Description
Chicken breast is a lean, boneless cut of white meat taken from the chest of the bird. Mild in flavour and low in fat, it's a popular choice for healthy meals. When cooked properly, it’s tender and juicy, making it ideal for grilling, baking, pan-searing, or slicing into stir-fries and salads.
Top Nutritional Benefits of Eating Free-Range Chicken
Protein: Rich source of high-quality protein, essential for muscle growth, repair, and overall body function.
Vitamins: Contains B-vitamins such as B6, B12, niacin, and riboflavin, which support energy metabolism and brain health.
Minerals: Provides important minerals like iron, zinc, phosphorus, and selenium, supporting immune function, bone health, and antioxidant protection.
Fats: Typically leaner than conventionally raised chicken, with a lower fat content. It includes healthy unsaturated fats and omega-3 fatty acids, especially if the chickens are fed a natural diet.
Calories: Generally lower in calories compared to fattier cuts or processed meats, making it suitable for weight management.
Additional Benefits: Free-range chickens often have more favorable omega-3 to omega-6 fatty acid ratios.
Cooking Instructions
To cook a free-range chicken breast, season it with salt, pepper, and your choice of herbs or spices. Sear it in a hot pan with olive oil for 3–4 minutes per side until golden, then reduce heat and cook through gently, or finish in a 375°F (190°C) oven for 10–15 minutes. The lean meat benefits from careful cooking to stay tender and juicy—avoid overcooking. Let it rest before slicing for maximum flavour.
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