Here’s a great one and so easy.  I start with a spin on my Everyday Roasted Chicken Breast but turn it up a notch with this fantastic spice blend with smoked paprika, garlic and chili powder.  And, here’s a new discovery, the spices under the olive oil.

Sprinkle a bit of the spices, olive oil then kosher salt, rub it all to create the magic for a juicy and tender chicken breast.  This is great for a weeknight dinner, but I am going to show you how to make a really great taco salad with it! it’s also fantastic for chicken salad, in a Mexican inspired soup or as the beginning of a great lunch to go. And be sure to save the bones for chicken stock!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sizzling Pollo Picante Chicken Breasts (Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 35 min
  • Total Time: 40 min
  • Yield: 4 servings


This easy and delicious recipe is a great way to spice up your Whole30 chicken!


For the Picante Seasoning:

  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes

For the Chicken Breasts:

  • 4 chicken breasts
  • 1 tbsp of picante seasoning
  • 2 tsp kosher salt
  • 1 ½ tbsp extra virgin olive oil


For the Picante Seasoning:

Place all ingredients into a bowl and mix together until well blended.  (Store in airtight container for later use.)

For the Chicken Breasts:

Preheat oven to 400°F (if you have a commercial grade oven, like I do, cook at 375°F).  Rub each chicken breast with ¼ of the picante seasoning (about ¾ tsp per piece). Next drizzle each one with extra virgin olive oil (divide evenly across the 4 chicken breasts) and rub the oil and seasoning all over. Then salt each breast with about ½ tsp of salt.

Place on a sheet pan with parchment paper and bake for 30 mins.  Then, baste them with their own pan juices and fat and cook for 5 more minutes.  (add another 5 minutes to cooking time if they are not brown enough.)


Teri’s short cut: Double the recipe so that you have it on hand, ready to go.  Great for chicken salad, lunch to go or even breakfast.