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2 lb chicken breast ((about 4-6 pieces))

1 tsp paprika

1 Tbsp garlic parsley salt (*)

1 tsp black pepper (or added to taste)

2 Tbsp olive oil (avocado oil, or melted butter)

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1. Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.

2. Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.

3. Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

How to Store Baked Chicken

Cooking chicken breast is great for meal prep. It keeps well in the refrigerator so you can quickly add protein to your menu throughout the busy workweek.

To Store: Transfer cooked chicken breasts to an airtight container or into airtight packaging and refrigerate right away for rapid cooling. Cooked chicken can be stored in the refrigerator for 3-4 days.

To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging (we love our food saver bags to prevent freezer burn) and store up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add a few Tablespoons of water to the dish, cover with foil, and bake in a preheated oven at 350°F for about 20-25 minutes until the internal temperature reaches 165˚F (this is the recommended temperature for reheating leftover chicken according to the USDA).

Reheating in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F – brush both sides with olive oil and air fry for about 6 minutes per side, or until the internal temperature reaches 165˚F.