Olive oil, garlic, and fresh herbs make this deeply anti-inflammatory. Stays juicy, slices cleanly, and tastes great cold in a salad or warm over grains.
Prep time: 10 minutes
Marinate time: 2 hours (or overnight)
Cook time: 20–25 minutes
Servings: 4
Storage: Refrigerates 4 days
Make the marinade. Whisk together olive oil, garlic, lemon zest and juice, oregano, rosemary, cumin, red pepper flakes, salt, and black pepper in a bowl or zip-lock bag.
Marinate. Add chicken and massage well to coat. Refrigerate for at least 2 hours — overnight is ideal.
Prep for baking. Preheat oven to 425°F. Arrange breasts in a single layer on a rimmed sheet pan. If any are very thick, butterfly or pound to even thickness so they cook evenly.
Bake and rest. Bake 18–25 minutes until internal temperature reaches 165°F (thinner breasts: ~18 min; thick: up to 25 min). Rest 5–10 minutes before slicing to lock in juices.
Slice and store. Slice against the grain into ½-inch pieces. Layer into containers with any pan juices spooned over top.
| Ingredient | Benefit |
|---|---|
| Extra virgin olive oil | Oleocanthal works similarly to ibuprofen |
| Garlic | Allicin and sulfur compounds reduce inflammatory markers |
| Lemon | Vitamin C and flavonoids support immune regulation |
| Oregano & rosemary | High in antioxidant polyphenols |
| Red pepper flakes | Capsaicin inhibits a key inflammatory neuropeptide |