Cumin & Curry Baked Chicken Breast

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


  • 1 piece chicken made from recipe above
  • 1 cup organic spinach, or any type of green you enjoy
  • 1 tbsp. olive oil


  • Slice chicken breast 
  • Place greens onto a plate and top with chicken and olive oil