I know this is a basic recipe, but after years of eating dry chicken, I have finally figured out how to bake juicy chicken! Love thinly slicing this chicken and storing it in the fridge to add to salads, wraps, power bowls, etc!
INGREDIENTS:
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Chicken breasts
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Avocado oil
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Coarse sea salt and pepper
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Tool: meat mallet tenderizer
DIRECTIONS:
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Preheat oven to 400 degrees.
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Spray baking dish with nonstick cooking spray.
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On a cutting board, pound out chicken with the flat side of the mallet until it is even in thickness.
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Add chicken to baking dish and drizzle each chicken breast with about a teaspoon of avocado oil, then season well with coarse salt and pepper.
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Bake chicken for 18-22 minutes until chicken is no longer pink or until it reaches 165 degrees. Key is not to overcook! Chicken will continue cooking as it cools.
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Let chicken rest on a clean cutting board and then thinly slice.
