Low Iodine Rosemary Baked Chicken Breasts

Total time40 min

Prep time10 min

Cook time30 min

Low Iodine Rosemary Baked Chicken Breasts

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp fresh rosemary, finely chopped
1 tsp dried thyme
½ tsp sweet paprika
¾ tsp salt
½ tsp garlic-infused olive oil
¼ cup low-sodium chicken broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
2
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.

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