I had some leftover chicken breast from making another dish, and I was looking for an easy recipe to make. Since I regularly make my salmon by wrapping it in aluminum foil and baking it in the oven (the foil keeps the salmon super moist), I figured there was no reason why this method wouldn’t also work for chicken breast.
So, if you like moist and tender chicken breast, then give this recipe a try! It’s such an easy recipe, you’ll wonder why you’ve never tried it before. Plus, this recipe is AIP-friendly, Keto-friendly, as well as Paleo.
Preheat your oven to 350F (180C). Place the chicken breast on top of a piece of aluminum foil.
Use your hands to rub the mixture into the chicken breast. Creating the mixture on the aluminum foil saves you having to wash up an extra bowl!
Fold up the aluminum foil with the chicken breast packed inside. It doesn’t need to be very tightly packed.
Bake in the oven for 30 minutes until the chicken breast is cooked through. This means that the chicken meat is not pink inside and the internal temperature of the chicken breast is 165F (75C) when measured with a meat thermometer.
Serve with some extra ghee, salt to taste, and a sprinkle of chopped chives (optional). Slice up the chicken breast and serve on top of a salad for a super easy lunch or dinner.
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Place the chicken breast on a piece of aluminum foil and place the garlic powder, ghee, chopped fresh garlic, and sea salt over it. Rub everything over the chicken breast.
Fold up the foil so that if covers the chicken breast. Place it on a baking tray and bake for 30 minutes. The chicken breast should be cooked through (no pinkness in the middle and your meat thermometer should read above 165F (75C) for the middle of the chicken breast).
Cut the chicken breast in half or into slices and sprinkle diced chives on top.