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.

remixology.com/recipe/chicken-breast/

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

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.

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.