Super Succulent Seasoned Chicken
Chicken doesn’t have to be dry my friends! I’ve made this recipe at least a couple of dozen times and it always turns out perfectly moist and tender.
Being a “born-again” meat eater, I was a bit nervous about cooking meat. After all, the year 1994 marks the last time I actually ate meat…and it was prepared by my mother. 🙂
This recipe is so simple and uses nothing but spices, sea salt, and extra virgin olive oil.
Looking for quick lunch ideas throughout the week? Prepare double the recipe and store the leftovers in the refrigerator! When you’re ready:
- Slice into strips and add to a green leafy salad.
- Cut into chunks and mix with avocado oil mayo, diced grapes and chopped red onion and celery!
- For a warm and savory lunch, shred and stir into a small bowl of prepared steel cut oats, along with diced avocado, fresh herbs, and leftover veggies from last night’s dinner.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
- 1 tbsp. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. fresh ground pepper
- 1/4 tsp. chili powder
- 1/2 tsp. Sea salt
Ingredients
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Instructions
- Preheat oven to 450 degrees.
- To tenderize, pound chicken breasts to an even thickness.
- Pour oil in a baking dish and coat both sides of chicken with oil.
- Add garlic powder through salt to a small bowl and mix together. Evenly coat both sides of chicken with spice mix and rub in with clean hands.
- Bake for 15-20 minutes until internal temperature reaches 165 degrees. Then remove from oven and cover pan with foil and let rest for 10 minutes to allow the juices to settle.
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