Nice idea blending the vegetables!!, Im actually trying to fit in green vegetables daily in my diet and your technques of converting vegetables to sauce gave me an idea! Can you suggest a low calorie sauce that uses mostly green vegetables?
I always see you add gochujang to a lot of the meals and find it completely unnecessary. Gochujang is EXTREMELY high in sodium. Just 1 table spoon has over 800 gram of sodium. There are so many healthier alternatives.
I love your channel and recipes you've really helped me. I found you from your overnight oats video and that's been my lunch almost everyday for a year. It's helped me in my journey from 240lbs to 163lbs. Happy to see others loving your videos as well!
@@hanford_adventures you can absolutely do it too! I just focused on eating at a caloric deficit everyday, high protein, and be active. Also helps to find a physical hobby - mine was Bouldering
@ExiledAssassin55 I hike but not nearly as much as I'd like/want to due to where I live and my work schedule but i so 7-12 miles every few weeks when I can gk
Just got done eating this and it was pretty good. I didn't have any cottage cheese, so I subbed in low fat greek yogurt along with fresh garlic. Also strained the sauce just to make it a little extra silky (though it might just be time for a new blender lol). Had some broccoli on the side and added turmeric to the chicken as well.
Felu, please stop coming out with so many amazing recipes, I can't keep up with trying all the options you give in the cookbook xD But for real, great stuff!
Wow, thank you so much for this! I am working out and staying on maintenance calories regularly but lenient on my nutrition intake. I would love to try your recipe as it is so easy but looks so yummy, you had me on the food processor/blender as I have the exact one I use for grinding coffee beans lol. What I lack is the spices which is easily attainable since I live in an asian country 😅
Just made it, its amazing. Gonna do it often. I didnt add honey to the sauce because carmelized carrot and onion are so sweet so its not necessary. Also i used skyr because just had it in the fridge and it worked as well. 100% recommended ❤❤❤
@@lemoudu68 I usually use his recipe in the description as a guide post and multiply everything by 4 or 5, depending on the number of meals I want. Then portion across my meal containers and away I go. If I wanted to be more specific on the macro count per day I'd likely weigh it as I portion it out. But the lovely thing about Felu's recipes here, and in his cookbook is with the focus being on high protein I don't feel like I need to fuss too much with the specific macros each day. That being said I'm working on dropping some body fat so I'll be more mindful of macros for the next few months and will likely weigh and portion accordingly. Hope this is helpful :)
@@mindymac_does_stuff Thank you so much for your answer,I always want to meal preap some of the Felu recipe but never know how😅now thanks to you I will do your method😁and thank you for your advice too😉
It does LOOK amazing I made it last night and that gochujan made it smell like a cigarette ashtray Not for me Will look for an alternative ingredient next time
I've been following your channel for a while now and it's great seeing you grow in such a fast pace. You deserve all the success seeing the effort you put it, keep at it!
Love your recipes! The only difficulty I have is that the written instructions say 1/4 tsp of garlic powder and smoked paprika but in the video you definitely use a lot more than 1/4 tsp.
3:47 Your chicken has black burnt spots because you didn't use enough oil. The oil sits between chicken and pan and helps transfer heat. Without oil only some parts touch the pan and burn. Some more oil wont change the calories on the plate by much, but improve the browning by a lot.
Exactly. Heavily browned or blackened food isn't great for health plus the burnt bits are bitter. Just use slightly more oil during cooking and pat off excess oil at the end. Or bake or air-fry instead.
To actually learn how to cook well, i learned to judge doneness of protein by texture (without the interruptions of thermometer insertion), pushing lightly with end of spatula to see how the protein reacts to pressure. Raw is flaccid, overcooked is hard, just done has some rebound. The are videos on this galore using steak, just apply the principal to any protein except various fishes that become flaky. Shrimp is by color change.
Great recipie, that sauce is definately one I'm going to try! However, I'd recommend cooking your chicken to 65 C instead of 75 C as the higher temperature makes it a lot dryer. 65 C is still a safe temp if you maintain it for a couple of minutes.
Was hot enough for me, blended it with the veggies straight of the pan. Came out a bit thick though so you might want to add some liquid if you like a more runny sauce
Just subscribed, your stuff looks great and I can't wait to try it. Also, if you don't want to make a whole bunch of noise, or don't have a way to pound out the chicken, I recommend butterflying it. Achieves the same result, but just uses a knife. Also, since things keep cooking after being removed from the heat, I get even juicier chicken by removing it when it's around 160 degree F. It will come up to 165 as it rests, just don't cut it for a few minutes.
@@micah1754 Parboiled rice is a type of rice that has been precooked before packaging. Basically it's a quick cook rice. Commonly available in America.
@@kelgbrown007 thanks for explaining - we have that here too. Just curious - do you still fully cook it once opened or have it par boiled? just trying to understand if its still lower carb even once fully cooked
@@micah1754 awww. Yea. You would still fully cook it like you would regular rice. It will still have lower carbs than regular rice when its fully cooked. The reason it has lower carbs, is the parboiling manufacturing process removes some of the carbs.
Hi ! Thanks for this amazing recipe :) However, I get that it is important to have high protein meals, but don't you think that 63g of protein absorbed in one meal is too much ? I know the 30g/meal is kind of a myth. But if you follow the recommandations of 1.5 to 2g of protein per kg of bodyweight, more than 60g of protein will be more than half of what most people will need in an entire day. What is you view on that ?
People in that space theorize that closer to 50g is hypothetically optimal per meal (depending on the person). While doing a meal like this is overkill for every meal in the diet, I think that having a super high protein meal can make it easier to fit in other meals throughout the day with relatively less protein. Not all dishes scale well to a high protein variant and things like this one could help balance things out.
Maintenance protein intake is more like 0.8g per kg, i.e. 64g protein for an 80kg (176lb) person. 1.5g per kg is appropriate when actively increasing muscle mass through strength training - a 2022 systematic review in Sports Medicine (Tagawa et al) showed that muscle gains plateaued at 1.5g/kg. That means that this meal contains a full day's protein for maintenance purposes. If you're not pushing in the gym, you don't need 1.5g/kg per day (it's wasteful anyway and gives your kidneys extra work to remove the byproducts).
Instead of using ziplock bags everytime and a pan, since you smash a chicken breast everytime you cook it, it ma be a worthwhile investment to get a meat tenderizer or mallet. It's not much space and it'll be eventually better than wasting ziplock bags all the time.
carry-over cooking is what its called, but i want to be safe with food honestly, ill utilize it when im making a steak definitely but chicken is VERY dangerous when undercooked
@@KandiKontent no, it's the 7 log reduction of pathogens like salmonella that occurs. The 72 degrees Celcius indicates that this reduction is achieved immediately whereas in lower temperatures like (67 degrees) might take 2-3 minutes. It's not due to the temperature raise, but it's consistency.
@@KandiKontent It's not carry over cooking. It a mixture of temperature and time. read page 37 of this pdf from the USDA stating it's safe to cook chicken to lower temps if time is added. I've cooked chicken in my sous vide to 141F probably 50 times now, it just takes a half hour of additional cooking at 141F once it reaches that temp to be safe. www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Everyone thinking rice helps you build muscle you need an education Rice depletes b1. Messing with your nervous system. Stress and anxiety and making you need to overeat because of that and rice being fast absorbing with almost zero nutritional value while also inhibiting absorption of vitamins and minerals.
Love your recipes! Just a question, if I want to make this recipe or your other recipes with 600g of chicken, do I just triple the rest of the ingredients?
