We eat so much protein that I'm always looking for new ways to make chicken. I always need chicken that is ready to go for lunches in the fridge. This week, it was just Emmy and me, and I ended up with one extra chicken breast. This was the perfect opportunity to try a new marinade. It is fantastic!

I let the chicken marinate over night and baked it the next day.

Ingredients

1 lb chicken breasts
1/4 cup olive oil
2 Tablespoons lemon juice (about 2 lemons)
1 Tablespoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Everything Bagel seasoning (optional)

Instructions

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and all the seasonings (paprika, chili powder, onion powder, garlic powder, salt, pepper, and optional everything bagel seasoning).

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal or cover and refrigerate for at least 15 minutes, or up to 48 hours for deeper flavor.

Preheat your oven to 385°F

Line a baking sheet with foil for easy cleanup. Place the marinated chicken breasts on the sheet in a single layer. Bake for 20-30 minutes, or until the internal temperature reaches 165°F

Ideas

Instead of baking, throw the chicken on the grill.

Always slice chicken breast against the grain. This makes the pieces much more tender.

If you only have one chicken breast, halve the recipe.

Make in a batch, pre-slice, and store in the fridge for easy lunches. This would be great on a salad, in a wrap, as a taco, or on its own.

Inspiration: https://www.recipesbycaroline.com/the-best-marinated-chicken-breast-recipe/