Friday, August 15, 2014

Easy Paleo Cast Iron Seared/Oven Baked Chicken Breast

Easy Cast Iron Seared and Oven Baked Chicken Breast
This is a great way to prepare chicken. It took me a total of 30 minutes including prep time to make two delicious chicken breasts to bring as an easy lunch/dinner for later. I used a cast iron skillet. You can put your cast iron skillet right in the oven or use it on the stove-top; One of many reasons I love cast iron. If you don't have a cast iron skillet on hand, look into getting one, but you can use anything oven-safe.

-Free range chicken breast(s)
-Olive oil, coconut oil, or ghee (your preffered cooking fat)
-Pepper, thyme, rosemary, basil, and sage

1. Preheat your oven to 375 degrees F.
2. Pre-heat your cast iron skillet on medium heat.
3. Season your chicken breasts with a generous portion of cooking oil and all the spices on both sides. Rub 'em down good.
Season the bird. Rub it down good ;).
4. Pour a tablespoon or two of oil into your skillet so the breasts don't stick. You don't need much because you already rubbed down your bird ;).
5. Place your chicken into the cast iron skillet and sear it for 3-4 minutes a side over medium heat.
Place 'em in the skillet. Wait 3-4 minutes.
Flip 'em. Tongs help.
After another 4 minutes, they are ready for the oven. I flipped them back first.
6. Place your entire cast iron skillet in a preheated oven for 15-20 minutes at 375 degrees F.
Put the whole skillet right in the oven.
7. Take the skillet out of the oven, the breasts out of the skillet, and let them rest for 5-10 minutes or so on a cold plate/cutting board.
Let 'em rest. Be proud that you just cooked a great, healthy, easy Paleo meal.
8. Enjoy!
I brought one breast to work/school for lunch. I just added some carrots, grass fed sharp cheddar, baby kale, baby spinach, and arugula =).

Thanks for reading!
-Perry, The Simple Paleo Cook

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