Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
This recipe is soooo easy to prepare, low carb and mmmmm delicious to eat, not to mention that it is congruent with Dr. Paul's "Healthy Eating" Lifestyle...what more could you ask for! As a time saver, I prepare 6 servings at a time, eating one fresh for each of us that day and freezing the 4 others, individually sealed, for two additional ready to eat meals....what a time saver - you can cook less or more - it's up to you!
You will find the chicken breast has a lovely crispy skin on the outside as this way of cooking seals in all the juices on the inside. And yes, the skin has good fat in it so go ahead and partake - bon appétit.
I buy our fresh free range chicken breasts from our local grocer -"Jerry's Supermarket" located at Monarch Park and Danforth. They are much more reasonably priced compared to other stores and the friendly butchers there will cut them in half for you so all you have to do is season and put on the broiling pan...what could be more simple! I would suggest you buy fresh the day you are going to cook.
4 tablespoons extra virgin olive oil
6 bone-in free range chicken breast halves with skin
2 teaspoons pink Himalayan salt
1 teaspoon freshly ground black pepper
- Preheat Broiler in 500 degree oven and set the oven rack to about 6 inches from the heat source. Rub olive oil over each chicken breast, both sides, then season both sides with salt and black pepper. Place the chicken, bone up, on your broiling pan.
Broil in the preheated oven for 12 - 15 minutes (you know it's time to turn when it starts browning up), then flip the chicken breast so they are skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). I simply check by inserting a thermometer into the thickest part, removing it right away and check to see that the juices run clear. If you overcook, there will be no juices coming out. Remove from the oven and allow meat to rest for 5 minutes before serving...it continues cooking a bit so don't overcook.
Serve with steamed cauliflower or broccoli to make a super low carb, healthy meal choice!