1In a bowl, add 1/3 cup chicken broth, a half a cup of avocado oil, two tablespoons of lemon juice, one tablespoon of Italian dressing mix, a half a tablespoon of onion powder, paprika, and garlic powder, and one tablespoon of dried basil.
2In a bowl, add 1/3 cup chicken broth, a half a cup of avocado oil, two tablespoons of lemon juice, one tablespoon of Italian dressing mix, a half a tablespoon of onion powder, paprika, and garlic powder, and one tablespoon of dried basil.
3In a bowl, add 1/3 cup chicken broth, a half a cup of avocado oil, two tablespoons of lemon juice, one tablespoon of Italian dressing mix, a half a tablespoon of onion powder, paprika, and garlic powder, and one tablespoon of dried basil.
4Mix the ingredients together and set the marinade aside.
5Mix the ingredients together and set the marinade aside.
6Mix the ingredients together and set the marinade aside.
7Take two large chicken breasts and poke holes in them, but not all the way through.
8Take two large chicken breasts and poke holes in them, but not all the way through.
9Take two large chicken breasts and poke holes in them, but not all the way through.
10Place the chicken breasts into a glass container.
11Place the chicken breasts into a glass container.
12Place the chicken breasts into a glass container.
13Pour the marinade over the chicken breasts.
14Pour the marinade over the chicken breasts.
15Pour the marinade over the chicken breasts.
16Let the chicken marinate overnight in the refrigerator for at least 12 to 24 hours.
17Let the chicken marinate overnight in the refrigerator for at least 12 to 24 hours.
18Let the chicken marinate overnight in the refrigerator for at least 12 to 24 hours.
19Flip the chicken breasts halfway through marinating so both sides soak up the marinade.
20Flip the chicken breasts halfway through marinating so both sides soak up the marinade.
21Flip the chicken breasts halfway through marinating so both sides soak up the marinade.
22Pull the chicken breasts out of the marinade.
23Pull the chicken breasts out of the marinade.
24Pull the chicken breasts out of the marinade.
25Place the chicken breasts whole side up on a baking sheet with a wire rack.
26Place the chicken breasts whole side up on a baking sheet with a wire rack.
27Place the chicken breasts whole side up on a baking sheet with a wire rack.
28Toss the chicken breasts in the oven at 325°F.
29Toss the chicken breasts in the oven at 325°F.
30Toss the chicken breasts in the oven at 325°F.
31Cook until the chicken reaches an internal temperature of 165°F.
32Cook until the chicken reaches an internal temperature of 165°F.
33Cook until the chicken reaches an internal temperature of 165°F.
34Once done, you can eat the chicken breasts as they are or slice them thin for sandwiches.
35Once done, you can eat the chicken breasts as they are or slice them thin for sandwiches.
36Once done, you can eat the chicken breasts as they are or slice them thin for sandwiches.
Ingredients
0.33 cup chicken broth
0.33 cup chicken broth
0.33 cup chicken broth
0.5 cup avocado oil
0.5 cup avocado oil
0.5 cup avocado oil
2 tbsp lemon juice
2 tbsp lemon juice
2 tbsp lemon juice
1 tbsp Italian dressing mix
1 tbsp Italian dressing mix
1 tbsp Italian dressing mix
0.5 tbsp onion powder
0.5 tbsp onion powder
0.5 tbsp onion powder
paprika
paprika
paprika
garlic powder
garlic powder
garlic powder
1 tbsp dried basil
1 tbsp dried basil
1 tbsp dried basil
2 large chicken breasts
2 large chicken breasts
2 large chicken breasts
Equipment
bowlglass containerbaking sheetwire rackoven
Tips
Poking holes in the chicken breasts helps the marinade soak in, but don't poke all the way through.
Marinating overnight for 12 to 24 hours ensures maximum flavor.
Flip the chicken halfway through marinating to ensure both sides absorb the marinade.
Elevating chicken breasts on a wire rack and cooking at a lower temperature (325°F) helps them stay juicy and tender.