Stop Eating Dry Chicken: The Ultimate Guide to Restaurant-Quality Chicken Breast

 

Copyright Acknowledgment: The video linked and referenced above is the property of Epicurious. All rights, including copyright and intellectual property, belong to Epicurious and its parent company, Condé Nast. This blog post is for educational and commentary purposes.

Stop Eating Dry Chicken: The Ultimate Guide to Restaurant-Quality Chicken Breast

Stop Eating Dry Chicken: The Ultimate Guide to Restaurant-Quality Chicken Breast

We’ve all been there: staring down a piece of chicken breast on our plate that looks more like a beige eraser than a succulent dinner. For generations, dry, stringy chicken has been the unfortunate standard for home cooks.

But it doesn't have to be this way.

According to professional chef and culinary instructor Frank Proto, making a perfectly juicy chicken breast is essentially "Chicken Breast 101" [00:12 Opens in a new window ]. With a little bit of knowledge and the right technique, you can say goodbye to dry dinners forever. Here is the ultimate guide to cooking restaurant-quality chicken right in your own kitchen.

1. Prep for Success (Drop the Meat Mallet)

The first mistake most people make is uneven cooking. When a chicken breast has a thick end and a thin end, the thin end dries out before the thick end is even safe to eat.

• Slice, Don't Pound: Instead of reaching for a meat mallet (which can result in overcooking later), place your hand flat on the chicken and carefully slice it horizontally right down the center [00:46 Opens in a new window ]. This gives you two evenly sized cutlets.

• Dry it Off: Moisture is the enemy of a good sear. Pat your chicken completely dry with a paper towel before it hits the pan [01:36 Opens in a new window ].

• Keep Seasoning Simple: Skip the complex spice rubs; they tend to burn in a hot skillet [01:26 Opens in a new window ]. Stick to a generous, high-altitude sprinkle of kosher salt and fresh cracked black pepper to ensure even distribution [01:54 Opens in a new window ].

2. The Art of the Sear

For this method, step away from your beloved cast iron.

If you are going to make a pan sauce (and you definitely should), you want to use a heavy-bottomed stainless steel sauté pan [02:14 Opens in a new window ]. Cast iron can transfer unwanted flavors into your delicate sauce, while thin pans will give you burnt and undercooked spots.

• The Right Oil: Use a neutral, high-smoke-point oil (like vegetable or canola oil). Fancy olive oils will just burn and lose their flavor anyway [02:59 Opens in a new window ].

• Drop Away from You: Once your oil is shimmering and lightly smoking, carefully drop the chicken into the pan away from your body to prevent hot oil splatters [03:18 Opens in a new window ].

• Leave It Alone: Let the pan do the work. Don't constantly flip or poke the meat. You are looking for a beautiful, golden-brown crust [03:53 Opens in a new window ].

3. The "Bounce" Test & Carryover Cooking

How do you know when it's done? While the FDA recommends 165°F, Chef Frank pulls his chicken at around 150°F to 155°F [05:17 Opens in a new window ].

Why? Because of carryover cooking. When you remove the chicken from the pan and let it rest on a rack, the internal temperature will continue to rise to that safe 165°F mark. If you cook it to 165°F in the pan, it will be overcooked by the time you eat it [05:25 Opens in a new window ].

Pro-tip: You can test the doneness by poking the meat. It should transform from soft and spongy (raw) to firm with a nice "spring back" or bounciness [04:30 Opens in a new window ].

4. Build a Phenomenal Pan Sauce

While your chicken rests and retains all those wonderful juices, it’s time to use the fond—those caramelized, flavorful browned bits stuck to the bottom of your stainless steel pan [06:40 Opens in a new window ].

1. Sauté Aromatics: Add a little fresh oil, finely diced shallots, and garlic until lightly browned [07:04 Opens in a new window ].

2. Deglaze & Reduce: Pour in chicken stock (and any juices that have pooled under your resting chicken!). Let it aggressively simmer for 7 to 8 minutes until it reduces by half and the bubbles become larger and thicker [07:57 Opens in a new window ].

3. Mount with Butter: Turn the heat down and swirl in a knob of butter. This classic French technique (monter au beurre) emulsifies the sauce, making it rich and creamy [08:41 Opens in a new window ].

4. Finish Bright: Take it off the heat and add a squeeze of fresh lemon juice and chopped parsley for brightness and color [09:12 Opens in a new window ].

5. Plate Like a Pro

If you want to impress, slice your rested chicken breast on a long bias to show off how juicy the interior is.

When plating, pour your pan sauce on the bottom of the plate, not over the top of the meat [10:42 Opens in a new window ]. Pouring sauce over the top will completely ruin that gorgeous, crispy crust you just worked so hard to achieve!

Try this method tonight, and you'll never look at chicken breast the same way again.

#Juicy chicken breast recipe
#Restaurant-quality chicken
#Pan-seared chicken breast
#Epicurious chicken recipe

#Chicken breast pan sauce
#How to cook chicken in a stainless steel pan
#Carryover cooking chicken
#Chef Frank Proto recipes

#How to cook chicken without drying it out
#Stop dry chicken
#Easy chicken dinner ideas
#Best chicken breast cooking method

31 Genius Rice Cooker Hacks That Will Transform Your Cooking

Most people use their rice cooker for exactly one job: making plain white rice. However, in millions of homes across India, this humble appliance acts as a multi-purpose kitchen station—fermenting batter, simmering comforting dal, making fresh yogurt, and crafting layered biryanis.

Check out the full video breakdown above and explore all 31 genius tricks to turn your simple rice cooker into the most versatile gadget on your countertop!

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31 Clever Rice Cooker Hacks & Techniques

Perfecting the Rice Base

• 31. Multi-Rinse for Fluffy Grains [00:00:43]: Rinse basmati rice 3 to 5 times while gently swirling with your fingers. Friction removes surface starch that causes clumping.
• 30. The 20-Minute Pre-Soak [00:01:28]: Soak basmati for 20–30 minutes before cooking to ensure even heat absorption and extra-long, elegant grains.
• 29. The Finger-Knuckle Measurement [00:02:04]: Skip measuring cups. Place your index finger on top of the leveled rice and add water up to your first knuckle for consistent absorption.
• 28. Add a Teaspoon of Ghee [00:02:48]: Fat coats the grains, preventing sticking while adding a subtle, nutty richness.
• 27. Whole Cardamom Infusion [00:03:15]: Drop whole cardamom pods into the water to perfume the rice from the inside out.
• 26. Whole Pulao Spice Set [00:03:44]: Add cinnamon sticks, whole cloves, and a bay leaf to trap aromatic oils during steam cooking.
• 25. Respect the 10-Minute Rest [00:04:22]: Keep the lid closed during cooking, and wait 10 minutes after the button pops to let residual steam finish hydrating the top layer.
• 24. Fluff with a Fork [00:04:51]: Never stir hot rice with a heavy spoon. Gently lift from the bottom using a fork or sideways paddle to keep grains intact.

Express Flavor Upgrades & One-Pot Meals

• 23. Quick Jeera (Cumin) Rice [00:05:18]: Toast cumin seeds in hot ghee for 30 seconds and pour directly into the pot before pressing start.
• 22. Steam Veggies Simultaneously [00:05:46]: Use the top steamer tray for carrots, beans, or cauliflower while spiced rice cooks underneath.
• 21. Comforting One-Pot Khichdi [00:06:25]: Combine equal parts rice and split yellow moong dal with triple the water and a pinch of turmeric for classic comfort food.
• 20. Hands-Off Dal [00:07:07]: Cook split lentils with water and turmeric; the gentle simmer prevents the foam boil-overs common on stovetops.
• 19. Saffron Milk Drizzle [00:07:45]: Bloom saffron threads in warm milk and drizzle over cooked rice in the final 5 minutes for restaurant-style golden streaks.
• 18. Dum-Style Express Biryani [00:08:31]: Layer cooked spiced rice, chicken/vegetable curry, saffron milk, and fried onions. Set to Keep Warm for 15 minutes to simulate slow steaming.
• 17. Caramelized Onions in Ghee [00:09:11]: Sauté sliced onions in ghee inside the pot with the lid open before adding rice and water.
• 16. Sizzling Tadka Finish [00:09:37]: Temper mustard seeds, cumin, red chilies, and hing in hot fat, then pour over cooked dal right before serving.
• 15. Batter Fermentation Helper [00:10:58]: Keep dosa and idli batter warm overnight using the Keep Warm setting with the lid slightly cracked open.
• 14. Hands-Free Kheer (Rice Pudding) [00:11:44]: Use the porridge setting to gently cook rice, whole milk, sugar, and cardamom into a thick, creamy dessert without scorching.
• 13. Boil Chickpeas & Rajma [00:12:26]: Cook pre-soaked chickpeas or kidney beans until tender without needing a pressure cooker. Save the starchy water to thicken curries!
• 12. Toast Nut & Raisin Garnishes [00:13:05]: Use residual heat after removing cooked rice to toast cashews and plump up raisins in a spoon of ghee.

Leftover Fixes & Unique Uses

• 11. Rehydrate Rice with an Ice Cube [00:13:31]: Place a single ice cube over cold, day-old rice and run a short cycle. Melting ice produces slow steam to revive dry grains.
• 10. Quick Tawa-Style Fried Rice [00:14:11]: Sauté cold, firm leftover rice with ghee, turmeric, onions, and green chilies with the lid open.
• 9. One-Pot Vegetable Pulao [00:14:38]: Throw frozen vegetables, soaked rice, spices, and water into the pot for an effortless weeknight meal.
• 8. Perfect Sabudana (Tapioca Pearls) [00:15:18]: Avoid gummy sago by rinsing, shallow soaking, and cooking on a short cycle with ghee.
• 7. Melt & Strain Jaggery [00:15:53]: Dissolve hard jaggery blocks into smooth syrup on Keep Warm without burning the sugars.
• 6. Bamboo Steamer Alternative [00:16:19]: Use the steaming tray to cook momos (dumplings) or Gujarati dhokla effortlessly.
• 5. Crispy Golden Rice Crust (Tahdig/Kirchon) [00:16:38]: Drizzle ghee around the edges and run on Cook for a few extra minutes to build a crispy golden bottom layer.
• 4. Flavorful Cooking Liquids [00:17:22]: Replace plain water with leftover dal liquid, vegetable stock, or thin spiced buttermilk.
• 3. Overnight Fresh Yogurt (Curd) [00:17:52]: Mix warm milk and a starter culture inside the cooker pot, run Keep Warm for 15 minutes, turn off, and leave closed overnight.
• 2. Automatic Upma [00:18:46]: Steam toasted semolina, hot water, and spices on the cook cycle for soft, perfectly separated upma.
• 1. Multi-Cooker Mentality [00:19:15]: View your rice cooker as a precision, low-temperature holding station rather than a single-use appliance.

Everything You Need to Know About Lotus Root (Plus an Ultra-Crispy Stir-Fry Recipe)

Lotus root (Ren Ou) is an underwater subterranean stem harvested from the lotus plant (Nelumbo nucifera). Widely celebrated across East, South, and Southeast Asian culinary traditions, it is easily recognized by its striking lace-like cross-section full of hollow air channels.

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1. Culinary Profile: Taste, Texture, and Varieties

• Flavor: Mild, subtly sweet, and nutty—similar to a raw water chestnut or a crisp jicama.

• Texture: Unique for retaining a clean, snappy crunch even after light cooking or boiling. When stewed slowly, its starch breaks down into a softer, tender bite.

• Two Main Varieties:

  • Crunchy Lotus Root (7-hole): Higher in moisture and crispness. Best suited for quick stir-fries, quick-pickling, cold salads, and deep-frying into chips.

  • Starchy/Floury Lotus Root (9-hole): Higher in starch and lower in water. Best used for slow-simmered soups, braises, and herbal broths.

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2. Health & Nutritional Benefits

• Rich in Dietary Fiber: Supports digestion and keeps you full longer.

• High in Vitamin C: A single portion provides a significant daily dose to boost immune function.

• Minerals & Antioxidants: Packed with potassium, copper, iron, and manganese, supporting heart health and circulation.

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3. Preparation & Handling Tips

1. Washing: Choose firm, undamaged sections with unbroken ends so mud doesn't enter the internal air tubes. Wash under cold running water.

2. Peeling: Use a vegetable peeler to strip the tan outer skin, revealing the pale interior [00:21].

3. Preventing Oxidation: Like apples, lotus root oxidizes quickly when exposed to air. Submerge sliced lotus root in cold water (with a drop of rice vinegar or lemon juice) until ready to cook.

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Featured Recipe: Crispy Stir-Fried Lotus Root with Pork

This recipe comes directly from the video The BEST Lotus Root Recipe Ever! Extra Crispy & Flavorful! by 天天相見廚房yummy_kitchen.

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Ingredients

Main Ingredients

• Lotus Root: 1 medium-to-large section (peeled, halved length-wise, and sliced thin) [00:28]

• Pork or Beef Slices: ~100g (sliced thin against the grain) [02:49]

• Screw Peppers / Green Chili Peppers: 2–3 (sliced into bite-sized angles) [01:27]

Aromatics

• Garlic: 3 cloves (minced) [02:00]

• Ginger: 1 small knob (minced) [02:20]

• Red Chili Pepper: 1 (sliced) [02:34]

Pork Marinade

• Oyster sauce

• Light soy sauce & Dark soy sauce [03:31]

• Salt, chicken powder, & white pepper [03:19]

• Shaoxing cooking wine [03:31]

• Cornstarch & water [03:41]

• Neutral cooking oil (to seal) [04:10]

Sauce & Seasoning

• Salt, chicken powder, white pepper, and light soy sauce [06:24]

• Cornstarch slurry (cornstarch mixed with water) [07:16]

• Sesame oil or finishing oil [07:27]

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Step-by-Step Instructions

Step 1: Prep & Blanch the Lotus Root

1. Peel and slice the lotus root into uniform, thin half-moon pieces [00:58].

2. Bring a pot of water to a boil, add a pinch of salt [04:20], and blanch the lotus root slices for about 1 minute [04:45].

3. Drain well and set aside [05:03].

Step 2: Marinate the Meat

1. Combine the sliced pork with oyster sauce, light soy sauce, dark soy sauce, salt, chicken powder, white pepper, Shaoxing wine, cornstarch, and a small splash of water [03:19].

2. Mix thoroughly until the liquid is completely absorbed by the meat [03:53].

3. Add a little oil over the top to seal in moisture [04:10].

Step 3: Stir-Fry the Meat

1. Heat a wok with oil until hot. Add the marinated pork slices and stir-fry over high heat for about 1 minute until cooked through and fragrant [05:13].

2. Remove the pork from the wok and set aside [05:35].

Step 4: Sauté Aromatics & Peppers

1. Re-heat the wok with fresh oil. Add minced garlic, ginger, and red chili peppers; stir-fry until fragrant [05:41].

2. Add the green screw peppers and blister them on high heat for about 1 minute until slightly charred [05:57].

Step 5: Combine & Season

1. Add the blanched lotus root slices to the wok [06:08].

2. Season with salt, chicken powder, white pepper, and light soy sauce [06:24]. Toss rapidly over high heat for 1 minute [06:45].

3. Re-introduce the cooked pork slices to the wok, splash in a little cooking wine around the rim, and toss everything together for 30 seconds [06:50].

Step 6: Finish and Serve

1. Pour in a light cornstarch slurry to coat the ingredients with a glossy sheen [07:16].

2. Finish with a quick drizzle of sesame oil, toss well over high heat, and serve immediately [07:27].

Crispy Low-Calorie Honey Garlic Air Fryer Fried Chicken: The Ultimate High-Protein Delight

Skip the oily takeout boxes and heavy guilt—this recipe proves that mouthwatering fried chicken can easily fit into a lean, high-protein lifestyle. By swapping out deep-fat fryers for the crisping power of an air fryer, tender chicken bites get wrapped in a crackling, golden crust before taking a quick dip in a sweet, sticky honey-garlic glaze. It delivers all the crunch, richness, and addictive flavor of your favorite restaurant fakeaway, while keeping calories low and nutrition front and center for every day of the week.

Video Credits: Original recipe inspired by @_aussiefitness. Featured on Pinterest.

Ease of Preparation: Easy. This recipe breaks down healthy fakeaway flavor building into quick, simple steps using an air fryer for a hassle-free meal.

Cooking Time & Breakdown:

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Nutritional Facts (Estimated per serving):

• Calories: 350 kcal

• Protein: 42 g

• Total Fat: 6 g (Saturated Fat: 1.5 g)

• Carbohydrates: 32 g

• Sodium: 650 mg

3. Recipe Nest & Technique Breakdown

Ingredients List:

• 200g plain / all-purpose flour

• 600g raw chicken breast or thighs (cut into bite-sized pieces)

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• 100ml egg whites or skim milk (for light coating slurry)

• 3 tbsp honey

• 2 tbsp soy sauce (low sodium)

• 2 garlic cloves (minced)

• 1 tsp chilli flakes or sriracha (optional for heat)

Special Ingredients:

• Honey & Garlic Glaze: Combining raw honey with freshly minced garlic creates an authentic, glossy, sticky-sweet glaze that locks onto the crispy air-fried coating without making it soggy.

Key Culinary Techniques:

• Air Fryer Crisp: Spraying the flour-dredged chicken lightly with cooking spray before air-frying creates an ultra-crispy crust without deep-frying in oil.

• Warm Glaze Reduction: Heating the honey and soy sauce mixture briefly before tossing ensures every piece of chicken is evenly coated while remaining crunchy.

Step-by-Step Instructions:

1. Prepare the Base: Cut chicken into bite-sized pieces. In a tray or shallow bowl, mix 200g plain flour with garlic powder, paprika, salt, and black pepper.

2. Build the Flavor: Dip chicken pieces into egg whites/milk, then dredge through the seasoned flour mixture until fully coated. Lightly spray with cooking spray.

3. Cook: Arrange the coated chicken pieces in a single layer in the air fryer basket. Air fry at 200°C (400°F) for 12–15 minutes, shaking halfway through, until golden and crispy.

4. Finish and Garnish: In a small skillet, warm the minced garlic, honey, and low-sodium soy sauce over low heat until bubbling. Toss the crispy air-fried chicken into the warm sauce, garnish with toasted sesame seeds or sliced spring onions, and serve immediately.

4. Serving, Side Dishes & Beverage Pairings

Ideal Base Options: Serve this high-protein main over steamed jasmine rice, low-calorie cauliflower rice, or alongside a fresh garden salad to keep it light.

Complementary Side Dishes:

• Crispy Pickled Cucumber Salad: A bright, acidic crunch to cut through the sweet and savory honey garlic glaze.

• Roasted Root Vegetables: Earthy carrots and sweet potatoes caramelized to ground the vibrant flavors.

• Spicy Green Papaya Slaw: Introducing tropical, zesty notes to unexpectedly elevate the palate.

Drink Pairings:

• Wine/Alcohol: A crisp Sauvignon Blanc or a light-bodied Riesling complements the sweet honey and savory garlic notes without overpowering them. For beer lovers, a dry Pilsner is ideal.

• Non-Alcoholic: Sparkling water infused with fresh mint and lime, or iced lemongrass herbal tea.

Grocery Shopping Checklist:

• Produce: Garlic cloves, Spring onions (optional)

• Meat/Seafood: Chicken breast or thigh fillets

• Dairy/Refrigerated: Egg whites or skim milk

• Pantry Staples: Plain flour, Honey, Low-sodium soy sauce, Garlic powder, Paprika, Salt, Black pepper, Cooking spray

• International/Specialty: Chilli flakes or Sriracha

This low-calorie Honey Garlic Air Fryer Fried Chicken is a total game-changer! 🍗 Do you prefer yours extra spicy with chilli flakes, or do you stick to the classic sweet honey glaze? Let me know down below! 👇

#HoneyGarlicChicken #AirFryerRecipes #HighProtein #LowCalorie #Fakeaway #EasyRecipes #FoodBlogger #ytfoodie #AussieFitness #GymFood #WeightLossMeals

High-Protein Honey BBQ Chicken Mac & Cheese: The Ultimate Comfort Food Delight

 Transforming weeknight meal prep into an irresistible treat, this recipe bridges the gap between strict macros and total comfort. Juicy bite-sized chicken breast gets coated in a smoky-sweet honey BBQ glaze, then folded into a velvety, protein-packed macaroni cheese sauce. Designed for anyone wanting to hit their fitness goals without sacrificing flavor, every forkful balances rich, cheesy satisfaction with a clean, high-protein punch.

Video Credits: Original recipe inspired by @aussiefitness / Glow & Fit Lifestyle. Watch the original video here: Pinterest Pin.

Ease of Preparation: Easy. This recipe breaks down dual-element cooking (protein glaze and cheese sauce) into quick, straightforward steps suitable for meal prep.

Cooking Time & Breakdown:

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Nutritional Facts (Estimated per serving):

• Calories: 480 kcal

• Protein: 45 g

• Total Fat: 10 g (Saturated Fat: 4.5 g)

• Carbohydrates: 52 g

• Sodium: 720 mg

3. Recipe Nest & Technique Breakdown

Ingredients List:

• 300g high-protein or whole wheat macaroni elbow pasta

• 500g skinless chicken breast (diced into bite-sized cubes)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt & black pepper

• 4 tbsp sugar-free BBQ sauce

• 1.5 tbsp honey

• 150ml unsweetened almond milk (or skim milk)

• 100g light cream cheese / blended low-fat cottage cheese

• 80g low-fat sharp cheddar cheese (shredded)

• 1/2 tsp chicken stock powder / vegetable seasoning

Special Ingredients:

• Sugar-Free BBQ Sauce & Honey: Combining a low-calorie BBQ sauce base with real honey delivers an authentic, sticky-sweet glaze while keeping total sugars and calories low.

Key Culinary Techniques:

• Low-Heat Sauce Emulsification: Blending light cream cheese or cottage cheese with warm milk and low-fat cheddar on gentle heat creates a smooth, velvety cheese sauce without breaking or clumping.

• Pan-Glazing the Protein: Searing the seasoned chicken until cooked through before tossing it directly in the honey BBQ mixture allows the sauce to caramelize slightly and cling to every piece.

Step-by-Step Instructions:

1. Prepare the Base: Bring a large pot of salted water to a boil. Cook the high-protein macaroni according to package directions, drain, and set aside.

2. Build the Flavor: Season the diced chicken breast with garlic powder, smoked paprika, salt, and black pepper. Heat a non-stick skillet over medium-high heat, spray lightly with cooking oil, and cook chicken for 6–8 minutes until golden. Stir in the BBQ sauce and honey, simmering for 1–2 minutes until sticky and coated; remove from heat.

3. Cook: In a warm saucepan over low heat, combine milk, light cream cheese, shredded cheddar, and chicken stock powder. Stir constantly until melted into a rich, creamy sauce.

4. Finish and Garnish: Fold the cooked macaroni into the warm cheese sauce. Top with the sticky honey BBQ chicken, garnish with crushed black pepper or fresh parsley, and serve immediately.

4. Serving, Side Dishes & Beverage Pairings

Ideal Base Options: Serve as a standalone complete bowl meal or over a bed of steamed greens to expand volume.

Complementary Side Dishes:

• Crispy Pickled Cucumber Salad: A bright, acidic crunch to cut through the rich, cheesy BBQ flavors.

• Garlic Roasted Asparagus or Green Beans: Earthy, crisp-tender greens to add balance and fiber to the meal.

• Spicy Green Papaya Slaw: Introducing tropical, zesty notes to unexpectedly elevate the palate.

Drink Pairings:

• Wine/Alcohol: A crisp Pilsner or light Pale Ale perfectly complements the smoky BBQ and cheddar tones. For wine lovers, a light Pinot Noir works well.

• Non-Alcoholic: Sparkling water infused with fresh lime and mint, or an iced unsweetened lemon green tea.

Grocery Shopping Checklist:

• Produce: Fresh parsley (optional), Fresh garlic

• Meat/Seafood: Boneless skinless chicken breast

• Dairy/Refrigerated: Light cream cheese (or cottage cheese), Low-fat sharp cheddar, Skim or almond milk

• Pantry Staples: High-protein macaroni pasta, Sugar-free BBQ sauce, Honey, Garlic powder, Smoked paprika, Salt, Black pepper

• International/Specialty: Chicken stock powder / seasoning

5. Social Media & Engagement Assets

This high-protein Honey BBQ Chicken Mac & Cheese is pure comfort food! 🧀🍗 Do you prefer extra sharp cheddar in your mac, or do you like adding a little extra spicy BBQ kick? Let me know down below! 👇

#HoneyBBQChicken #MacAndCheese #HighProtein #MealPrep #HealthyComfortFood #FitMeals #RecipeOfTheDay #EasyRecipes #FoodBlogger #ytfoodie #AussieFitness