Baked Chicken Breast & Lima Bean Medley

 

You may recognize the components... This post shows the versatility of chicken in that just by changing the slice thickness you can have a whole different meal. Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts 
• 1tbsp each salted butter (melted) and olive oil
• 1 handful table salt for brine
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Lima Bean Medley

Preparation:

In a large bowl mix the table salt with enough lukewarm water that will cover the chicken. Set the chicken breasts in the brine for at least 30-60 minutes. Remove chicken from brine, rinse under cold water to remove salt and pat dry with paper towel.

Add chicken to a clean bowl and coat all sides with butter/oil mix. Combine kosher salt, pepper, garlic and paprika and rub chicken on all sides with the mix until all pieces show a uniform color.

Heat oven or air fryer to 450 and place chicken in your tray of choice. I use my air fryer basket on the bake setting, but any toaster oven or full size oven will work equally well. Bake at 450 for at least 15 minutes, at which point test with instant read thermometer or make a cut in thickest piece.

Once you're sure all pieces are cooked, remove from heat and tent loosely with foil for 10-15 minutes. Sharpen/hone your knife before slicing to your desired thickness. Go slow, letting the blade do the work.

Pair with my Lima Bean Medley and serve with a garden salad or my delicious German Cucumber Salad.

Blessed be... and happy cooking!