baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

Copyright © 2024 Natasha's Kitch

baked chicken thighs

 

Easy Baked Boneless Skinless Chicken Thighs

Servings: 4 servings

Prep Time: 5minutes mins

Cook Time: 30minutes mins

Total Time: 35minutes mins

Ingredients 

• 4-6 Chicken Thighs, boneless, skinless
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Italian Seasoning
• 1 Red Onion, small, sliced thin

Instructions

• Heat oven to 475 degrees.
• Rub the chicken with a little olive oil, front and back.
  2 Tablespoons Olive Oil,4-6 Chicken Thighs
• Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.
  1 Red Onion
• In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
  1 teaspoon Kosher Salt,1 teaspoon Smoked Paprika,1/4 teaspoon Ground Mustard,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1/2 teaspoon Ground Cumin,1/2 teaspoon Italian Seasoning
• Add a tiny drizzle of oil and slide the pan into the oven.
• Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
• Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
• 
  

peruvian chicken

 4 lb chicken

3 T evoo

1/4 c lime juice (2 limes)

4 large garlic cloves, crushed

1 T kosher salt

2 t paprika

1 t black pepper

1 T cumin

1 t oregano

2 t sugar

1. Combine all ingredients and spoon 2/3 marinate under the skin and rest on top. Marinate at least 6 hours

2. line roasting pan with aluminum foil, foil snake s on bottom if no roasting rack

oven rack to lower middle, 425 deg

roast 20 min, reduce oven to 375 for 1:10

tent and rest

egg roll bowl

 

Egg Roll in a Bowl | Keto + Paleo

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

Course Dinner, lunch, Main Course

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal

Author London

Ingredients

• 2 Tbsp. olive oil divided
• 1 lb. ground meat
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. soy sauce
• 2 tsp. rice wine vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional
• See this recipe in Healthy Meal Plan #1

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan #1

Recipe Notes

• Use coconut liquid aminos if you are on a Paleo and Whole30 diet.  Tamari sauce and gluten-free soy sauce work well if you're on a gluten-free diet.
• If on a keto diet, leave out the carrots for 10 grams carbs / 7 grams net carbs per serving.

Nutrition Facts

Egg Roll in a Bowl | Keto + Paleo

Amount Per Serving

Calories 315 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 83mg28%

Sodium 824mg36%

Potassium 616mg18%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 24g48%

Vitamin A 5515IU110%

Vitamin C 40.1mg49%

Calcium 87mg9%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Noodles peanut sauce

 

Noodles with Peanut Sauce

A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Asian, Chinese

Servings: 4 People

Calories: 411.52kcal

Author: Katie Workman

Ingredients

• 8 ounces angel hair or other skinny pasta or udon noodles
• ½ cup creamy peanut butter
• ¼ cup hot water or more as needed
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• ½ teaspoon chili garlic paste
• dash sesame oil or roasted seeds
  
• 1 tablespoon brown sugar or honey
• ½ teaspoon minced garlic
• ½ cup slivered radishes julienned, or cut into matchsticks, broccoli slaw
  
• ½ cup sliced scallions white and green parts

Instructions

• Cook pasta according to package directions.
• While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
• When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
• Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

Nutrition

Calories: 411.52kcal | Carbohydrates: 50.22g | Protein: 17.93g | Fat: 17.84g | Saturated Fat: 3.4g | Sodium: 1371.36mg | Potassium: 296.67mg | Fiber: 5.68g | Sugar: 12g | Vitamin A: 124.63IU | Vitamin C: 6.74mg | Calcium: 26.49mg | Iron: 1.05mg

Noodles with Peanut Sauce | https://themom100.com/recipe/noodles-with-peanut-sauce/

karaage chicken

1 lb boneless thigh, trim fat and cut 1" pieces

2 cloves garlic, minced or grated

2 T soy sauce

2 t ginger grated

marinate 30 min to overnight

dredge in mix

1/2 c corn starch

1/4 c flour

fry 350deg peanut oil

Lamb chop air fryer

• 2 teaspoons Dijon mustard
• 2 teaspoons olive oil
• 1 teaspoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon cayenne pepper
• 1 teaspoon Italiano spice blend (optional)
• 1/4 teaspoon salt
• 8 pieces of lamb chops

---

Instructions

1. Make the marinade by combining Dijon mustard, olive oil, soy sauce, garlic, cumin powder, cayenne pepper, Italiano spice blend (optional), and salt, in a medium bowl and mix well.
2. Place lamb chops into a Ziploc bag and pour in the marinade. Press the air out of the bag and seal tightly. Press the marinade around the lamb chops to fully coat. Place into the fridge and marinate for at least 30 minutes, up to overnight.
3. Place 3 pieces of marinated lamb chops onto a grill rack on top of the air frying basket, and space them out evenly. Cook at 350 F for 17 minutes, flipping the lamb chops once, halfway through, to ensure even cooking.

roast chicken and veggies

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Author Layla

Ingredients

• 2 medium chicken breasts chopped
• 1 cup bell pepper chopped (any colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomatoes chopped or plum/grape
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon italian seasoning
• 1/4 teaspoon paprika optional

Instructions

1. Preheat oven to 500 degree F.
2. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
3. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

shrimp fajitas

Sheet Pan Shrimp Fajitas

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 yellow bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 orange bell pepper sliced thin
• 1 small red onion sliced thin
• 1 1/2 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• several turns of freshly ground pepper
• 2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• lime
• fresh cilantro for garnish
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Recipe Notes

If preferred, remove shrimp tails prior to cooking for easier serving.