5 Chicken Marinades (Freezer-Friendly)

Never be bored with chicken again! We’re sharing 5 super simple chicken marinades that turn plain chicken breasts into something magical! They’re freezer-friendly and perfect for making ahead of time. They are all gluten-free, with some Paleo and Whole30 options as well.

5 easy chicken marinade recipes in bags with a text overlay of the names.5 Freezer-Friendly Chicken Marinades

A simple marinade is the easiest way to transform chicken. It turns a boring old chicken breast into something truly extraordinary with minimal effort. Marinating chicken not only infuses it with flavor, but it also keeps it moist and tender. If you aren’t a fan of chicken breasts, try using these marinades and they might change your mind!

The flavors on these marinades are wide-ranging, which means that you can make one each night of the week and still feel like you’ve eaten something different. These recipes are perfect to keep on hand for meal prep, or for a weeknight dinner when you don’t know what to cook. We’re sharing not only these delicious marinade recipes but also all you need to know about marinating chicken!

Chicken Marinades in containers.Chicken Marinades 101

If you are looking to transform your chicken, a marinade is a good place to start. If you are new to marinating meats, start here to learn a little basic information about what it means, and some tips and tricks for the process.

What makes a marinade?

At its core, a marinade is meant to impart flavor and tenderize meat. Most marinades contain acid, fat, seasoning, salt and sometimes sugar. Each part plays a role:

What type of chicken can you marinate?

These recipes are meant to be used for any type of chicken, but they are great for adding quick flavor to lean chicken breasts. Chicken, especially chicken breasts, are pretty lean (as opposed to a fibrous cut of meat like a chuck roast), so it doesn’t (and shouldn’t) need to be marinated for that long. It can be transformational in as little as 30 minutes. Acid transforms the structure of the chicken, so you want to keep it in the marinade for less than 2 days. We have found that 24 hours is the ideal time.

Safety Tips

Marinating meat isn’t a complicated process, but be sure to follow along with a few safety tips to ensure no cross-contamination from the raw meat.

  1. Meat should be refrigerated during the marinating process. It’s always best to store raw meat in the lowest shelf or part of your refrigerator that way if there are any accidental drips, it doesn’t contaminate any food below it.
  2. Don’t use the leftover marinade (unless you are cooking the chicken with it). It contains raw chicken and therefore is not safe to use. We don’t recommend you heat it up separately either as the chicken liquid within the marinade when cooked can get a little weird.
  3. Cook the marinated chicken within 2 days. Because the marinade contains acidic ingredients, as it sits it will continue to break down the chicken. If it sits for too long, it actually can become tougher.

Containers

Depending on whether you plan to freeze the marinated meat, or use it fresh, will dictate what type of container you use. If you are planning to quickly marinate it, feel free to use any bowl or glass container you have.

If you plan to freeze it, it’s best to store the chicken in a freezer-safe plastic bag or reusable silicone bag, such as Stasher Bags. Just make sure to push as much air as possible out of the bags before storing flat in the freezer.

Freezer Instructions

Marinating chicken ahead of time and placing it in the freezer is a great idea for meal prep. You can buy a bulk package of chicken breast when they go on sale and take 20 or so minutes to put together a couple of batches of marinades for the chicken.

Place the chicken and marinade in a freezer-safe plastic bag or reusable silicone bag, such as Stasher Bags, and push out all the air before sealing tightly. Freeze initially on a flat surface, such as a sheet tray, and then once the chicken is frozen you can move it to a long term storage spot standing them up horizontally if desired.

Defrost the chicken overnight if possible, the day before you plan to use. And then cook with desired method (see below for more information).

Cooking Frozen Marinated Chicken (in the Instant Pot)

Yes, it’s possible to freeze marinated chicken, and then to cook it from frozen in the Instant Pot!

A few tips for success:

  1. We recommend before you freeze that marinade that you make note of what size the chicken breast is, and put that information on the freezer-friendly bag, that way you know how to long to cook it for!
  2. Let the chicken marinate for about 30 minutes in the refrigerator before you place the marinated chicken in the freezer. This is only necessary if you plan to cook the chicken from frozen.
  3. When you are ready to cook, you can place the freezer bag in a bowl of lukewarm water just until the chicken easily will come out of the bag, and then place the chicken and all the marinade contents inside of the Instant Pot. Add in 1/4 cup of water as well, to make sure there is enough liquid for the chicken to cook and to prevent a burn notification.
  4. Frozen chicken in the IP is cooked differently than fresh chicken. Check out this post for all the details about the exact cooking times based on how big the chicken breasts are!

Freezer Chicken Marinades in a container.Let’s Talk Flavor

We’ve laid our 5 of our favorite marinade flavors!

Greek: Mediterranean inspired with lemon and oregano

Sweet Chipotle: Hot and sweet thanks to the canned adobo sauce and honey

Honey Mustard: A classic combo that never gets old

Cilantro Lime: A southwest style flavor with lime juice, cumin, and fresh cilantro

Pollo Asado: A fantastic citrus and spice combo that is truly magical

How to Cook Marinated Chicken

The best part about cooking chicken breasts is that there are so many ways to do it! Choose which method works for you, based on what else you plan to serve with the meal or what you feel like! Depending on your cooking method, you’ll either cook the chicken directly with the marinade, or you’ll remove the chicken from the marinade and cook it solo. Keep in mind that chicken breasts can vary in size, anywhere from 9 ounces to 14 ounces, so we recommend you use an instant-read thermometer to ensure that your chicken is properly cooked, and reaches an internal temperature of 165ºF. Here are the basic rules about cooking chicken breasts. Please note cooking frozen marinated chicken from frozen is a bit different than cooking it from the refrigerator. See the above note about cooking “Frozen Marinated Chicken in the Instant Pot” and see our post about cooking Frozen Chicken in the Instant Pot for more details on that cooking method.

Pan-Sear:

  1. Heat a heavy-bottomed pan (such as cast iron) with a tablespoon of oil over medium-high heat.
  2. Remove the chicken from the marinade and gently dry it off with a paper towel. Place the chicken breasts on the pan and cook, undisturbed for 5-7 minutes, or until the chicken breast can easily be picked up from the pan without it sticking. Flip the chicken and cook for another 5-7 minutes, or until the chicken reaches an internal temperature of 165ºF.
  3. Remove the chicken and let it rest for 5 minutes before slicing into.

Grill:

  1. Pre-heat the grill.
  2. Remove the chicken from the marinade and gently dry it off with a paper towel. Place the chicken breasts on the hot side (or direct heat) of the grill for the first 5 minutes, and then flip and move a less direct heat and continue to cook another 5-8 minutes until the chicken reaches an internal temperature of 165ºF.
  3. Remove the chicken and let it rest for 5 minutes before slicing into.

Bake:

  1. Preheat oven to 400ºF.
  2. Place chicken inside a baking dish with the marinade and cook until the chicken is nearly finished cooking through, to 160ºF, about 30-35 minutes.
  3. Remove the chicken from the oven and loosely cover the chicken with aluminum foil to let it rest for 5-10 minutes while it finishes cooking, checking the temperature to make sure it rises to a minimum of 165ºF.

Instant Pot:

  1. Place the chicken inside the Instant Pot with the marinade. Close the lid and set the valve to sealing.
  2. Cook on manual high pressure for 8 minutes, with a 5-minute natural pressure release. After releasing any additional steam, check the temperature to make sure the chicken rises to a minimum of 165ºF.

Slow Cooker:

  1. Place the chicken inside the slow cooker with the marinade.
  2. Cook on low for 3-4 hours, or until the chicken rises to a minimum of 165ºF.

Grilled marinated chicken.

What to Serve with Marinated Chicken

The bonus about cooking chicken is that it pairs SO well with many different side dishes. We’re sharing some of our favorites here that might work well with the chicken!

If you like this chicken breast recipe, check out these others:

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Easy Chicken Marinade Recipes

Never be bored with chicken again! We're sharing 5 super simple chicken marinades that turn plain chicken breasts into something magical! They're freezer-friendly and perfect for making ahead of time. They are all gluten-free, with some Paleo and Whole30 options as well.


Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 55 minutes
Recipe Type: Sauce
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Greek

Cilantro Lime

Pollo Asado

  • ¼ cup fresh squeezed orange juice
  • 2 tablespoons avocado oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt

Honey Mustard

Sweet Chipotle

  • 2 tablespoons oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons canned adobo sauce
  • 1 teaspoon minced chipotled peppers (optional, this is hot)
  • 1 teaspoon kosher salt

Directions

  1. For your chosen marinade, whisk together all of the ingredients in a small bowl. 
  2. Place 2-3 chicken breasts either inside of a freezer-safe bag, or storage bowl / container. Pour marinade over the chicken, and move the chicken around to ensure it coats it evenly.
  3. Transfer chicken to the refrigerator to marinate for at least 30 minutes or up to 2 days. Or place in the freezer for up to 3 months.
  4. Cook as desired (see section labeled "How to Cook Marianted  Chicken" for more tips on this).

Recipe Notes

  1. Each marinade recipe makes enough for 2-3 chicken breasts (about 2 pounds of chicken) or similar sized chicken pieces.
  2. Meat should be refrigerated during the marinating process. It's always best to store raw meat in the lowest shelf or part of your refrigerator that way if there are any accidental drips, it doesn't contaminate any food below it.
  3. Don't use the leftover marinade (unless you are cooking the chicken with it). It contains raw chicken and therefore is not safe to use. We don't recommend you heat it up separately either as the chicken liquid within the marinade when cooked up makes the sauce a little funky.
  4. Cook the marinated chicken within 2 days. Because the marinade contains acidic ingredients, as it sits it will continue to break down the chicken. If it sits for too long, it actually can become more tough.

Nutrition

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Easy chicken marinades in 5 different bowls.

5 Chicken Marinades (Freezer-Friendly)

This Grilled Skirt Steak with Italian Salsa Verde is flavorful and easy to make! Grilling this inexpensive cut of meat makes it tender and delicious. Top it with the savory salsa verde and you have an easy dinner win! Serve with a side like this Avocado and Corn Salsa.

Grilled skirt steak with Italian salsa verdeGrilled Skirt Steak with Italian Salsa Verde

This flavorful dinner made with inexpensive skirt steak cooked on the grill and doused in a bright Italian Salsa Verde sauce comes from the Feast by Firelight cookbook, written by the awesome Emma Frisch who also owns Firelight Camp Ground, a glamping location in Ithaca, NY that you may remember I visited for a second time in June! I love it there so much. This time around we brought JAX and had so much fun. I personally got to try this dish by the campfire and loved it so much, I asked if I could share it with all of you!

Firelight Ithaca NY

Also I’m so excited, they’ve offered my readers 10% off your stay with code LEXISCLEANKITCHEN for your Firelight glamping reservations. I can’t recommend it enough. So if it’s close enough to you, head there with family or friends! You’ll have the best time. Code expires 12/31/19.

Italian Salsa Verde

What is Salsa Verde?

Salsa Verde can mean many things to different people, but generally speaking it refers to a sauce made from raw ingredients like green herbs. Depending on the region its coming will dictate what ingredients are used. For this recipe, the ingredients used such as anchovy and capers make it more of an Italian style green sauce. This sauce is the perfect complement to nearly any dish, or could even be used as a dip with crudite.

What are the ingredients needed to make it?

Aside from the skirt steak, you need these ingredients to make the sauce:

Italian salsa verde recipeHow to Grill the Perfect Skirt Steak

Check out these tips from Emma Frisch on how to cook the perfect steak:

What temperature to cook a steak to

What does cutting agains the grain mean?

If you look closely you can see that the muscle of the steak generally goes in one direction. In a skirt steak it is really easy to see because it’s a tougher cut of meat with more defined muscle fibers. It’s important to cut the grilled steak in the correct direction. By cutting against the grain, you are making the muscle fibers short, therefor resulting in a tender piece of meat.

To cut against the grain: cut the steak in the opposite direction of the muscle fibers. If the grain goes from right to left, cut  from the top to the bottom. If possible, cut at a diagonal.

Serve this Flank Steak with:

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Skirt Steak with Italian Salsa Verde

This Grilled Skirt Steak with Italian Salsa Verde is flavorful and easy to make! Grilling this inexpensive cut of meat makes it tender and delicious.


Yield 4
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Recipe Type: Dinner
Cuisine Gluten-free, Whole30, Paleo
Difficulty: Moderate
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 2 pounds skirt steak (see Note) 
  • 2 teaspoons kosher salt 
  • 1 garlic clove, peeled 
  • One 2-ounce can anchovy fillets, rinsed and patted dry 
  • 2 tablespoons capers 
  • 1 teaspoon red wine vinegar or sherry vinegar 
  • 1⁄2 teaspoon Dijon mustard 
  • 1⁄2 cup coarsely chopped fresh parsley 
  • 1⁄3 cup olive oil, plus 1 tablespoon 
  • Ground Black Pepper

Directions

  1. To prepare steaks: Dry-brine the steaks by rubbing the salt evenly over the surface. Transfer to a ziplock bag and then chill for at least 1 hour or up to 24 hours. 
  2. To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly. Sauce can be made and chilled for up to 1 week. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. 
  3. To Cook Steak: Heat the grill to high heat and grill steaks over the hottest part of the fire, flipping the steak every few minutes for even cooking; the cooking time will vary depending on thickness, about 10 minutes. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium (see chart in article for alternative temperature).
  4. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. 
  5. Serve directly from the cutting board with salsa verde for topping the steak.

Recipe Notes

  1. If you steak is excessively fatty you can trim some of it to prevent flare-ups when the fat drips onto the coals. Skirt steak isn’t very fatty, but still, leave any fat on for flavor and just be prepared for flare-ups.
  2. Store leftovers in an airtight container, chilled, for up to 3 days. 
  3. Reprinted with permission from Feast by Firelight cookbook, written by Emma Frisch.

Nutrition

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Skirt Steak with Italian Salsa Verde

BBQ season is finally here and we cannot wait to start making all of our favorite BBQ spreads! Here are 30 healthy and delicious recipes that are perfect for Summer entertaining!

30 BBQ RECIPES | Lexi's Clean Kitchen

Mexican Street Corn Salad from Lexi’s Clean Kitchen (Vegetarian, dairy-free if you omit the cheese, gluten-free)

Grilled Salmon and Shrimp Scampi from Lexi’s Clean Kitchen (Gluten-free, egg-free)

Grilled Chicken Chopped Antipasto Salad from Lexi’s Clean Kitchen (egg-free, gluten-free, paleo-friendly, and nut-free)

Sriracha Lime Chicken Chopped Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)

Morrocan Chicken Burgers from Lexi’s Clean Kitchen (30 minutes or less, grain-free, dairy-free)

Steak Salad with Cherry Salsa from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)

Cold Asian Noodle Salad from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly)

Grilled Fish Bowls from Lexi’s Clean Kitchen (Dairy-free, gluten-free, nut-free, paleo-friendly)

DIY Rub Grilled Wings from Lexi’s Clean Kitchen (Dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)

Caprese Pesto Salad from Lexi’s Clean Kitchen (Gluten-free, egg-free, no added sugar)

Asian Grilled Artichokes from PaleOMG (Paleo-friendly, grain-free, dairy-free,

Grilled Peach Salad from Tasty Yummies (Grain-free, dairy-free, egg free, vegan-friendly)

Yellow Watermelon Salad from With Food and Love (no sugar added, grain-free, gluten-free, dairy-free, can substitute red watermelon for the yellow)

Lemon Parsley Grilled Zucchini from Against All Grain (Vegan-friendly, grain-free, dairy-free)

Blissful Triple Berry Wine Slushies from Cotter Crunch (Can substitute frozen tart cherries and 1/4 cup water for the juice! Grain-free, dairy-free, and gluten-free)

Grilled Melon on Cucumber Noodles from Gourmande in the Kitchen (Omit the goat cheese to make this dairy-free and paleo-friendly, grain-free, gluten-free, egg-free, and low-carb)

Jamaican Jerk Grilled Eggplant from Minimalist Baker (paleo-friendly, grain-free, gluten-free, vegan-friendly, 30 minutes or less)

Red, White, and Blue Potato Skewers from Fit Foodie Finds (Vegan-friendly, grain-free, dairy-free)

Grilled Tomatoes and Basil Zucchini from Inspiralized

Watermelon Coconut Cooler from Nom Nom Paleo (vegan-friendly, dairy-free, paleo-friendly)

Grain-free Blueberry Crisp from Detoxinista (paleo-friendly, dairy-free, and egg-free)

No Your Mama’s Coleslaw from Smitten Kitchen (Omit the optional blue cheese to make this paleo-friendly and diary-free, gluten-free, egg free, nut-free, and vegetarian)

Paleo Grilled Beef Stir Fry from Fit Foodie Finds (gluten-free, grain-free, egg free)

Killed Lettuce from Brooklyn Supper (Dairy-free, grain-free, paleo-friendly, egg-free, nut-free)

Corn and Peach Salad from Sweet Peas and Saffron (Omit the gouda to make this dairy-free, grain-free, gluten-free, nut-free)

Fajita Chicken Kebabs from Well Plated (Grain-free, gluten-free, egg-free, and nut free. Substitute the canola oil for avocado oil)

Purple Power Salad from My New Roots (Paleo-friendly, grain-free, dairy-free)

Grilled Peaches and Coconut Cream from Super Healthy Kids

Watermelon Sashimi from Minimalist Baker

Zucchini Noodle Spaghetti Salad from Eating Bird Food

Happy Cooking!

30 Clean Eating Recipes To Bring to Your BBQ

Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.

Tomato Jalapeño Salmon Burgers

These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!

Tomato Jalapeño Salmon Burgers

Tomato Jalapeño Salmon Burgers

 

Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

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1 reviews

Tomato Jalapeño Salmon Burgers


Yields 4
Prep Time 8 min
Cook Time 10 min
Total Time 18 minutes



Author: Lexi
Scale This Recipe

Ingredients

Toppings of choice

  • Homemade guacamole
  • Roasted red peppers
  • Lettuce
  • Tomato
  • Onion
  • Scallions

Directions

Recipe Notes

  1. *Cooking time will vary based on thickness of burgers
  2. The addition of sun dried tomatoes in these burgers would be fantastic

Nutrition

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Tomato Jalapeño Salmon Burgers

Want to know how to easily kick the flavor of your next burger? If you’ve got 5 minutes, than you can put together this easy homemade burger seasoning recipe and always have some on hand for grilling night!

Best burger seasoning recipeBurger Seasoning Recipe

Burger night has been taking place often around here. It’s an easy go-to meal for the summer, for sure! I like getting creative with toppings and different bun alternatives. Lettuce leaves as a bun, sweet potato buns, or grilled portobello mushroom caps (along with the obvious bacon, lettuce, tomato, onion, smashed avocado toppings). Deeee-lish.

I used to use a hamburger seasoning that I loved. When we finally moved and bought our grill, I checked out that old handy seasoning only to find the ingredients weren’t working for me anymore. Instead of listing ingredients, the end of the list said ‘and other natural flavor.’ I’d rather know exactly what’s in the spice mix I’m eating, personally.

Hamburger seasoning

Ingredients for Burger Seasoning

How to Store Hamburger Seasoning

Store in a jar with a tight fitting lid. We often will reuse our empty store-bought spice jars for when we make our own blends.

How long will it keep? So it’s not that spices go bad, it’s that spices lose their potency. It’s generally accepted that spices should last about a year once opened, but that’s assuming the store you are purchasing it from has a quick turnover rate and isn’t letting spices sit on the shelves for a while. If you are making this spice blend with spices that have been sitting on yourshelf for a while your blend will lose its potency quicker. At the LCK test kitchen, if spices have been around for more than a year we toss and refresh with new ones.

Burger seasoning in a bowl.How to use Hamburger Seasoning

To use hamburger seasoning, mix in 1-2 tablespoons of the seasoning mix for every 1 pound of meat. Grill as desired!

If you like this homemade spice blend, check out these others:

[yumprint-recipe id=’169′]

Classic Burger Seasoning

Grilled Peach Crab Salad {low-carb, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too

Grilled peach saladGrilled Peach Salad with Crab

The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.

This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.

Ingredients Needed:

Low fat grilled peach salad recipe

If you like this simple summer time dish, check out these others:

If you like this salad recipe, check out these others:

5.0 rating
1 reviews

Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing


Yield 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Salad Ingredients

    • 1 cup organic arugula (or more depending on how many you are serving)
    • 1 Hass avocado, diced
    • 1 red onion, thinly sliced
    • 2 peaches, pit removed, quartered, and grilled
    • 6 oz. lump crab meat

    Peach Dressing

    Directions

    Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.

    In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.

    Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.

    Recipe Notes

    • *Store leftover dressing in an air-tight container for up to one week.
    • **If using a high-speed blender, you do not need to peel the peaches for the dressing!
    • *** Substitute crab meat for grilled shrimp or protein of choice, if desired!

    Nutrition

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