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
½ teaspoon black pepper
Instructions
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Preheat the oven to 425°F (220°C). 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 pan or baking dish. Drizzle with olive oil, sprinkle garlic powder, paprika, salt-free seasoning, and black pepper. Toss to coat evenly.
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Arrange chicken: Lay the chicken in a single layer. Overcrowding prevents 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 loosely cover with foil. Let rest for 5–10 minutes before slicing or serving.
Notes
- Cooking times may vary depending on the size of the chicken breasts.
- Chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Defrost frozen chicken in the refrigerator overnight for best results.
- Adjust seasoning according to your taste, keeping it low sodium.
- Prep Time: 10 min
- Cook Time: 20 min