How To Cook Boneless Skinless Chicken Breasts: Chicken Dinner With 2 Salads

Need a fast dinner that will satisfy your taste buds but not make you feel like a ton of bricks? My Chicken Dinner with 2 Salads is perfect for that. Whether you are cooking for one, two or 4, this meal comes together in minutes on a weeknight or can be a great way to get together with a friend Sunday night to catch up.

I primarily eat boneless skinless chicken breasts (other than my occasional craving for wings), and have found a great way to cook them that doesn't dry them out.

How To Cook Boneless Skinless Chicken Breasts
1. Preheat the oven to 375F.
2. In oven proof skillet (I prefer cast iron) heat enough olive oil to cover the bottom.
3. Pat chicken breasts with a paper towel and season with salt and paprika on both sides (or use whichever spices you like).
4. Cook chicken breasts in a skillet for 3-4 minutes on each side and then bake them in the oven (in the skillet) for 10-20 minutes, depending on the size, until the internal temperature reaches 165F. Rest the chicken breasts for 5 minutes before slicing on a diagonal.

Roasted Beet, Granny Smith Apple & Red Onion Salad
I saw this salad on Domenica Marchetti's insta story and knew immediately I'd have to try it. It was awesome.

Combine sliced roasted beets with sliced Granny Smith apples, thinly sliced red onion, and drizzle with olive oil and champagne vinegar. Season with salt and top with fresh dill. 

Raw Corn Salad With Tomatoes And Radishes
Combine raw corn kernels with chopped cherry tomatoes, radishes, arugula, and torn fresh basil, and drizzle with olive oil. Mix in a bit of lemon juice and season with salt.

To drink: I recommend Sauvignon Blanc.

Dessert: chopped strawberries and whole blueberries topped with home made whipped cream and shaved dark chocolate. 

PS a special shout out to oxo for sending me their crazy impressive corn prep peeler: it works incredibly well! (I was sent a sample; no money was exchanged!)