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Juicy chicken breasts rubbed with smoky paprika, cumin, garlic and a little cayenne, then baked until golden and tender. With just a handful of storecupboard spices and 5 minutes of prep, it’s a reliable weeknight favourite. Chicken breast provides plenty of lean protein, and it works with salads, wraps, grains or roasted vegetables.
To make a balanced one-tray meal add onto the tray:
1.
Heat the oven to 200c (180c fan).
2.
If the chicken breasts are thick at one end, put them between 2 sheets of baking paper and flatten with a rolling pin to an even thickness.
3.
Mix the paprika, cumin, cayenne, garlic powder, white pepper, salt and black pepper.
4.
Rub the chicken with the oil, then the spice mix, and put on the baking tray.
5.
Bake until golden and cooked through with no pink meat (20–25 minutes). If you have a thermometer, it should read 75c in the thickest part.
6.
Rest for 5 minutes before slicing.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Eat cold or reheat until piping hot. Freeze for up to 3 months; defrost overnight in the fridge.
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