Gymbro Slop

Steamed Chicken Breast

Ascetic cut food — salt brine, then steam in the rice cooker until safe. Flavor sold separately.

Effort
low

How to do it

  1. Dissolve salt in water until it tastes like seawater — salty enough you wouldn’t want to drink it.
    • Do this before the chicken goes in.
  2. Submerge the breast.
    • If you forgot to taste the brine before this step, do NOT taste the brine at this point in time.
  3. Soak the chicken breast in the fridge for at least a couple hours, but I do it overnight personally.
  4. Steam in rice cooker or steamer until internal temperature is safe (165°F for chicken breast).
  5. Eat.

Eating tips: I like to slice it and slather ketchup. Mustard is an even lower calorie sauce but I don't like mustard.