Baked Chicken Breasts
This Baked Chicken Breasts contains negligible protein and calories — do not use for macro tracking or meal prep. Verify your recipe source, as standard boneless chicken breasts should provide 35-40g protein per serving; this listing appears to have data entry errors.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly-ground black pepper
- •Garlic powder(3g)
- •Paprika, Smoked(3g)
Instructions
- 1(Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
- 2Preheat oven to 450°F.
- 3Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- 4Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
- 5Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- 6Serve warm and enjoy!
Nutrition — Per Serving
5
calories
0g
protein
0g
fat
- Carbohydrates
- 1g
- Saturated fat
- 0.0g
- Sodium
- 1 mg
- Dietary fiber
- 0.3g
4 servings per batch · ~2g each
Macro data sourced from USDA FoodData Central
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How much protein does this Baked Chicken Breasts recipe have?
This recipe shows 0g protein and 5 calories per serving, which indicates incomplete or placeholder nutritional data. You'll want to verify the actual recipe details before relying on this for macro tracking.
How many servings does this Baked Chicken Breasts recipe make?
The recipe yields 4 servings from a quick prep stovetop method. However, given the nutritional data appears incorrect, confirm preparation details before meal prepping.
Is this Baked Chicken Breasts recipe useful for my fitness goals?
The nutritional information (0g protein, 5 cal) doesn't align with actual chicken nutrition and cannot be used for reliable macro tracking. This recipe entry needs correction in the database.
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