You could always do this same thing but with Tempeh/Tofu, it is so super easy!! Because with these you put in the work on the front end cutting the chicken up into nice stir fryable pieces, these cook up quickly and turned out nice and juicy! I used a rather eclectic blend of seasoning that turned out very tasty!
1.24 lbs chicken breast tenders, cut into 1 in chunks
Coconut oil spray
Salt, 1/4 tsp
Crushed red pepper, 1/8 tsp
Garlic powder/onion powder, 1 tsp
Dill, 1 tsp
Basil/oregano, 1/2 tsp
Turmeric, 1 tsp
Ginger powder, 1/2 tsp
Literally all I did was put the chicken chunks in a large bowl then add all the spices above. Garlic powder, turmeric, and dill were the heaviest in amounts, and then tossed it all well to ensure even coating. Then I sprayed a cast iron skillet with coconut oil and heated to medium and cooked the chicken about 3 to 4 minutes on each side until no longer pink. FLatter pieces of chicken will cook up more quickly, so just keep an eye on those, letting plumper pieces cook longer. That is it!! Makes easy meal prep for the week! Serve with veggies of choice or I recommend serving over some sweet potato noodles and sautéed veggies!