August 24, 2016
Cooked chicken breast with brussels sprouts

Simple Broiled Chicken

by Berkeley Wellness  |  

Boneless chicken breasts come with one side thicker than the other, so you should pound them lightly (with a meat pounder or small frying pan) on the thicker side so they will cook more evenly. Serving suggestion: Serving broiled chicken with a chutney or salsa is a good way to get some healthful fruits and/or vegetables on your plate. It will also get you kudos for making something that seems complicated but couldn’t be simpler.


4 skinless, boneless chicken breast halves (5 ounces each), lightly pounded

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

2 teaspoons vegetable oil, such as olive or canola oil

½ teaspoon salt

⅛ teaspoon red pepper flakes


1. Preheat the broiler. Spray the broiler pan with nonstick cooking spray. Place the chicken on the broiler pan.