Looking for a versatile chicken breast recipe?

[Is it juicy? Is it sweet?]

Chicken is high up on the list for family favourites and I absolutely love this recipe for it’s reliability and versatility.  Add it to salads, pastas or just eat it on it’s own.  Chicken totally nails the protein needs for any nutrition plan, too.  (Oh Lord, just ask me about the chicken + yams, yams + chicken….)

It literally fits into a meal EVERY day.  So worth baking up a batch at the beginning of the week.

Preheat your oven to 400 degrees.

Lazy tip: place foil over your baking sheet. God knows I don’t want to actually clean a pan.

Season the chicken breast on both sides with salt &pepper to taste, and about a teaspoon each of paprika, garlic powder and onion powder.  Drizzle a little bit of extra virgin olive oil or coconut oil over each breast to keep them moist. Cook 20-25 minutes.

Don’t overcook!  ‘Cause dry chicken is so not fun. Yes, cooked chicken that’s still pink can be safe to eat — but only if the chicken’s internal temperature has reached 165° F throughout. With so much soy pumped into chicken nowadays, sadly, a bit of pink is always going to be there, unless you’re totally organic. So, don’t feel the need to bake it until it’s extra dead…yuk.

Economical tip: buy the big packs of chicken breast from Costco and do your meal planning and prep on Sunday nights for the rest of the week.