Taking a little detour this month as I jumped on the WHOLE30 Train and am documenting my own journey as I start to make changes to a healthier lifestyle. Below is my first WHOLE30 recipe for Herb-rubbed, Pan-Seared Chicken Breasts, as seen on our Whole30 Challenge: Day 1.
I used to think cooking took too much time and would order pick up/carry out or go out to lunch/dinner on a regular basis. After making this meal today, I realized cooking actually can be the faster and healthier option that I've avoided for way too long.
You can follow my Whole30 Challenge HERE where I provide recipes, tips & tricks, my daily diary, and the occasional comic relief.
SERVINGS: 2-4
INGREDIENTS:
2 large chicken breasts
olive oil (or avocado oil)
garlic (3 cloves, minced)
rosemary
thyme
Everyday Spice Blend
NOTES:
The "Every Day Spice Blend" is a new seasoning I found at Whole Foods that doesn't contain sugar. You can also make your own rub as the kosher ingredients were quite simple which included black pepper, cayenne pepper, onion, garlic, paprika, and herbs.
I served the chicken with pan-grilled zucchini (seasoned with olive oil, ground black pepper, and Himalayan sea salt), and fresh grape tomatoes seasoned with dill.
STEPS:
Preheat oven to 400°F.
Season the chicken breasts with rosemary, thyme, and the Everyday Spice Blend (or something similar, as noted above).
Heat olive oil on the the grill pan over medium heat. Add minced garlic for extra flavoring.
Place the chicken breasts in the pan and sear each side for about 3-4 minutes.
Place the chicken in the oven at 400°F for about 15-20 minutes (or until chicken reaches an internal temperature of 165°F).
Serve with your choice of veggies.