One Pan Chicken Seasoned Three Different Ways

One Pan Chicken Seasoned Three Different Ways

If you’re sticking to lean meats like chicken, eating the same flavors can get monotonous after a while.

So try and save time without boring your taste buds by preparing two or three variations of chicken at once, using aluminium foil dividers in your pan. Sriracha, BBQ, honey mustard — you can have it all.

Three birds, one pan!

Happy cooking & enjoy!

xo Coach Jen



6 lbs boneless skinless chicken breasts

For Buffalo Flavor: Fresh juice from 2 limes, 2 tbsp melted butter, 1 tbsp Franks Red Hot Sauce, 1 tsp minced garlic

For Barbecue Flavor: 3 tbsp low sodium BBQ sauce, 1 tbsp paprika, 1 tsp cayenne.

For Honey Mustard Flavor: 3 tbsp spicy mustard,2 tbsp raw honey, 1 tbsp minced garlic, 1 tsp ginger.



Line a baking sheet with aluminum foil.

Preheat your oven to 400 degrees

Roll a long piece of aluminum foil so that it resembles a stick and place that in the baking sheet to create dividers.  Repeat the process for the number of columns you would like.

Evenly divide your chicken breast pieces and then season them individually.

Add the seasoned chicken pieces into the baking pan.

Try as much as possible to spread the chicken out so that it does not cook together. I like to add about 1.5 tsp of coconut oil to the seasoned chicken so that it does not stick together.

Depending on the amount of chicken in the pan, your baking times will vary.

Cook at 400 degrees for 20 minutes.  Remember since these are smaller pieces, they will cook faster.



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