Roasted Chicken Breast (for salad) (x0.333333 scale)
Recipe by user david
Simple oven-roasted, spiced chicken breast that’s cooled and cubed for easy meal prep.
Serves 2
This straightforward roasted chicken breast is seasoned with olive oil and steak spice, then roasted until perfectly cooked and cubed for salads and other quick meals. It’s special for its simplicity and reliability—using an internal temperature cue (165°F) keeps the chicken safe and juicy. Serve it for meal prep, packed lunches, or as a protein add-on for salads and bowls. Tip: roast on a parchment-lined tray for easy cleanup, and let the chicken cool before cubing to keep the pieces neat and moist.
Preheat the oven to 390°F.
- 0.33 0.33 boneless skinless chicken breasts
- 1 tsp 1 tsp (4 g) olive oil
- 1⁄4 tsp 1⁄4 tsp Montreal steak spice or preferred steak spice
Rub the chicken breast with the oil and the steak spice.
Place on a small parchment-lined sheet tray and roast until the internal temperature registers 165°F on an instant-read digital thermometer, about 25 minutes.
Set aside to cool. Then cut into 1/2-inch cubes.
Notes
The cubed chicken will keep, refrigerated, in an airtight container for up to 5 days.
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