I chose to write about chicken because it is one of the most popular meats worldwide and is a staple in many cultures and cuisines. Historically, chickens were domesticated in Southeast Asia over 8000 years ago and used for their eggs and meat (Lawal & Hanotte, 2021). They were brought to Europe by the Romans and eventually to the Americas by Columbus and his crew. As a versatile source of protein, it is essential to understand the sustainability aspects of chicken production and consumption to make informed choices for a better future.
I have selected chicken breast as the cut for this assignment. The chicken breast is located on the chicken’s chest and is a lean cut rich in protein and low in fat. This cut is best cooked using dry heat methods such as roasting, grilling, or sautéing as it is prone to drying out if cooked using moist heat methods such as boiling or poaching (Park et al., 2020). Dry heat methods are appropriate because they help seal the moisture and prevent the chicken breast from drying.
A recipe demonstrating an appropriate cooking method for the chicken breast is “Lemon Herb Roasted Chicken Breast” (Farnsworth, 2021).
Ingredients:
- Four boneless, skinless chicken breasts
- 2 tbsp olive oil
- Two cloves of minced garlic
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- One lemon, zested and juiced
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- Mix the olive oil, garlic, thyme, basil, rosemary, lemon zest, juice, salt, and pepper in a bowl.
- Brush the marinade over the chicken breasts in a baking dish.
- Bake the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F.
- Allow 5 minutes for the chicken to rest before serving.
Chicken consumption has positive and negative impacts on the environment, economy, and health. The production of chicken contributes to greenhouse gas emissions and deforestation. However, it is also a more sustainable alternative to beef and pork as it requires less land, water, and feed to produce (Hessel et al., 2019). From a nutritional standpoint, chicken is a good source of protein but should be consumed in moderation as excessive meat consumption has been linked to health issues such as heart disease and certain types of cancer (Pournaghi et al., 2019). In the future, I will be more mindful of my meat consumption and try to choose sustainably produced cuts and limit my consumption to a moderate amount. This will benefit not only the environment but also my health.
In conclusion, chicken breast is a versatile and nutritious cut of meat that can be cooked using dry heat methods such as roasting, grilling, or sautéing. The “Lemon Herb Roasted Chicken Breast” recipe is a simple and delicious way to enjoy this cut while being mindful of its nutritional, economic, environmental, and social impacts. In addition, chicken breast is one of the most common dishes all over the world.
References
Farnsworth, R. (2021). Easy lemon herb baked chicken breast. thestayathomechef.com. Web.
Hessel, C. T., de Oliveira Elias, S., Pessoa, J. P., Zanin, L. M., Stedefeldt, E., & Tondo, E. C. (2019). Food Safety Behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs. Food Research International, 125, 108631. Web.
Lawal, R. A., & Hanotte, O. (2021). Domestic chicken diversity: Origin, distribution, and adaptation. Animal Genetics, 52(4), 385–394. Web.
Park, C. H., Lee, B., Oh, E., Kim, Y. S., & Choi, Y. M. (2020). Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poultry Science, 99(6), 3286–3291. Web.
Pournaghi, S.-J., Barazandeh Noveyri, F., Mohammad Doust, H., Ahmadi, A., Hamedi, A., Rahimi, J., Ghasemi, M., Hamidi, H., Gholamalizadeh, M., Doaei, S., & Lashkardoost, H. (2019). The association of consumption of animal proteins and the risk of esophageal cancer. Nutrition and Cancer, 71(7), 1094–1099. Web.