When I know I have a busy week and want to throw together quick dinners or need to meal prep a bulk of protein for my husband and I, this recipe has always been a go-to.  It is especially flavorful because I shred the cooked chicken, give it an extra dusting of spices and quick roast before serving or packing it away for later meals.  It’s easy, versatile and a big time saver for weeknight meals.  We use it as a base in a variety of salads (chicken salad, buffalo style + greek salads just to name a few), mixed with sautéed vegetables, or inside grain-less tortillas.

Ingredients:

• 1 cup avocado oil
• 1 Tbsp salt*
• 1 Tbsp garlic powder*
• 11/2 Tbsp dried oregano*
• 4 lbs boneless skinless chicken breast

Directions:

• Combine all marinade ingredients into ziplock bag and mixed to combine
• Add chicken and coat evenly
• Let marinate in the fridge overnight
• When ready to roast, preheat oven to 400 and line baking sheet with parchment paper
• Lay chicken evenly across the sheet and ensure the pieces do not touch one another.  Be sure to pour excess marinade over the chicken
• Cover with foil and bake for 30 minutes, flipping halfway through or until center is cooked
• Bake an additional 10 minutes uncovered
• Take chicken out of the oven and let cool for ten minutes
• Shred chicken using two forks and lay evenly on baking sheet
• Sprinkle shredded chicken with a quick drizzle of oil and a dusting of extra oregano, garlic powder and salt*
• Mix to combine
• Bake 10 minutes uncovered**

Notes:

• * Drizzle of oil and dusting of spices on the cooked shredded chicken is in addition to what is being used for the marinade
• **If you want your chicken extra crispy, lay pieces of chicken in single layers and roast in batches