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Cooking with T-bo – Chicken Marinara


Cooking with T-bo – Chicken Marinara

Chicken breast is great. We need to establish that at the outset.
It’s almost perfectly lean protein and you can get a 10-pound bag of it for like $22 at Costco.
(Costco = gainz city.)

But here’s the thing…it’s really hard to eat in large quantity.
It gets all dry, you have to drink like a gallon of water to choke down half a pound, it sucks.

So what are we to do?
We make chicken marinara…with veggies, because we need them.
(Also, we mix in chicken thighs cuz they’re cheaper, still pretty lean, and add nice flavor.)

Here’s how I do it.


Cook time: about 30 minutes

– one large non-stick skillet
– hard spatula
– knife
– vegetable peeler

– 1-2 large frozen chicken breasts (boneless/skinless)
– 2-3 large frozen chicken thighs (boneless/skinless)
– oregano (this is important to add a sweet flavor)
– 2 cups marinara sauce (I use Costco’s white label sauce cuz it’s delicious, made with olive oil, in a glass jar, and cheap)
– 1 cup frozen peas
– 2 carrots, peeled
– 1 egg

1. Preheat large skillet on medium heat. Throw in chicken breasts straight from freezer (hell with defrosting). Cover.
2. Peel and cut carrots into chunks. Throw in with chicken.
3. When top of chicken turns white, flip ’em.
4. When chicken is mostly cooked, use lid as a strainer to carefully drain excess liquid from skillet. Don’t screw this up or your food goes down the sink.
5. Heavily season chicken with oregano. When they’re cooked enough to cut with the spatula, cut into cubes in the skillet.
6. Throw in the peas. Once they’re thawed, crack in an egg and stir it in. Extra protein, bro.
7. When eggs are no longer translucent, coat everything with a thick blanket of marinara sauce. Stir until cooked.

Serves one.

Macros (approximate):
Fat – 40g
Carb – 30g
Protein – 120g

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