This chicken is so good. It is bite-sized, flavorful, and can turn even a boring salad into something you look forward to eating!
They key is to cut the chicken before cooking- it will cook up fast this way and all the sides will be evenly flavored.
The recipe is easy. I actually never measure the ingredients, I just sprinkle them on until it “looks just right”.
Here is what you need: olive oil to coat, a dash of paprika, a sprinkle of Braggs Amino acid (or low sodium soy sauce will do), a little bit of black pepper, and a heavy sprinkling of sesame seeds. Sesame seeds add a little crunch and give an extra eye-appealing touch.
Of course you can play around and add other ingredients, but this mix seems to do it just right for my taste buds.
Here is the chicken- chopped and seasoned- ready for the oven. I tend to cook a couple breasts at a time so I use my awesome toaster convection oven. I love my toaster oven…but that is another post for another time.
- Chicken Breasts
- Braggs Amino Acid (or low sodium soy sauce)
- Olive oil
- Add a small amount of olive oil into a casserole dish.
- Using kitchen scissors, cut up chicken into small bite-size pieces and place into the casserole dish.
- Sprinkle with paprika, Braggs, pepper, and sesame seeds. Add salt if desired. (I prefer very little Braggs, a lot of paprika, pepper, and sesame seeds, and a dash of salt.)
- Stir the chicken and seasonings until the chicken pieces are covered.
- Bake chicken until cooked through.
- Hot or cold, this chicken is a great addition to any salad.