Cumin & Curry Baked Chicken Breast

dairy-free, gluten-free, paleo

makes 6 servings

3 organic chicken breasts, butterflied (*this is an updated & improved step- photos were taken with whole chicken breast)
2 tbsp. coconut oil or Ghee
1/2 tsp. cumin
1/2 tsp. curry
1/4 tsp. sea salt

Preheat oven to 350 degrees
To butterfly the chicken breast: put one piece at a time onto a cutting board, and place your non-dominant hand atop the breast. With a sharp chef's knife, use your other hand to cut through the middle of the chicken breast vertically using a sawing motion and being carful- till all the way through. You'll end up with 2 small pieces and this will allow the chicken to cook through quicker creating a juicy consistency instead of a dry one.
Coat the bottom of roasting pan with your cooking fat. If you do not have a roasting pan, a sheet pan covered with parchment paper will do, just be very carful when you remove pan from oven.
Add chicken to the pan and turn each breast over once to coat each side with cooking fat
Sprinkle cumin, curry and sea salt on top and pat spices into each breast
Bake for 20 mins or until cooked through

Cumin & Curry Baked Chicken Breast Salad

makes one large salad