|McCormick Rosemary Chicken|
My take: How do you eat your white meat? If you enjoy a plain grilled chicken breast, fine, enjoy. But if you mostly eat white meat in mayonnaise filled chicken salad or fried into chicken fingers or schnitzel, take a step back. If you are covering it in sweet sauce, or even olive oil, you might be better off starting with dark meat and adding less stuff.
Dark meat is naturally moister, and, in my opinion, tastier. If you cook it with the skin on, it stays extra moist and juicy. That doesn't mean you have to eat the skin. So next time you are choosing chicken, remember all those extra vitamins and good fat you can get from what is usually a cheaper cut of poultry.
Cooking tips: Whichever cut you choose, poaching and steaming are two of the healthiest ways to cook meat. These methods add no calories and retain the maximum nutrition. Check out my post on steamed aromatic chicken in the pressure cooker. Grilling and baking are also low-fat cooking options. Of course, it is much easier to reach "doneness-before-dryness" with legs and thighs on the bone than with boneless chicken breast.
Reminder: Always cook poultry thoroughly to kill common food-born illness like salmonella and S. aureus, which are often resistant to antibiotics. Limit your kitchen's contact with raw meat.
Looking for a healthy, flavorful topping for your chicken? Try chimichurri! Here's my version.