Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch thick strips
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp red pepper flakes
  • 1 tsp fresh lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a small mixing bowl, whisk together the olive oil, minced garlic, oregano, thyme, rosemary, red pepper flakes, and lemon zest. Let the mixture sit for 5 minutes to bloom the aromatic oils.
  3. Pat the chicken strips completely dry with paper towels to remove surface moisture.
  4. Place the chicken strips on the prepared baking sheet and pour the garlic-herb oil over them. Toss thoroughly to ensure every strip is evenly coated.
  5. Align the strips in a single layer, ensuring they do not touch to allow for proper heat circulation.
  6. Bake for 12 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.