I’m here to let you in on a little secret I’ve discovered: chicken breasts can be moist, tender, and incredibly delicious. In fact I will go so far as to guarantee that you will never have to suffer through another piece of chicken jerky again if you follow this simple chicken breast recipe.
Flavorful and moist, garlic chicken breasts are so good that you’ll hide the leftovers in the back of the fridge so you don’t have to share. It makes an excellent sandwich (spread a little bit of Portuguese Milk Mayonnaise on some toasted bread, add your favorite greens, and viola you’ve got a sandwich you could sell at the local deli). Today however I’m going to share my process for making this “grilled” chicken in the broiler as well as how I turn it into a scrumptious salad that will make you look at chicken and salad in an entirely new light.
The original recipe came from one of my favorite cookbooks Cooking School Secrets for Real World Cooks by Linda Carucci.” Full of simple, yet delicious recipes, there isn’t a recipe I’ve made from this cookbook that hasn’t gotten rave reviews.
Although Garlic Chicken Breasts are gluten free, Slow Carb (The 4-Hour Body ), Paleo and Atkins friendly, don’t eat it because it’s good for you. Eat it because it’s DELICIOUS!
Juicy Garlic Chicken Tenders
4 boneless, skinless chicken breast halves or 1.5 lbs chicken breast tenders
2 Tbs. olive oil (buy quality olive oil here)
2 green onions, green and white parts chopped
1 teaspoon Kosher salt
1/2 teaspoon granulated garlic powder 
1/4 teaspoon fine, freshly ground pepper
Marinate the chicken- The cookbook goes into more detail but let me make it easy for you- Throw it all in a gallon plastic bag, massage it a little, press out the air and put it in the fridge until you’re ready to cook it. At least 30 minutes, but up to 24 hours.
Remove from fridge at least an hour before cooking.
Put the chicken (yes, you have to take it out of the bag silly) on a broiler pan (or grill) and leave about an inch or more between each breast. Broil it for about 5 minutes on each side or until it reaches an internal temp of 150 degrees or when the juices run clear when it’s pricked with a fork.
Remove from oven, let rest for 5 minutes. Slice.
One of my favorite ways to serve this chicken is in a salad.
Simply top your choice of torn lettuce with warm chicken, drizzle with olive oil and white balsamic vinegar (I get mine at Trader Joe’s). Sprinkle with sea salt (this is the perfect opportunity to try that fancy sea salt you received as a hostess gift) and freshly ground pepper. Garnish with avocado and fresh green onions.
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