When it comes to weeknight meals, I often have to remind myself to KEEP IT SIMPLE!! It seems that sometimes the most basic meals and techniques can also be the most satisfying.
This recipe (if I even dare to call it that) is as simple and basic as it gets. I will often make a handful of baked chicken breasts early in the week and then use them either “as is,” or as a great head start ingredient during my week.
Leftover chicken is great for hot sandwiches, quesadillas, tossing in pasta or grain dishes, chicken salad, or adding into a quick veggie soup for a little extra protein.
How do you like to use your leftover chicken?
Basic Baked Chicken Breast
Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1.25 lbs of thinly sliced chicken cutlets (5 – 4oz. cutlets)
- ¾ tsp salt
- 1 tsp of garlic powder
- Fresh black pepper
- Cooking spray
Preheat oven to 350 and lightly coat a rimmed baking sheet with cooking spray.
Trim any excess fat off of the chicken before placing it on your baking sheet.
Season chicken with salt, pepper, and garlic powder. Pop in the oven for twenty minutes. Enjoy!
Makes 5 servings.
Nutrients per breast: Calories: 102 Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 60mg; Sodium: 450mg; Carbohydrate: 0.4g; Dietary Fiber: 0.1g; Sugars: 0.1g; Protein: 23.1g