Ingredients:

• 4 boneless, skinless chicken breasts (150-180g / 5-6 oz each)
• 2 teaspoons olive oil

Seasoning:

• 1 1/2 tablespoons brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried oregano (or thyme, or herb of choice)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Optional Garnish:

• Freshly chopped parsley

Instructions:

1. Preheat your oven to 425°F (220°C) or 200°C for fan ovens.
2. Pound the chicken to an even thickness of about 1.5 cm (0.6") at the thickest part using a rolling pin, meat mallet, or even your fist. This ensures even cooking and keeps the chicken tender.
3. In a small bowl, mix the seasoning ingredients (brown sugar, paprika, oregano, garlic powder, salt, and pepper).
4. Line a baking tray with foil and parchment paper. Place the chicken breasts on the tray, upside down.
5. Drizzle about 1 teaspoon of olive oil over the chicken and rub it in evenly. Sprinkle the seasoning mixture generously over the chicken.
6. Flip the chicken breasts over. Drizzle with the remaining 1 teaspoon of olive oil, rub it in, and coat the chicken with the remaining seasoning.
7. Bake for 18 minutes, or until the chicken is golden brown on the outside, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
8. Remove the chicken from the oven and transfer it to serving plates.
9. Allow the chicken to rest for 3-5 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes:

• For larger chicken breasts (e.g., 250g / 8 oz or more), slice them in half horizontally to create thinner steaks, avoiding the need to pound them.
• You can also use boneless, skinless chicken thighs. Cook small to medium thighs for 25 minutes, or larger ones for 30 minutes.

Nutrition (Per Serving)
Calories: 286 kcal | Carbohydrates: 4g | Protein: 46g | Fat: 7g | Saturated Fat: 1g
Cholesterol: 127mg | Sodium: 403mg | Potassium: 397mg | Fiber: 0g | Sugar: 4g
Vitamin A: 325 IU | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 0.6mg