- 4 organic chicken breasts, about 5 oz each
- 2 tsp olive oil
- 1 1/2 T brown sugar
- 1 tsp paprika
- 1 tsp dried oregano or thyme
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
- Garnish with finely chopped parsley, optional
Preheat oven to 425°F
Pound chicken at the thickest part – using a rolling pin, meat mallet — or punch it 😉
Line tray with foil and baking/parchment paper. Place chicken upside down on a tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with seasoning, covering as much of the surface area as you can.
Bake for 18 minutes, or until the surface is golden internal temperature is or 65°F using a meat thermometer.
Remove from oven and immediately transfer chicken to serving plates. Makes 4 servings.
Serving: 158g | Calories: 286cal | Carbohydrates: 4g | Protein: 46g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 127mg | Sodium: 403mg | Potassium: 397mg | Sugar: 4g