Garlic Lover's Roasted Chicken Breasts: #BlogChallenge Day 18

Sometimes I try to do my weekly shopping trip "early" (9am) in the morning so that I can find meat that is price-reduced for a quick sale. I recently scored a club pack of split chicken breasts for $0.99 per pound. I often cook and shred chicken to put in the freezer so that I can save time cooking dinner. But chicken be so blah and I rarely get excited over chicken. I decided to up the flavor of my roasted shredded chicken with garlic and lemon. I couldn't keep this chicken out of my mouth! And it goes perfectly in any dish I add it to. I think it would also be great for a pot-luck batch of chicken salad or bbq chicken sandwiches. Love it!
Garlic Lover's Roasted Chicken for Freezing

• 6-8 cloves garlic, smashed and minced
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4-5 lbs. split chicken breasts, skin removed

Preheat oven to 350F. Mix the first 5 ingredients together in a small bowl.

Place chicken on a baking pan with meat side up. Pour mixture over the chicken and rub it around, if you feel like it.

 Bake for 1 hour or until juices run clear when you poke it with a knife.

Let sit until cool and remove chicken from bones, storing in freezer bags or containers of your choice.

Makes 8 cups shredded chicken

Linked at these yummy sites:
Kelly's Passion for Nutrition