I love to cook – but not every day. If you have hypothyroidism, you know that some days you just don’t feel like doing much, especially if you work outside the home. When I’m having one of those days when I don’t really want to put a lot of effort into a meal but I still want to eat well, this chicken is one of my stand-bys. I usually cook extras & either freeze them or put them in the fridge so I have back-ups for days when I can’t seem to muster the energy to cook at all. I use this chicken for salads, with sauces, or on its own.
I start with at least two medium sized chicken breasts. Ideally these will be from humanely raised, organic chickens that haven’t been fed antibiotics & shot up with hormones. However, we live in a world where not everyone can afford to buy all organic food. That doesn’t mean what we eat has to be processed – you can eat well on a budget.
OK, I admit it, I don’t really measure when I cook. I’m trying to get better about that!
- Chicken Breast(s)
- Olive Oil
- Lemon Pepper Seasoning
- Tin Foil
- Pan large enough to fit the number/size of breasts you’re cooking
- Preheat oven to 350 degrees
- Place chicken on a square of tin foil a few inches larger than the chicken
- Coat chicken with olive oil
- Coat each side of the chicken with the seasons listed above (the amount should vary with the size of your chicken & your own personal preference)
- Wrap the foil around the chicken so it’s sealed all the way around (I wrap the longest side first then roll up the ends)
- Bake for 30 minutes for one breast, 40 minutes for two (please note you may need to increase the time if you’re cooking large breasts)
- Remove and let cool for at least 5 minutes before unwrapping them so you don’t get burned by the steam or the hot foil!
It’s also interesting to note that this can be done with almost any meat. The only type of meat that I’ve tried this on and it didn’t work well was beef. You can start with frozen meat as well, you would just need to adjust the time so that it cooks all the way through. Baking times will vary based on the type and size of the cut of meat you’re cooking.
I hope you find this helpful. Thanks for taking the time to read!