| Yield: | 4 servings |
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 Tbsp. chili powder
- 2 tsp. cocoa powder
- 1 tsp. dried thyme
- 2 tsp. dried oregano
- 1/2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 2 Tbsp. olive oil
Instructions
- Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
- Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 176 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 64 mg |
| Sodium | 228 mg |
Reviews
This is one of my favorite recipes. I discovered it from a show called Pairings with Andrea. I serve with the Pumpkin Polenta included in the Maple Glazed Pork Chop recipe on this site. Drizzle with Balsamic glaze and a side of roasted Brussels Sprouts.
That was terrible. Couldn’t finish