Roasted Chicken Breasts
These Quick Roasted Chicken Breasts can be used for anything – serve with roasted veggies (try Roasted Brussels Sprouts and Butternut Squash), use them for Creamy Chicken Apple Salad, or slice thinly for a sandwich with whole grain bread, spicy mustard, fresh spinach and thinly sliced tomato. Make them on the weekend and then use throughout the week.
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- Prep time
- 5 min
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- Servings
- 4 Servings
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- Serving size
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4 ounces chicken
Ingredients
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nonstick cooking spray
- 1
- 1
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chicken breasts (4-ounces each, skinless, boneless)
- 4
- 4
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salt (optional)
- 1 tsp
- 1 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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olive oil
- 1 tbsp
- 1 tbsp
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lemon juice
- 1/4 cup
- 1/4 cup
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garlic (minced)
- 2 tbsp
- 2 tbsp
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paprika
- 1 1/2 tsp
- 1 1/2 tsp
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Directions
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Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
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Place the chicken breasts on the baking sheet.
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In a small bowl, combine salt, pepper, olive oil, lemon juice and garlic and whisk until combined.
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Brush on or pour lemon juice mixture over each chicken breast, coating evenly.
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Sprinkle each chicken breast evenly with paprika and bake in oven for 35 minutes or until the chicken is cooked to an internal temperature of 165 degrees F.
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Let the chicken breasts rest, covered with foil for 10-15 minutes before slicing or serving.
Reviews
Write a Review-
This is a very easy and tasty dish. Make it a couple times a week now.
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Delicious on top a salad! I wish I could upload a picture.