Aloha folks! Or should I say Hola! Hope this post finds you well. I’ve had such a good day. Nothing special, just good. I’ve gotten in to my Primal Blueprint workout flow, which just means making the extra effort to play more, and the added strength training. So today at the park with my kiddo I *tried* doing pull ups on the money bars while he ran around, I did push ups on the slide and even busted out some squats by the swings. He thought it was all hilarious. Polished it off with chasing after him on his balance bike. Damn that kid is fast on that thing, does that count as a sprint?
Anywho, after my activity filled day with Jack, and the impending busy days ahead I wanted to get some batch cooking done. I’ve expressed before that I don’t formally batch cook, but every few days I’ll make a lot of some thing or a few things. Today is was this delicious chicken breast. I sometimes forget to share these simple combinations, but this one reminds me of home and
my mother’s cooking.
I think when it comes to making proteins that you are going to integrate in to various meals they need to have an especially pleasing seasoning. The flavor has to be exciting, but without being overpowering or something that will not pair well with lots of foods. These cilantro-cumin crusted breasts are the perfect blend of flavorful and adaptable! *omit black pepper & sub cumin for turmeric & lemon rid for AIP*
Yields 6 breasts
5 minPrep Time
30 minCook Time
35 minTotal Time
- 6 chicken breast
- 1/4 cup bacon grease
- 1 tbsp dried cilantro
- 1 tbsp garlic powder
- 2 tsp pink Himalayan salt
- 2 tsp cumin
- 3 tsp black pepper
- Pre-heat oven to 400F
- Place chicken breast on the sheet pan in the center
- Drizzle bacon grease all over them
- With clean hands, toss and mix the breasts well with the fat.
- Wash your hands.
- Dust the breasts with all the seasonings, I like to start with salt, then pepper, garlic, cumin and lastly cilantro.
- Again, use your hands to toss, and distribute seasoning evenly.
- Then arrange chicken breasts flat on sheet pan, 2 inches apart.
- When oven is hot, place the sheet pan in the oven, middle rack
- Roast for 20 minutes.
- Using a tong, carefully turn each one over
- Roast another 5 - 10 minutes, depending on how thick your breasts are.
- They are done when internal temperature is 175F and they are lightly browned on the outside.
- Store these whole in an air tight container for up to 5 days or dice and portion out in to smaller containers or bags. Perfect to throw over salads, add to stir fry or snack on!