Quote:
Originally Posted by KCUnited
Making pre-made lunches for the week.
Spice rubbed whole chicken, smoked.
Farmhouse IPA I brought back from my visit to KC last weekend.
Chicken shredded, layered over dressing, black beans, grilled corn, greens, shredded carrot on top. Ready to eat on the go all week.
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Reward yourself for eating healthy all week with some tacos on the weekend.
Profit.
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Nice. Do you do the chicken cold, or how do you reheat? I generally shy away from poultry for work because we only have a microwave, and microwaved poultry is terribad.
And do you something at the end to crisp up the chicken skin, or do you just discard it? I can never get crispy smoked chicken... It's the holy grail.