During the week, it is crucial for me to plan ahead and prep my lunches for the week. I am usually already too tired by Monday to make food for my lunches. You better believe by mid-week to Thursday, if I don’t have food prepped for lunch, I am likely to take something quick and boring, or order from somewhere which isn’t always the healthiest option. Which is why I was so excited to share my go-to baked chicken recipe for this month’s Recipe Redux challenge: sharing our healthy lunch ideas!
I make this chicken recipe most weeks. In my opinion, it actually tastes the best when its sliced and served cold atop a salad. It is perfect for a lunch to take with you because it doesn’t need to be reheated to be delicious.Let’s get cooking!
Baked Spiced Chicken
Serving Size: 1 chicken breastIngredients
3 boneless, skinless chicken breast (about a pound total)
1 tbsp olive oil
1 &1/2 tsp poultry seasoning
1 &1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt&pepper (about 1 tsp of each)
1. Preheat oven to 385 degrees. Combine the spices (excluding salt&pepper) into a small dish. Pour evenly over chicken breasts and top with olive oil.
2. Rub seasoning into chicken and cover both sides. If it is sticking, add a little more oil to help move it around.
3. Season chicken breasts evenly with salt and pepper on both sides.
4. Bake in oven about 20-30 minutes, or until fully cooked.
I will always serve this with some kind of salad, usually a cabbage mix, some roasted sweet potatoes and half of an avocado! You can top it with a little olive oil and balsamic vinegar for a nice dressing, or eat it without!
However you do it, make it how you love it!
Lots of LOVE,