As a fitness and wellness expert, I have a confession to make: I would eat these chicken breasts every single day, alternating with my Miso Salmon. I am that boring. But chicken breasts are THE staple to have in your house, and you need a standard, delicious recipes that you can make on the spot, or you can meal prep for those busy weeks.
Little tip: If you buy a huge amount of chicken breasts you will want to freeze the ones you aren’t eating within 48 hours that night. You can pop them into freezer bag (with the dried rub on), I am a fan of having easy-to-pull-from-the-freezer foods, and so this is what this recipe will do for you! You can eat it fresh out of the oven, slice it up for snacks or steam some veggies and sweet potato and place in take-out containers
INGREDIENTS
- 2 chicken breasts per person
- 1 each tbsp smoked paprika, and garlic powder
- 2 tsp each dried basil, oregano, thyme
- 1 tsp sea salt
- Drizzle of olive oil
INSTRUCTIONS
Preheat OVEN to 400 degrees
- Mix together the dry rub spices in a small glass bowl
- Wash the chicken breasts and pat dry with papertowel. Cut off the fillet and if thick pound them to 1/2 inch thickness
- Rub the dry rub on both sides
- MEAL PREP ONE: Place chicken in freezer bags, and freeze until use
- MEAL PREP TWO: Place chicken in a shallow ceramic baking dish lined with parchment paper, or on a parchment lined baking sheet Bake chicken breast 20-26 minutes until cooked through and juicy. Package in freezer-safe containers with steamed veggies and place in freezer
- OR….eat immediately with a green salad
