Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) paprika
  • ½ tsp (1g) dried oregano

Instructions:

  1. Preheat your oven to 450°F (232°C). Place the chicken breasts between two sheets of plastic wrap and gently pound the thickest part with a mallet until the entire breast is a uniform thickness of about ¾ inch.
  2. Pat the chicken breasts completely dry with paper towels to ensure a proper crust forms.
  3. In a small bowl, mix the olive oil, sea salt, black pepper, garlic powder, paprika, and dried oregano. Rub the mixture evenly over all sides of the chicken.
  4. Arrange the seasoned chicken on a parchment-lined baking sheet. Bake for 18–22 minutes, removing the chicken once the internal temperature reaches 160°F (71°C).
  5. Transfer the chicken to a plate and tent loosely with foil. Let the meat rest for 5–10 minutes to allow carry-over cooking to reach a safe internal temperature of 165°F (74°C).