Chicken Breast [The Lean Groove Remix]

Perfectly seasoned, juicy chicken breast that’s never dry or boring. This is protein perfection that makes healthy eating delicious and satisfying.

Makes

Serves 4

Total Time

25 min (15 min prep)

Ingredients

Main Ingredients:
4 boneless, skinless chicken breasts (1.5-2 lbs/680-900g, pasture-raised preferred)
2 tbsp (30ml) avocado oil
2 tbsp (30ml) fresh lemon juice
2 tbsp (28g) grass-fed butter

Seasoning Blend:
2 tsp (12g) sea salt
1 tsp (2g) black pepper
1 tsp (3g) garlic powder
1 tsp (1g) dried oregano
1/2 tsp (1g) paprika
1/2 tsp (0.5g) dried thyme

Make it Good For The Gut (Optional)

Marinate chicken in plain kefir for 2-4 hours before seasoning for extra tenderness and probiotics. Add 1 tablespoon apple cider vinegar with the mother to the lemon juice for digestive enzymes. Include 1 teaspoon fresh grated ginger in the seasoning blend for anti-inflammatory benefits. Use fermented garlic if available for additional gut-friendly bacteria.

Remix Options

Herb Variations: Try Italian blend (basil, oregano, rosemary), Mexican spices (cumin, chili powder, lime), or Mediterranean (rosemary, thyme, lemon zest). Oil Alternatives: Use coconut oil, olive oil, or ghee for different flavor profiles. Cooking Methods: Grill over medium heat 6-8 minutes per side or bake at 375F (191C) for 20-25 minutes. Marinades: Greek yogurt marinade (2 hours), citrus herb marinade (30 minutes), or buttermilk brine (4-24 hours). Stuffed Version: Cut pocket in breast and stuff with spinach, sun-dried tomatoes, and goat cheese. Pounded Thin: Pound to 1/4 inch for quick 2-3 minute per side cooking.

Good To Know

Pounding Technique: Even 3/4-inch thickness ensures uniform cooking and prevents dry, overcooked edges while center stays undercooked. Seasoning Strategy: The spice blend provides complex flavor without processed additives – oregano and thyme add earthy notes while paprika gives color. Temperature Control: Internal temperature of 165F (74C) ensures safety while maintaining juiciness – use instant-read thermometer for accuracy. Resting Importance: Let chicken rest 5 minutes after cooking to redistribute juices for maximum tenderness. Pan Selection: Heavy-bottomed skillet distributes heat evenly and prevents hot spots that cause uneven cooking. Storage Tips: Cooked chicken keeps refrigerated 3-4 days and is excellent sliced cold for salads or sandwiches. Meal Prep: Cook extra breasts on Sunday for week’s worth of protein – slice and portion for easy grab-and-go meals.

steps

Prep:

Place chicken breasts between plastic wrap or parchment paper and gently pound to even 3/4-inch thickness using meat mallet or rolling pin.

Season:

In small bowl, combine salt, pepper, garlic powder, oregano, paprika, and thyme. Mix well to create uniform seasoning blend.

Marinate:

Rub chicken breasts with fresh lemon juice on both sides, then season generously with spice mixture. Let marinate at room temperature for 30 minutes.

Heat:

Heat avocado oil in large heavy-bottomed skillet over medium-high heat until oil shimmers but doesn’t smoke.

Cook:

Add chicken breasts to hot skillet without overcrowding. Cook 6-7 minutes per side until golden brown and internal temperature reaches 165F (74C).

Finish:

Add grass-fed butter to pan during last minute of cooking, tilting pan to baste chicken with melted butter for extra richness and flavor.

Rest:

Transfer chicken to cutting board and let rest 5 minutes before slicing. This allows juices to redistribute for maximum tenderness.

Serve:

Slice chicken against the grain and serve immediately with any remaining pan juices drizzled over top for added flavor and moisture.