3 Weeks Out Bikini Prep: How I Eat On The Go Without Falling Off

3 weeks out and I’m not leaving my prep up to chance. Last week I shared that we’re dropping carbs. Tomorrow I might hit the beach, but I’m definitely going out with my family, so I needed a plan that keeps me on track no matter what time I get home.

In this vlog, I’m prepping to-go meals using an incredible brined chicken breast I made earlier. Since my husband is out of town, I didn’t want the chicken sitting in the fridge too long and going bad. I portioned it out, froze it in travel baggies, and now I can grab meals whenever I need them and stay locked in on my goals.

If you’re in prep or just trying to stay consistent with your nutrition, this is your reminder. Being prepared makes everything easier.

CRISTI’S JUICY PREP CHICKEN BRINE

Ingredients
4 cups cold water
1 to 1½ tbsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tsp oregano
Juice from ½ lemon

For the chicken
Bone-in, skin-on chicken breast

Instructions
1. Combine all brine ingredients in a large bowl or container and stir until the salt is dissolved.
2. Add the chicken breast, making sure it is fully submerged. Cover and refrigerate for 2 to 4 hours.
3. Remove the chicken from the brine and pat dry with paper towels.
4. Lightly season with paprika, garlic powder, oregano, and black pepper.
5. Preheat oven to 400°F (205°C).
6. Place chicken on a baking tray or wire rack. Cover loosely with foil for the first 25 to 30 minutes.
7. Remove the foil and continue baking until the internal temperature reaches 160 to 162°F. This is usually 35 to 45 minutes total depending on size.
8. Rest for 10 minutes before slicing.
9. Remove the skin if desired and enjoy.

Prep tip
Portion cooked chicken into individual servings and freeze extras for quick meals throughout the week.

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Personal: @cristiiimariiie
Business: @skulptedbycristi
Website: www.skulptedbycristi.com

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