My New Favorite Chicken Breast
Posted: | Categories: Recipes | Tags:chicken dinner
My New Favorite Chicken Breast
Melissa Ben-Ishay
I’m always looking for a new easy way to make dinner for my family. This recipe takes the flavor of my spatchcock chicken and the crisp of my chicken cutlets and creates a juicy, flavorful chicken that’s ready in under 30 minutes and is perfect as a main or on top of your favorite salad. I ate it with life-changing lettuce, but it’s perfect on just about anything.
Ingredients
- 2 chicken breasts, at room temperature
- ½ teaspoon salt
- Black pepper
- ½ cup corn starch
- 2 teaspoons plus 1 tablespoon avocado oil, divided
- 1½ teaspoons sweet paprika
- 1½ teaspoons oregano
- 2 garlic cloves, grated
- 1 teaspoon turmeric
- Juice of 1 lemon
Directions
Preheat the oven to 400F.
Using a meat tenderizer, pound the chicken slightly. It will still be fairly thick. Pat the chicken dry.
Season the chicken with salt and a few turns of pepper.
Place the corn starch on a plate and cover the chicken lightly on all sides in corn starch. Toss any remaining corn starch on the plate.
Add 2 teaspoons avocado oil to a frying pan over medium heat. Place the chicken in the oil before it heats up.
While the chicken cooks, make the spice blend by mixing the sweet paprika, oregano, garlic, turmeric, lemon juice, and 1 tablespoon avocado oil together in a small bowl.
Flip the chicken after about 5 minutes; it should be lightly golden on one side. Cook for another 5 minutes, then remove from the pan and place on a baking sheet lined with parchment paper.
Brush the spice mix on both sides, then bake for 15 minutes, until the internal temp of each breast is 165F.
Let rest for a few minutes before slicing, then serve on top of a salad or with veggies.
