The Very Best Chopped Chicken

– Written by Kate

Chopped/diced chicken is a staple in my house.  I use it in everything from quesadillas to salads (and everything in between).  This is my go to recipe for chopped/diced chicken.  I make a huge batch of the seasoning, and keep it in my spice cupboard.  This chicken freezes well, so sometimes I’ll make extra chicken to freeze.

Very Best Chopped Chicken

2 lbs boneless, skinless chicken breasts
olive oil (I really like using garlic infused olive oil)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 to 1/2 tsp paprika

1.  Preheat oven to 375.
2.  In a small bowl, mix together the salt, pepper, thyme, garlic 
powder, onion powder, and paprika.
3.  Put a little bit of olive oil on the bottom of a 9x13 pan.
4.  Place raw chicken breasts in the pan, and brush both sides 
with olive oil.  Next, rub both side of each piece of chicken 
with the spice mixture.
5.  Cover your chicken pan with aluminum foil.  Cook for 30-35 
mins, flipping the chicken over after the first 15 mins.  It can 
take up to an hour to roast your chicken depending on the size 
and thickness of the chicken breasts.
6.  Remove chicken from pan, place on a plate, and chill uncovered 
in the refrigerator for 30 mins.  Chicken should be cool and firm.
7.  Place chilled chicken on a cutting board, and cut into cubes 
or strips.
8.  Use chicken immediately, or divide into portions, and freeze 
in freezer bags for up to 3 months.

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