Chicken breasts are a blank canvas. You can pretty much season them with anything and they will taste great. This is especially important if you are meal prepping for the week.
There is nothing worse than eating bland, boring chicken for a couple days in a row. Chicken has so much potential! You just have to find the right flavors and mix for your family.
I recently came across a method for making making 2 different recipes of chicken on the same baking sheet. Simply roll a piece of foil until it forms a thick divider. Lay that down in the middle of a baking sheet. Next, take a full sheet of foil and lay it across the entire baking sheet. This simple method creates 2 separate spaces to cook 2 completely different types of chicken.
I love fresh chicken breasts but do not love how thick they are. It is almost impossible to evenly cook an entire boneless skinlesss chicken breast. I have found that if you halve the breast, it easily doubles your meat AND reduces your cooking time.
I split 4 chicken breasts into halves and then drizzled with 1 TSP. Olive Oil.Then I split the chicken into 2 groups.
The first group of chicken was seasoned with a simple dry rub. I sprinkled each side of the chicken generously with the dry rub.
The second group of chicken was seasoned with fresh lemon, dill and oven roasted garlic.
Season your chicken breasts and separate into different cooking spaces. Bake at 400 until juices run clear…approximately 20 – 25 minutes. Allow to cool for about 10 minutes for juices to stay inside the meat. Slice chicken across the grain.
These store great in the refrigerator for 3 to 4 days. They can be eaten alone or used on top of a salad. I hope that you guys enjoy!