ROASTED CHICKEN BREAST

Meal Menu Idea:

Baked Chicken Breast
Carrot & Zucchini Noodles

Photo credit: makelifespecial.com

Roasted Chicken Breast
Paleo / Whole 30 compliant

Free-range chicken (without hormones or antibiotics)
Coconut oil, melted or grapeseed oil
Herb or spice blend of choice (See options listed below)

* Preheat oven to 425 degrees.
* Coat each chicken breast half with oil and sprinkle liberally with freshly ground pepper and salt.
* Place chicken on a rack inside a baking sheet. Line sheet with parchment paper for easy clean up.

* Bake chicken breasts for 20 minutes then test internal temperature of each piece of meat.  Insert an instant read thermometer (Thermopen) at the thickest part.  Chicken is done when temperature reads 165 degrees.
* Transfer each piece to a platter as it reaches 165 degrees. 
* Allow chicken to rest for 10 minutes before serving or slicing.

Change up the flavors! 
Steak seasoning (Carefully read labels or make your own)
Taco seasoning (Read labels or make your own)
Flavored mustard
Homemade BBQ sauce
Homemade pesto: Olive oil + Walnuts + Fresh basil
Fresh salsa (tomato or fruit based)
Herb blends (Combine 2-3 dried herbs/whole leaf in a grinder & use often)
Fresh herbs (Strip leaves from stems and sprinkle over meat before roasting)
Walnut oil + Garlic + Lemon + Thyme
Olive oil + Italian herb blend
Olive oil + Herbs de Provence
Coconut oil + Smoked paprika + chipotle powder
Create your own flavorful combo...
As always... roast extra meat, slice it and package with a vegetable.  Refrigerate in single serving glass storage containers and keep in the refrigerator for Grab-n-Go meals.


Recipe: w.lynne 
Taste.  Enjoy.  Pass it on!