I am going to present the recipe for this delicious garlic paprika chicken breast differently. The reason I am doing this is to allow you to customize it for your own enjoyment. It’s extremely high in protein and low in fat. For those of you that like to plan meals days in advance it is easy enough to make in bulk as well.

Ingredients: 

• Chicken Breast
• Paprika
• Garlic Powder
• Dried Parsley

First thing you’ll need is a frying pan/skillet. If you are planing on making this recipe in bulk you’ll need a baking sheet that has some depth to it or some type of casserole dishes (I prefer the baking sheet personally for making it in bulk)

Making The Seasoning:

The ratio I use for the blend is

• 2 Tbsp Paprika
• 1 Tbsp Garlic Powder
• 1 tsp Dried Parsley

You may want to try this recipe with diced garlic cloves. If you do you should substitute out thee garlic powder. I enjoy it both ways. You don’t want the garlic cloves to over shadow the Paprika. Just a useful tip to be aware of if you use garlic cloves.

Now blend it all together.

I never use salt in my recipes. To me salt is more of a flavor enhancer Everybody tends to be really different with how much salt they like on food.  Feel free to use whatever amount of salt you desire.

Coating the Chicken

Having the mixture all together you are going to lay each side of the chicken in the mixture to coat the whole chicken breast. This blend for me, normally can coat 2 lbs of chicken.

Coat the chicken it will look like the picture. The key to make garlic paprika chicken is to keep the spice ratio in tack

Cooking the Chicken

You have two ways you can cook the chicken.

My personal go to way is using a frying pan with water. A healthier alternative to using oil. It amazes me how many people seemed shocked at the realization that you can cook food with water.

Skillet with Water Instructions 

• First add the chicken breast to the skillet.
• Next add the water. You need to be sparring with the water. You want just enough to cause steam the chicken shouldn’t be swimming in water. Water can always be added if it starts to run out.
• Cover and turn the flame on to medium
• Check the water. You don’t want it drying out.
• Cooking time is about 20 minutes

Baking Sheet with Water Instructions

Method two is great for cooking in bulk or if you aren’t pressed for time as it takes an extra 20mins. If you lose track of time it isn’t that big of deal the food doesn’t burn easily. The covering keeps the water vapor contained which allows the chicken to stay hydrated and no become dry.

• Line the baking sheet with all the chicken breast. The baking sheet should have some depth to it.
• Add some water for steam. You need to be sparring with the water. You want just enough to cause steam the chicken shouldn’t be swimming in water.
• Set up a long piece of tin foil to cover the top of the baking sheet
• Place the baking sheet in the oven set to 375 degrees
• Cooking time is 40-50mins

In the end

In the end it should look something like this.

Macro Break Down / Nutrition

• Serving Size per 4oz Chicken Breast
• Calories: 128
• Fat: 2.8
• Carbohydrates: 0
• Protein: 23.7