The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
The problem with body fat is that when you start to accumulate it in large quantities (more than 20lbs), it ...
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A common nutrition plan we use with clients involves rotating low carb days with higher carb days. Low carb days ...
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Whey protein has been used in one form or another for at least 300 years, yet it has taken until ...
2-4 Servings Ingredients: 2 lb chicken breast 1 Tb coconut or mct oil 1/2 tsp paprika 1/2 tsp cayenne powder ...
4 Servings Ingredients: 2 lb chicken breast, cubed (can substitute fish or other meat) 1 onion, diced 1 bunch parsley, ...
Ingredients: 8 oz green beans 1 lb cooked chicken breast, chopped 1 mango, chopped 1 red bell pepper, chopped 2 ...
Ingredients: 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chilli powder 1 ...
2 Servings Ingredients: 1 lb. chicken breast, cubed 1-2 bell peppers, sliced 1 c onion, chopped ½ inch piece of ...
Recipe Submitted by MI40X Ambassador Mark Hope 1 Serving (but easily doubled!) Ingredients: 1 chicken breast, filleted or sliced thin ...
Note: Using a half can of beer for this dish makes for a nice, moist chicken which can be eaten plain, or used in other dishes (don’t worry – very little of the beer actually ends up in the final product). Gluten intolerant or hate beer? Feel free to substitute another liquid – chicken stock poured into a can works just as well!
Ingredients:
1 whole chicken
1/2 can of beer (or other liquid) – regular or large size both work
1/2 cup of dry rub of your choice – try paprika, black pepper, and a touch of brown sugar, or mixed Italian herbs, or even a low-salt seasoning blend
Directions:
1. Preheat oven to 350 degrees. Rub outside of chicken with dry rub.
2. Place 1/2 can of beer/liquid “standing” in a roasting pan.
3. Carefully slide chicken over beer can so chicken is “squatting” in the pan.
4. Cook chicken for 40 minutes, then cover loosely with aluminum foil.
5. Continue cooking another 45-60 minutes (depending on size of bird); until completely cooked.
6. To Serve, carefully remove chicken from beer can – watch for steam or you will burn yourself!
Note: It is sometimes easier to ‘tip over’ the chicken and let the beer drain out before handling.
Note: Also works great on a barbecue. Use the same preparation method, and grill with lid on. Be sure to use a drip pan under the chicken to prevent excess smoke.