When it comes to a lean protein, chicken is a no-brainer. This low-fat, low-calorie, no carb meat has contributed to its popularity, but let’s not sell chicken short, it is so much more!
It is one of the best sources of vitamin B6 which is critical for converting glycogen to glucose. It contains B3 and 100% of the daily allowance of amino acids. Chicken is also a beauty food! It has B5 and phosphorus which is great for nails, teeth and skin. Oh, and minerals? It’s got ‘em! A whooping 125% of the daily allowance of potassium. It also has selenium, which helps to prevent cancer and cell damage. Since this is primarily found in grains, it’s a great addition to the Modern Paleo diet.
But are you bored with chicken? I don’t blame you. Chicken is easy to cook, but not always so easy to get it perfect. Using a frying pan gets it a nice color, but dry. Baking it can make it rubbery (and minus the color.) That was until I discovered this new way of cooking it. Ok, it’s not really new, restaurant’s have known this little secret for achieving juicy and delicious chicken every time – and now so will you!
The secret is to brown the chicken in a hot pan on both sides and then slide the pan into a pre-heated oven for a few minutes. That’s it! Add it to salads, soups, vegetables to make a stir-fry, and countless other dishes, or just eat it plain. It’ll still be the best chicken you’ve ever had!
Serves 4 | Prep Time: 2 mins | Cook time: 10 min
- 4 skinless Chicken Breast
- 1 tbsp. Olive, Coconut or Avocado Oil
- 2 tsp Salt
- 1 tsp Pepper
Pre-heat your oven to 350 degrees. Heat an oven proof pan to med-high heat.
Sprinkle the chicken with sea salt and pepper on both sides. If you like, sprinkle the chicken with any other herbs or spices you like.
When the pan is hot, add the oil and allow it to heat up for a minute. Add the chicken carefully so that the oil doesn’t splash you. Let it cook for about 3 – 4 mins or until it gets nice and brown underneath.
Flip the chicken to the other side. Cook for 2 – 3 mins on the second side and then slide your pan into the oven. If your chicken is boneless, cook it for 4 – 5 mins in the oven and then pull it out and let it rest for 5 mins before slicing it. If your chicken has the bone on it still, increase the time in the oven to about 10 mins.