Chicken breast and ranch

Lately I have been hooked with dipping my chicken in ranch. So tired of eating dry fucking chicken. lol

I'm cutting right now, but not for a contest so why go crazy crazy. I buy the light ranch and its 7g fat, 3 g carb per 2 tbsp. Which is about what I use. I figure I burn that off in one set at the gym. Plus I can eat a six ounce breast in 5 mins vs. 25 mins. haha

You know your body and its yours do with so have fun sometime just work harder.

Ranch is an interesting combo. I don't think I've ever made it. You could probably make a nice healthy version with light sour cream and lowfat buttermilk. It's basically onion powder, garlic powder, black pepper. Maybe some dill or chive. People put tobasco in it too. Sriracha sauce is probably my go to condiment. Chicken and ranch is awesome though. When you are cutting it's amazing how good condiments taste.

They dont make fat free ranch where you live?

I'd rather eat something with 5 ingredients that I can pronounce with fat than 30 ingredients I've never even heard of whipped up with corn syrup.

raysd21 said:

Ranch is an interesting combo. I don't think I've ever made it. You could probably make a nice healthy version with light sour cream and lowfat buttermilk. It's basically onion powder, garlic powder, black pepper. Maybe some dill or chive. People put tobasco in it too. Sriracha sauce is probably my go to condiment. Chicken and ranch is awesome though. When you are cutting it's amazing how good condiments taste.

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Ya sriracha is good. I haven't tried it with a chicken breast. I will have to try that!

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CH3NO2 said:

They dont make fat free ranch where you live?

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haha. Yes they do. I hate the fat free ranch. It doesn't taste like ranch to me.

try BBQ sauce or A-1 with chicken that goes good too

By the way how long are you cooking your chicken? I know dudes don't like to get cooking advice but.... If you flatten out your chicken and make it same thickness all the way around you will be able to cook it more evenly say.... 6 minutes per side (ice cold out of the fridge) in a lightly oiled skillet and it will be juicy. A little paprika black pepper garlic and salt... blackened chicken cooked beautifully. Other than that split chicken breasts on the bone 30 minutes at 400 with just some salt and sprayed with that spray stuff. A hell of a lot more juice in those things. 6 minutes per side no more. Seriously set a timer. No need for shoestring leather tacos.:chicken:

I boil my chicken so its fucking gross, I use this sweet chili thai sauce that I drizzle over the chicken. Its about 30mg of sodium per tablespoon and 4 carbs. I probably use 4 servings, but then again I eat 9oz at a time.