Ingredients
4 boneless, skinless chicken breasts (8–10 oz each)
1–2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt-free seasoning (any preferred brand)
½ teaspoon black pepper
Instructions
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Preheat the oven: Set to 425°F (220°C) and line a baking sheet with foil or lightly grease a baking dish.
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Season the chicken: Place chicken breasts on the sheet or dish. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt-free seasoning, and black pepper. Toss gently to coat evenly.
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Arrange properly: Lay the chicken in a single layer. Avoid overcrowding to ensure even cooking.
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Bake: Roast for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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Rest: Remove from the oven and cover loosely with foil for 5–10 minutes before slicing.
Notes
- Cooking times: Chicken breast sizes vary. Always rely on an instant-read thermometer for the most accurate results.
- Storage: Cooked chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Defrosting frozen chicken: Always thaw in the refrigerator overnight for best results.
- Seasoning: Feel free to adjust spice blends to your preference, keeping sodium low. Garlic, paprika, herbs, and citrus work beautifully.
- Meal prep: Sliced chicken works well in salads, wraps, sandwiches, or paired with roasted vegetables for a balanced, heart-healthy meal.