|5 min||20 min||2|
|2 breast||Chicken breast, boneless, skinless|
|2 tsp||Extra virgin olive oil|
|1/2 tsp||Kosher salt|
|1/4 tsp||Black pepper|
|1/4 tsp||Garlic powder|
|1/4 tsp||Onion powder|
|1/4 tsp||Oregano, dried|
1. Preheat oven to 450F degrees. Line a baking dish with parchment paper.
2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with salt, pepper, garlic powder, onion powder, oregano and paprika.
3. Bake, uncovered, for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork.
4. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving. Enjoy!
To make AIP friendly
Omit black pepper and paprika.
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken breast should be 165F or 74C degrees.
You can double the batch and freeze any leftovers for quick usage. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
High in lean protein, it helps to build muscle and boost metabolism.