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!
Whole30 Sizzling Pollo Picante Chicken Breasts
- 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
Place all ingredients into a bowl and mix together until well blended. (Store in airtight container for later use.)
- 4 chicken breasts
- 1 tbsp of picante seasoning
- 2 tsp kosher salt
- 1 ½ tbsp extra virgin olive oil
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.