The latest recipe from our Good for You column |
|
|
|
Hey there! Elated to share the latest edition of my column Good for You. Each month I’m giving you a healthy recipe that comes together in 10 ingredients or fewer. This time, we’re talking about the one, the only, the boneless skinless chicken breast. Nutritious, yes, but also easily dry and bland. For juicy, flavorful meat, please skip the air fryer and do I as do: Poach them in miso-fortified water. Shingle slices into a bowl with soba and snap peas, because on a hot day, truly nothing satisfies like cold noodles in iced broth. And read all the way for the first two Good for You columns in case you need to catch up. Stay cool out there. |
|
|
In 1980s America, fat was out. Labels on packaged foods, from yogurt to snacks to microwavable dinners, proudly declared items were “low-fat” or “nonfat.” Congress even backed a formal recommendation to their constituents to “avoid too much” fat, saturated fat, and cholesterol. Americans listened, adjusted their grocery shopping accordingly, and found their shining knight in a now ubiquitous cut of meat: the skinless, boneless chicken breast.
Most often, chicken breasts are baked, grilled, or sautéed—or nowadays air-fried—with as little oil or butter as possible. The end product is usually tough, dry, and stringy. Thanks but no thanks. In my opinion, far and away the most successful way to cook a plain chicken breast is poaching. Stay with me, reader, and let me explain why. |
|
|
|
Dear Bon Appétit Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table. |
| |
|
| Dear Bon Appétit
Our cooking advice column is open for submissions—ask us a question! We’re here to help you get dinner (and lunch and breakfast) on the table. |
| |
|
The Fiber-Rich Salad I Actually Crave |
| This Bone Broth Soup Is a Meal, Not a Cleanse |
|
|
|
