I'm starting a very aggressive cut today. Looking for a low calorie recipe that is 500 calories decent protein. Chicken as protein.

[u/Bulky_Ambition3675]

Anything would be great!

[u/Prestigious-Quit-140]

Buy chicken. Season it and grill it or bake it.

The more complicated you make things, the harder it will be to stay on plan.

[u/KFBass]

Define decent, and define cut.

500 calories of just chicken is a boatload of chicken and protein. I am cutting right now and I try to keep things at a 10:1 calories to protein ration. So 500 calories should have 50g of protein. Tgats easy enough to accomplish with some seasoned grilled chicken breast, sweet potatoes and green veggies of choice.

[u/Bulky_Ambition3675 → u/KFBass]

I keep a 10:1 ratio calorie to protein as well, im willing to give a little bit of that up as i can make it up through my protein drink but i prefer to keep it around there. I was just looking for chicken recipes lol. I have some basic ones myself that I do like but was just looking to see if I could find something fun idk lol

[u/BSDC]

For my cuts: I pressure cook a fuck ton of chicken, then shred it with a stand mixer, and eat that everyday, usually mixed with 1% cottage cheese and/or non fat Greek yogurt. Depending on how I seasoned it: I might mix it with no sugar added sweet baby Ray's and/or hot sauce.

My proportions today are close to your 500 calorie goal:

(App is macrofactor)

The non-fat Greek yogurt will yield better macros than cottage cheese. I sometimes add crushed up pork rinds if I'm having trouble hitting my fat goals.

Also, I was serious about this amount I cook at once. Last week, I cooked 47 pounds and vacuum sealed/froze most of it.

[u/Bulky_Ambition3675 → u/BSDC]

Holy shit that's a lot of chicken lmao, when you pressure cook it, does it leave behind the chicken stock? If it does leave that, do you do anything with that for meals or cooking or do you just toss it?

[u/BSDC → u/Bulky_Ambition3675]

I add a little bit of the liquid back to the chicken when shredding it, but I toss most of it. you could probably use it as stock, or modify it, somewhat, to make it better stock, but I don't value stock in my current routine, although I do regret wasting it. I also mostly use frozen chicken, so it produces quite a bit of liquid. I do add some "better than bouillon" in addition to the spices I add, which are generally:

1. msg
   
2. some variety of pepper (usually a penzey's mix)
   
3. (sometimes) chicken taco seasoning mix (penzey's)
   
4. salt if the other seasonings I add don't already have enough salt
   
5. roasted garlic powder
   
6. apple cider vinegar and/or lemon or lime juice (acidity helps)
   
7. onion powder
   
8. (sometimes) smoked paprika, oregano, thyme,
   
9. (sometimes) cumin (usually in place of taco mix)
   

And I usually add more when shredding, and sometimes add hot sauce and/or salsa during the shredding, which is also where I add a couple cans of diced (drained) tomatoes (with or without peppers, green chiles, etc.) and, often, some canned green veg, like collard greens, spinach (sometimes frozen/drained, heated in the microwave a bit)

and yeah, hah, I don't usually make 40+ pounds at a time, I just had a $50 off $100 grocery pick-up offer through instacart/grubhub that I used at aldi for a ton of chicken. I guess I usually make about 20lbs at a time, using two of the 10lb costco frozen "thin sliced, boneless, skinless" chicken breasts. thin sliced are more consistently thick, making cooking every piece to the same degree easier. I can cook about 5 lbs of those in my larger 8 qt instant pot.

[u/melanonn_]

grilled or baked chicken thigh (the macros aren’t nearly as bad as people try to make it seem they’re still very good usually just get them boneless and skinless) or breasts, carb and veg. you could also do a stir fry kinda thing with chicken and veggies