• Lulu Perez

Easy Roasted BBQ Chicken Breasts

This is a quick and easy chicken meal prep recipe. If you don't feel like going outside on the grill to cook or getting oil splat on the stove top when pan searing on a skillet. Roasting in the oven is the way to go and is an a easy cleanup!

These are flavorful and very versatile. You can dice up the chicken and make tacos, lettuce wraps, burritos, sandwiches, flatbread pizza, etc.

You'll have these chicken breasts in the fridge and can repurpose it in other meals.

What I love about this recipe is that you can switch out the bbq sauce for teriyaki sauce and turn it into a different meal. Or make bbq glazed chicken and the other teryaki glaze, that way you have different options to choose from when you're about to pack a lunch for work or eat dinner.



Easy Roasted BBQ Chicken Breasts


Ingredients

  • 5 chicken breast, halved

  • Garlic seasoning blend *optional

  • Olive oil

  • Kosher salt

  • Fresh cracked pepper

  • Half onion, sliced *optional

  • Sweet and Spicy Chipotle BBQ Sauce (Blog Recipe) or any store bought is fine


Directions

1. Preheat the oven to 450 degrees Fahrenheit.

2. Line a baking sheet with parchment paper.

3. Pat dry each chicken breast with a paper towel.

4. Drizzle olive oil over each chicken breast. Sprinkle on about ½ tsp garlic seasoning blend, ½ tsp fresh cracked pepper, and ¼ teaspoon kosher salt on both sides of all chicken breasts and place them on a large baking sheet.



5. Bake for 10 minutes on the middle top rack.

6. Remove and baste (using a pastry or silicone brush) with bbq sauce on both sides and spread the onion slices on top of the chicken.

7. Place back in the oven and bake for about 8-10 minutes. Until chicken reaches 165 degrees internally.



Place in a serving dish and garnish with cilantro.




Note: If you don't have the garlic seasoning blend, you can just season with salt and pepper. Use any sauce or glaze you'd like. You’ll have some leftover residual juices from the baked chicken breasts in the sheet pan, keep the juices with the chicken breast, all that is extra sauce for the chicken to have when you serve it with sides.


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