Ingredients
Servings: ￩￫
| .5 | cup Vegetable Oil (or other neutral oil) |
| 2 | tbsp Chili Powder |
| 2 | tbsp Garlic Powder |
| 1 | tbsp Onion Powder |
| 1 | tsp Hungarian Paprika |
| .5 | tsp Black Pepper, freshly ground |
| .5 | tsp Kosher Salt (or Roasted Garlic Salt) |
| 2 | tbsp Honey |
| 2.5 | Pounds Chicken Breasts, skinless (4 pieces) |
Instructions
In a small bowl or 2-cup measuring cup, whisk together all ingredients. Place chicken breasts in gallon-sized zip lock bag and pour marinade over tops of chicken. Seal bag, knead chicken a few minutes then place in fridge minimum three hours, maximum overnight.
Remove chicken from bag and add to pan. Discard remaining marinade. Bake at 375º for 30-45 minutes until no longer pink in the center.
Serve with spicy black bean and farro, mango salsa, avocado, fresh cilantro, queso fresco and/or Siggi’s Mango & Jalapeño yogurt (this is a seasonal flavor).
NOTE: the calorie count will be much lower
