Ingredients
Scale
- 1 lb chicken breasts boneless, skinless
- Juice of ½ lemon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
Preheat oven to 400°F.
Slice each chicken breast in half lengthwise (butterfly style) from thickest part to thinnest to create thin slices.
Place sliced chicken into an oven-safe baking dish.
Drizzle with lemon juice and olive oil.
Season evenly with salt, pepper, garlic powder, and paprika. Rub to fully coat the chicken.
Bake for 15–20 minutes, or until chicken reaches an internal temperature of 165°F.
Let rest for 3–5 minutes, then slice into thin strips.
Serve over salad, in wraps, with veggies, or your favorite side.
Notes
-
For pan seared chicken: Cook in a hot skillet over medium-high heat for 2–3 minutes per side.
-
Freezer hack: Chill chicken in freezer for 10 minutes before slicing for cleaner cuts.
-
Store leftovers in the fridge for up to 4 days.
- Prep Time: 5 mins
- Cook Time: 15–20 mins