@burtimus7228]

My fitness regimen became much more enjoyable when I learned how to cook properly, thank you for bringing awareness to this topic! nothing sucks worse than dry ass chicken breast, mushy broccoli, and dry rice.

[@nickbjorklund3999]

Finally got around to trying these tips with my meal prep this week. Great tips, especially for the broccoli. Thanks Alan!

[@Clough42]

We splash a couple of tablespoons of chicken stock over everything before reheating and it makes a big difference for the texture and adds a little flavor.

[@VIctorAbicalil]

Just adding a bit of water to the rice before taking it to the microwave works wonders as well.

[@rcsohnify]

Love seeing the progression of the kitchens you cook in Alan. I remember the apartment kitchens from years ago. BUSINESS GAINS!!!

[@gd6576]

Love your pragmatic approach. Thanks. With leftover rice (or noodles) add a tiny bit of water before reheating in the microwave. Fluffy af.

[@rhysm4831]

Your tips are far more realistic than anyone. Without meal prep fast food is the option. The bbq sauce was a great point. If you aren’t excited about what you’re eating then you’ll just go get fast food. Nobody likes to admit how much fast food they eat. So it’s nice to hear someone talk about how easy it is to just go get fast food when you make excuses for not doing meal prep.

[@linusji1732]

Another tip: buy a japanese curry block, use your left over dry chicken to make a very easy curry and put on your leftover rice. It tastes amazing.

[@AB0BA_69]

Check your broccoli’s mobility before buying, boys! Also I like how he clarified that his knife and board were clean after the raw meat for the flipping PEDANTS.

[@urgamecshk]

His knife be dull though :'(

[@toandang4299]

Thanks Alan! Grill marks is a sign of the Maillard reaction, as it could just be color from your grill itself if the temp is too low. For your situation, your bed of charcoal is imparting delicious flavor from the smoke too - which is why charcoal tastes better than propane, which produces carbon dioxide and water when it combusts. Also, if you haven’t already, I’d recommend get a smoking/pizza stone, make your own pizza, and cook it in your Kamado Joe. Great way to reproduce a wood fire-baked pizza!

[@Boxpsring]

Former chef here. Always looking for new ways to ingest chicken. Never feel afraid to get worldly, there are dishes from every culture that have chicken in them. This month I did Chicken Tinga with rice and beans, Chicken fried rice, Thai coconut curry with chicken, and today I'm going to roll some pasta and do some sort of Italian dish. As long as you have a carb component, a vegetable, and protein you will be set. One thing I also do, I buy a flank steak, Salt, then heavy sear in a cast iron, then finish to about mid-rare in the oven while I sous-vide a half dozen eggs; 190 degrees for 6 minutes. Slice the flank super then portion into 6 deli cups. Peel the eggs. Soak in 50/50 mirin and soy sauce for about 6 hours then transfer to a deli. Now when I get hungry I just fire up some ramen and throw an egg and some sliced flank in straight from the fridge for low-cost fancy ramen. You can even use a steam kettle to prepare the noodles so you don't have to use the stove for a quick meal.

[@celconicuzn]

Bonus idea for the rice: try making it with coconut milk from time to time. Easy, extra calories and gives you another cheap variety.

[@ubermenschen01]

Here's a pro tip for Jasmine Rice: freeze it. Then just heat it up for a couple minutes in the microwave. Stays moist even 4-5 days later. I use little plastic snack containers that can hold up to a cup, nice and easy for bringing to work. Edit: also throw some butter/salt in with the broccoli, and swish it around once it's melted. I could eat that shit by itself. You want to get real fancy, use cultured butter instead of regular butter. Also, if you have an Instant Pot: Coat the pot with a little vegetable oil before throwing the rice in, helps to prevent sticking. Pressure cook for 2 mins, warm for 10 mins.

[@fitfogey]

Good stuff thanks fam especially regarding the instapot.

[@kylen6430]

Another option for chicken is to “reverse sear” it. Set oven to 250-275 or so and cook covered with foil until meat gets to 150-155 (use a thermapop $35!) then sear it for a bit to give it that brown color and finish cooking.

[@roelhoremans5887]

I do this with steaks as well. Lots of restaurants use this technique. 😉

[@kylen6430]

@@roelhoremans5887 yep. It takes some time, but it’s the best!!

[@Xavanux]

My dog just passed away but watching this cheered me up. TRAIN UNTAAAAAAAMED

[@DoggyDisk]

Sorry for your loss man. Hope you’re doing ok.

[@davidjd123]

all of us pet owners have to walk over the bridge one day. I hope grieving goes smooth man and all the good memories make you smile.

[@wigletron2846]

I will grant you pity points sir

[@kiyanharchegani2588]

deepest condolences. i dread that day

[@dimelo58]

Pro tip: When reheating the rice break it apart with a spoon throw a bit of water maybe half a tablespoon pop it in the microwave for 3 minutes and It comes out fresh like when you first made it.

[@LanceWilliams4]

Brine your chicken. More forgiving to cook, stays moist in the fridge longer. 1tbsp salt, 1 tbsp sugar, 2 cups of water. Submerge chicken for at least 2-3 hours. Then cook.

[@robertlevy4613]

Honestly I get so bored of chicken, broccoli, rice but this makes me want to do it again. I like that you’re honest about using BBQ sauce. Good stuff Alan.

[@PotatoMan1491]

Asian me have never heard of rice cooked before rinsing, rule of thumb is 3-4 times till the water is cleared. Aside from the end-product's quality, rinsing also reduce the arsenic content (cyanide) that is naturally found in rice.

[@Cwgriffin]

If Alan ever has a stroke, it will look like he’s saying “train untamed” 24/7. Great vid

[@tommy5481]

What the fuck 😂😂

[@ajdahlheimer]

One of your best vids yet, Alan! I have eaten chicken and rice virtually everyday for years. Will definitely be incorporating some of your tips in the future!

[@someone2three]

Another thing if you're feeling squirrelly: Brine your chicken for an hour or so before cooking and it becomes nearly impossible to overcook it. I do cold water, salt, and a little bit of sugar. Put your chicken in the container with the brine and stick it in the fridge for an hour [you can use this time to prep your other stuff]. Then you can grill it, fry it, bake it, whatever and it'll stay hella joosy

[@ThomasBolton4]

The tips were great. My favorite part of the video is the fact that his pot has a slot for a handle, but the handle is now missing. Bro is sitting on a successful youtube channel and is still not shelling out unnecessary $$$ for a pot with a non-broke lid!

[@SimonOShahan]

If you're going to freeze rice for future use, ball it up by hand-softball size-wrap it in clear wrap then put in a zip lock bag. Remove it from the bag when you microwave it.

[@meanderingmarley3910]

Today's grill marks brought to you by our friend Louis Maillard. Merci, mon ami!

[@mfa-FH]

As an asian washing the rice before cooking it is a must.. dont want my momma come & smack me if i dont

[@dgreendam6577]

surprised to see not everyone rinse rice before cooking🤔

[@bobu4055]

The video we all need on the weekend

[@shallnoTfear]

Your video are so valuable! Never looked forward to making chicken and broccoli in my life.

[@austinlane5801]

That surprise Emeril gave me a good chuckle.

[@TheHaiku2]

Try air fryer chicken if you haven't, folks. Fast and tasty.

[@adambarnes2528]

Great timing, I was just about to do my meal prep for the week of grilled chicken, rice, and broccoli. Now I'll make some sticky rice and cut the chicken breasts.

[@mahoganymarco9199]

Love this channel and Alan has good music taste which is a massive plus

[@BluegillGreg]

I cook the whole uncut broccoli head in boiling broth for about 3 minutes. More flavor and nutrition stay in, and the head keeps better than cut florets. The little flavor and nutrition that escapes goes into the broth. When the rice cooker turns off and stays on warm a little too long, unplug it. Add just enough water to moisten the bottom and leave it for ten minutes. The rice at the bottom will take up the water but without the heat won't overcook. Good vid! Chew Untamed.

[@devriestown]

Been a subscriber for a long Time. This is why I love this channel all ways learning and good content.

[@bigwilly43729]

If you already have an instapot or crock pot, you can throw that chicken in it for about 20 min (couple hours in the crock pot), take it out, shred it up, portion it into those standard Rubbermaid containers with the rice & veggies. When you want to eat, pour water in the container, set it for 3 min in the microwave, drain the water, season to taste. Just an alternative (I don’t have a grill 😩). Great vid though!

[@davyvos4255]

Alan Thrall giving the best advice out here on everything

[@jeffgodfrey9618]

Add coconut oil while cooking. It increases resistant starch and also gives it the sticky rice texture.

[@tedp9945]

Another tip for meal prep. Get freezer safe containers. And your meals will last for weeks in the freezer. I usually put 3 days of meals in my fridge. Then as many as I can fit in my freezer. I would prep more for the freezer, but I just have an apartment with the little fridge freezer. If I had a house I would get a big chest freezer for meal prep.

[@jacebohannon9308]

Come a long way from the bulking video

[@youme8876]

Hot sauce is the key to meal prep for me. It's what keeps chicken, rice, and broccoli interesting month after month.

[@lenisemicolon]

You could also eat something more interesting than chicken broccoli rice in the first place 🤔

[@chrisstanley9477]

@@lenisemicolon ikr its like people dont know chicken thighs and turkey mince exists

[@youme8876]

@@lenisemicolon I could. But I enjoy the simplicity of meal prep with those things. Routine is key.

[@Icebergslim91]

“ another thing about bbq sauce” look man I’m already sold on bbq sauce XD

[@yuqizhang1968]

Extremely useful tips that you really don’t hear anywhere. Great vid 👌

[@kidneybean5688]

If your stove gets somewhat hot try a wok (a flat bottom wok, unless you can get a burner, and NOT the nonstick type I can't vouch for nonstick). Makes cooking very easy. My recipe: Crank the stove to max and heat the oil. Get your chicken or beef to ~temp, add soy sauce (not too much or itll be too salty), a pinch of brown sugar, and a good heap of garlic powder and/or onion powder. Let the soy sauce reduce until it's very very thick. You can cook veggies with it, put in some lao gan ma black beans, etc. Ive done this with every cut of steak under $6/lb at my supermarket, chicken breasts, and chicken thighs. All good.

[@johnbadal7319]

A lot of recipes say to cover the broccoli while steaming but I never do and I've notice it and other greens stays brighter green and never smells like sulfur.

[@jwwilliams]

Good stuff as usual Allen. I got that same sweet baby ray's barbecue sauce. I put it on my chicken mixed with Ranch along with salt and pepper. Didn't think about garlic though, good idea.

[@jokerface7561]

Absolutely love this type of content. Would love to see more of it

[@jonathenross2742]

Chicken in a slow cooker was a game changer for me, super easy to make/store and it doesn’t dry out the way grilled does

[@kmidst_fn5225]

Guys, girls, hear me. You NEED your food to taste good, that is what rewards the pleasure centers of your brain. If you're eating bland food, your mood and your performance in the gym will suffer. Learn some basic cooking techniques like how to properly season meat, cook it to the right temperature, and make flavorful low calorie sauces.

[@nxamaya]

This is so true, I found myself slowly degrading into protein + junk diets otherwise, such as not having enough calories available at night cause your whole day you were to lazy and not excited to cook yet another batch of bland meals.

[@Indiapapa100]

These were some great tips. I think one thing people overlook is meat other than chicken. I've been meal prepping ground turkey just cooking it in a pan with stir fry seasoning, I just mix it with my rice and it's pretty good to change things up.

[@praklatye]

Cut the broccoli stems into 2 inch sections and then further divide down into about half inch thick slices and put them in the water first. Acts as a steam tray for the florettes to sit on and they cook better at the higher direct heat than steam anyway.

[@ascendedvegeta]

You should fluff the rice with a fork before you scoop it up. It'll still be somewhat sticky but it won't be in one big lump

[@ashleyjbartlett]

Thanks! This is timely and Useful advice. I am trying to learn to meal prep so I learn to get to my target look. Appreciate you sharing the wisdom.

[@ReadySetBeast]

“Make sure you season your counter as well” *Adam Ragusea has entered the chat*

[@SDKsa1]

LOL

[@AbendscheinLGN]

DED

[@thelastMaster100]

Nice

[@nxamaya]

That's why I prep myself not my meal

[@PUNISHER2143]

Untamed in the kitchen! Make it a series!

[@mattmeza]

For people that don't want to slice the chicken, you can also put it in a gallon ziploc with some olive oil and flatten it to an even thickness with the flat side of a tenderizer (assuming your tenderizer has a flat side).

[@K4R3N]

I just smash mine down with a 20 lb dumbbell

[@devinandrews2346]

"make sure you season your counter as well." XD those little jokes are the reason i keep coming back.

[@Cidfloyd]

Alan, for instant pot white rice try 1:1 liquid to rice cook high press 3 min let sit 15 min then vent, Perfect Every Time

[@pizzadispenser1389]

Really needed this on a Sunday!

[@cOcInternationalXThanatos]

In terms of the rice I also recommend using short grain and also you can leave the rice soaking in water 1hr to even overnight, this makes the rice last even better.

[@eintracht691]

Very good content here. Did this for a while and it really works. Sauces for me didn't count, it just gave me program compliance. Great stuff!

[@guybob548]

You gotta get on that Calrose rice. The Niko Niko brand is great. Jasmine is a longer grain rice, and they tend to be drier in general after cooking when compared to medium or short grained rice. Japonica rice is also great for sticky rice, or rice storage in general, but costs much more. When Calrose rice is similar in many properties , and can be bought at excellent prices as well as large bulk sizes. Also the shorter the grain the less likely the rice grains will break apart in storage and in use in rice related dishes like jambalaya.

[@Saku19]

Ah, yes chicken, broccoli and rice....this reminds me of More Plates More Dates.

[@benhayslip8421]

Can’t wait to look like my favorite celebrity with these tips!!

[@AB0BA_69]

Why? Do those guys have a patent on this “revolutionary” recipe or something?

[@tHatGuYdubs]

@@AB0BA_69 nah it's a joke on the channel that every celebrity that bulks up for a movie role that gains like 30+ lbs in a couple months says they eat "chicken, broccoli, and rice" when they're most def on the sauce

[@AB0BA_69]

@@tHatGuYdubs oh, lmao. “Just sprinkle some HGH and tren on the broccoli for best effect”

[@NeuronActivation]

Good ollll chicken

[@uumdi]

Perfect time of year to bust out the grill in a lot of places; I appreciate the tips. Been rotating between steak fajitas (easy to cook in one pan) and chicken / broccoli, but it's hard to stay motivated with the same old chicken.

[@24kbrown22]

The only man that admits he puts BBQ sauce on chicken💪🏽👍🏽

[@alialios3551]

As Ronnie does xD good ol chiken

[@relytrecneps0828]

Sweet baby rays is 🔥

[@Andy-sons]

Look up Greg doucette.

[@2Chonky2Furious]

Also, you can make your own sauces if you’re concerned about sugar content in sauce. I go more mustard-y sauces, sky is the limit! I’ve found I really like rice vinegar with my rice too, makes it sweet, almost like sushi rice, without actually adding too much sugar.

[@kumbackquatsta]

sushi rice is short grain rice. jasmine rice, is medium grain. the shorter the grain, the higher the stickiness. parboiled rice are like pebbles.

[@peacemfq]

A very useful and practical video!

[@WPFreeinternet]

Gordon has a great quick video from a show showing some kids how to pan fry a chicken if you don't have that grill. It is how I do my chicken and it has a LOT of flavor and juice. He uses olive oil for the starting oil, put in your salt and peppered chicken breast for a couple minutes, throw in three slightly bashed cloves of garlic, rosemary an thyme on the chicken, then like a half a stick of butter and flip your chicken to the uncooked side. Baste with a spoon and turn the chicken over every couple minutes. Make sure it browns because if it doesn't as you said it doesn't get the flavor so if it doesn't brown turn up the heat. Then pull it off and enjoy. Have to mention it because I'm not allowed to cook on a grill at my place, and I agree that poaching a chicken is flavorless. Maybe you can have some good aromatics in, but all it does is smell good and your taste buds get disappointed.

[@tomjonesfitness]

Thanks Alan, this helped me today as I'm on a bland (5 item) diet and this covered 2 of the items (rice and chicken), It was quick and delicious.

[@ollietansley]

I've always put my rice in a sieve and run water through it, that way you don't have to fill and drain a number of times and it ends up cleaner. Just hold the sieve with rice in it under running water and move it around for 30-60 seconds, when the water coming out the bottom looks clear you are done.

[@wustenfuchs3285]

use a little mustard and rub it into the chicken before seasoning, it acts as a binder so the seasoning sticks really good

[@StockOverflow]

This really helped me out with both the rice and the chicken! Immediate difference!

[@abiola82]

This video was very useful, the only thing I do differently personally is add a sauce, I cannot eat chicken, rice and veg without a sauce

[@claredodd1258]

Good. Simple. No nonsense advice. Thankyou

[@jeremyp5210]

I season chicken breast and just thrown them in the croc pot low and slow. When its tender chop it up into your portions and use the left over broth for your rice.

[@svmuscle7677]

I always hated cooking chicken because of the dryness and how long it took, that advice definitely helps alot

[@BrownBarbellClub]

I switched to ground beef. It is less dry compared to chicken in freezer.

[@jyoung2393]

I wanna say American rice is grown in old cotton fields, fields that arsenic was applied to prevent bugs. The arsenic stays in the ground and penetrates the rice, can cause all kinds of issues

[@greatsea1457]

Hell yeah! Meal prep untamed!

[@mxmr8118]

Great video! Also a tip I would add is you can make great fried rice using left overs rice and you can add some eggs, onions, garlic, etc and it’s bomb

[@Christian-ty5vn]

Cool, thanks Alan! I can recommend using the broccoli stem for extra gains too and minimal waste. It tastes great.