{Recipe} Perfect Chicken

I know I promised this recipe last week, but due to the husband's ambitious 'Project Insulate the Attic',
I have had other pressing matters. And by 'pressing matters' I mean mouse poop falling like rain from my ceiling (it's tongue & groove - which is apparently the worst type of ceiling you can have, in terms of insulation).

Note: This is what my ceiling looks like, however this is not my house: two reasons. One, my camera decided to quit working this morning and two, the current state of my living room resembles that of downtown Sochi. 

...but, better late than never, so here is my current go-to chicken recipe. It's a perfect all-purpose chicken. You can eat it as a main dish, use it on salads, in casseroles, anything that requires chicken. 

Pretty sure the original recipe originated here. I've tweaked it just a little. 

Ingredients:

• Boneless, skinless organic chicken breasts, trimmed (you can make as few, or as many as you'd like)
• 1/2 tsp. salt (I use sea salt)
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder 
• Coconut oil

Instructions: 

• Preheat oven to 350 degrees
• Trim and score your chicken
• Mix all of your spices together well (I usually triple, quadruple, etc. this spice mix and always have it on hand)
• Pat your chicken dry
• Sprinkle your spice mixture on the chicken and rub in really well. Should be coated, but not super thick, or it just falls off
• Heat pan (I use an iron skillet) and throw in a tablespoon or so, of coconut oil
• Throw in your chicken and get a good sear on each side (2-3 min on each side, depending on how thick your chicken is)
• Stick the pan in preheated oven and bake for 15-25 minutes (again, depending on how much/thickness of your chicken). Internal temp should be appx. 165 degrees. 

There you have it, the easiest and most versatile chicken recipe! 

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