Spices for somewhat plain chicken breast?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I would bake it in Pesto.

That sounds disgusting.

You have an eating disorder, correct?

Nope. Just dislike green or white sauces.

Lol; I’m the pesto poster. We all love pesto, usually have it on salmon.

Ah, the color bothers you, just like my 3yo.
NP

[Anonymous]

Anonymous wrote:Wrap it in a piece of prosciutto and bake it 22 minutes at 400°.

Yes!! That dry breast is crying out for some fat

[Anonymous]

It’s no more difficult than pouring olive oil to *marinate* the chicken in something in the morning, then pull it out and cook it at night. Wegmans has great jarred marinades like Asian Stir Fry sauce, lemon pepper, etc.

[Anonymous]

I do olive oil, garlic powder (or minced garlic), onion powder, pepper, salt and paprika. Let it sit for a bit and then you can cook on stove top.

[Anonymous]

My kids are picky eaters. I cut chicken into fajita-like strips and toss it in a small amount of mayonnaise and a sprinkle of salt, white pepper, onion powder, and garlic powder. Then I air fry it for 10 min at 400 and it is moist and just a bit browned on the edges.

Mayo is the secret. We “marinate” our chicken in mayo before grilling, so I thought why not try it indoors.

[Anonymous]

Anonymous wrote:My kids are picky eaters. I cut chicken into fajita-like strips and toss it in a small amount of mayonnaise and a sprinkle of salt, white pepper, onion powder, and garlic powder. Then I air fry it for 10 min at 400 and it is moist and just a bit browned on the edges.

Mayo is the secret. We “marinate” our chicken in mayo before grilling, so I thought why not try it indoors.

A significantly healthier marinade is greek yogurt. If you do go that route, OP, the yogurt is a better option for chicken than mayo.

[Anonymous]

Lemon pepper

[Anonymous]

Anonymous wrote:

Anonymous wrote:My kids are picky eaters. I cut chicken into fajita-like strips and toss it in a small amount of mayonnaise and a sprinkle of salt, white pepper, onion powder, and garlic powder. Then I air fry it for 10 min at 400 and it is moist and just a bit browned on the edges.

Mayo is the secret. We “marinate” our chicken in mayo before grilling, so I thought why not try it indoors.

A significantly healthier marinade is greek yogurt. If you do go that route, OP, the yogurt is a better option for chicken than mayo.

Kenji Lopez-Alt disagrees. Also the amount of mayo is similar to the amount of oil in most marinades and no one in my household is watching their cholesterol.

Yes, some Indian recipes with yogurt marinades are great, but they take time to work. The mayo method is literally instant. I can have “plain” chicken on the table to augment other dishes my kids don’t prefer in 15 minutes - while preparing other things.

[Anonymous]

salt, garlic salt, pepper and tarragon.

[Anonymous]

montreal chicken seasoning.

[Anonymous]

Olive oil, grated garlic, grated ginger, salt, pepper, lemon juice (real lemon). Pan fry.

[Anonymous]

Anonymous wrote:It’s no more difficult than pouring olive oil to *marinate* the chicken in something in the morning, then pull it out and cook it at night. Wegmans has great jarred marinades like Asian Stir Fry sauce, lemon pepper, etc.

OP here. Yes, I have a marinade that I happily use. I was just tired of that and wanted to try something different is all.

[Anonymous]

Anonymous wrote:OP here: just to clarify - I'm looking to pour a little EVOO on a piece of chicken and then sprinkle some spices on top before baking. Trying to keep things very simple here.

With decent chicken breast, a little avocado oil, salt, pepper and onion powder will work. I suggest pounding then thin and broiling just a few minutes on each side. It will dry it out less.

If you have kids, you can do in strips and serve with dipping sauces.

[Anonymous]

Salt, pepper, paprika, garlic powder and dried oregano. Super easy and comes out delish every time.

[Anonymous]

Try Ali Slagle’s ginger lime chicken:

1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
⅓ cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Best if you let it sit in the marinade for a bit, but not necessary. Can be roasted, grilled, or seared. My kids, who don’t like spice, love this.