Recipe

Easy Healthy Broiled Chicken Recipe

Add Step-by-Step Photos	Lilchef7 / All my dishes 8 months, 1 week ago This is the easiest way to cook a larger amount of skinless, boneless chicken breasts that still taste great leftover, and lend themselves to easily being added to pasta dishes, soups, and accompainied by virtually anything during the week. Prep:2m Cook:30m Servings:10	Lilchef7
	easy simple lowcalorie lowcarb leftovers

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Ingredients

Boneless, skinless chicken breasts, about 6-7 lbs' worth

Coarse Kosher salt

Freshly ground black pepper

Non-stick Cooking Spray

Broiler pan that can accomodate all of the breasts at once, barely overlapping if at all

Directions

Preheat the broiler on high for at least 10 minutes

Spray broiler pan with non-stick cooking spray, then place breasts out on a single layer, only overlap where you have to

Heavily salt breasts, then pepper to taste

Broil breasts about 6 inches from broiler for anywhere from 8-15 minutes per side, depending on how thick they are and how hot your broiler gets

Watch chicken, the top should be slightly golden brown

When you take the chicken out after the first side is browned, make sure to salt and pepper the other side before putting it back in the oven

When removing chicken from pan, be careful not to let any juices escape if you can before moving.

Chicken re-heats really well, and can be used for several days as long as it's kept refrigerated and in an air-tight container. Great on it's own or added to pastas, soups, and with vegetables for easy week day meals, and is a much tastier alternative to plain baked or microwaved chicken for healthy eaters.

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Comments

momo_55grandma 8 months, 1 week ago said:
Thanksilchef7 awsome recipe high555555555555555555

pleclare 8 months, 1 week ago said:
Great post! Thanks.........Pat

trigger 8 months, 1 week ago said:
This is a wonderful shortcut you could use any spice rub in addition or in place of the black pepper.
Five forks and a big happy smile :)
Flagged as beautiful!

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Alterations

lilchef7 8 months, 1 week ago said:
Make sure no matter what seasonings you prefer to use, you stick with also using the coarse kosher salt...it has a less extreme salty taste, and helps "seal" more of the juices in the chicken by drawing them out. :)

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