Description
I came up with this recipe years ago (especially mixin’ spices with olive oil) because chicken can become so boring since most of us no longer fry it as often as we would probably prefer! These chicken breasts are so juicy and the end result is just as good as fried chicken!
Ingredients
- 6 pieces Boneless, Skinless Chicken Breasts
- 1 Tablespoon Chopped Fresh Parsley For Garnish
- Canola Oil Nonstick Spray
- FOR THE ZESTY MIX:
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 teaspoon Mrs Dash Table Blend Seasoning
- ½ teaspoons (heaping) Garlic Powder
- ¼ teaspoons Ground Cumin
- ¼ teaspoons Onion Powder
- ⅛ teaspoons Oregano
- 1 Tablespoon Low Sodium Taco Seasoning
- ¼ teaspoons Red Pepper Flakes (optional)
- 1 Tablespoon Chopped Fresh Parsley
- Extra-virgin Olive Oil As Needed
Preparation
For the zesty mix, in a small bowl, mix all the spices and fresh parsley. Slowly drizzle in some extra virgin olive oil over the spice mixture and stir or combine well until loose and soupy. (If using less chicken breasts, don’t mix all the spices with the oil and just mix as you go. You can store any leftover zesty mix in a zipper bag. Let the air outta that thing!)
If you’re going to make this right away, preheat oven to 425ºF.
Baste the chicken with the zesty mix and olive oil mixture. For best results and more flavor, prep ahead and place in a gallon size plastic bag. Place in fridge and the next day, around your supper time, cooking will be a breeze!
Spray a roasting pan or whatever you like to bake on with a generous amount of canola oil spray. Place all the basted chicken in the pan and bake at 425ºF for 22 minutes, until cooked through and no longer pink.
Take out of the oven and allow to rest for a couple of minutes before serving. It will be so juicy! I sprinkle the chicken breasts with fresh, chopped parsley and serve.
