I enjoy cooking, but I don’t enjoy spending hours in the kitchen trying to put together elaborate recipes. For me it’s about function, ease, and of course taste. Function: the food must be nutritionally sound to support a healthy body, and supply adequate protein, healthy fats and moderate carbs mostly from natural sources that offer an array of macronutrients and fiber. Ease: I want to be able to prepare whatever I’m cooking in as few steps as possible and get it from prep-to-plate without a lot of hassle. Taste: every one’s tastes are different. As long as it’s not liver or cabbage, it doesn’t take much for me to enjoy something!

As many of you know I wrote a book through Men’s Health called Muscle Chow that contains nearly 200 easy to make recipes. Every recipe was personally designed by me with close attention paid to the details in each dish for the sole purpose of helping individuals achieve their ultimate body. When we did the nutritional breakdowns I worked closely with the nutritionist from the South Beach Diet book series. She said I drove her crazy because I was so detail oriented over every carbohydrate, every gram of protein and every trace of fat that went into each recipe. Each dish had to fall into a specific category according to the concept of the book and its 3 phases: the relaxed phase, the lean phase, and the ripped phase. My book was published by Rodale and I was super happy for putting something out there that is true to what I do and recommend to others.

This recipe isn’t in my book, but it could be. I’m always looking for easy ways to prep and eat healthy grub that will help feed my hungry muscles and keep me lean. This is one that I’ve been making lately and it’s pretty darn tasty. I usually cook up about 8 skinless boneless chicken breasts at a time and eat them over a 4 day period. They’re great fresh out of the oven and just as good chowed cold out of the fridge a few days later.

Quality is extremely important to me when choosing any meat products. That’s why I always choose free range, natural feed and/or grass fed, hormone free, and humanely treated meats. Anything less is a contribution to a meat industry that has zero integrity and this needs to change. Every time you purchase low-quality meat products from your grocery store you are casting your vote for an industry that absolutely must change. Low-quality meats from animals that are given growth hormones, anitbiotics, fed corn products instead of a natural diet and treated inhumanily are out of the Muscle Chow equation! Take a stand not only for your own health, but for the humane treatment and slaughter of animals as they deserve our respect. After all, they are giving their lives to enhance our health and wellbeing.


Okay, you’re going to think this is too easy, but that’s the great part about this recipe. From prep-to-plate it will take about 1 hour.

The herb blend is from Gourmet Garden and it’s their Basil Herb Blend. You can find this in the refrigerated produce section of your grocery store. For a list stores that carry Gourmet Garden you can visit their website at the link here (GOURMET GARDEN).


  • Boneless, skinless chicken breasts, rinsed, dried, and trimmed of fat.
  • Gourmet Garden Basil Herb Blend Season
  • Emeril’s All Natural Chicken Rub


STEP 1:          Preheat the oven to 350°F.

STEP 2:          Add chicken breasts to baking pan.

STEP 3:          Add 2 teaspoons of Basil Herb Blend to each chicken breast and spread using a fork to cover evenly over each breast.

STEP 4:          Lightly dust with Emeril’s Chicken Rub (just use a little!)

STEP 5:          Bake at 350°F for 45 minutes, then switch oven setting to “low broil” and broil for another 10 minutes, watching the chicken so you don’t burn it. You just want to lightly brown it.

STEP 6:           Enjoy!

Live a High Integrity Life,
Gregg Avedon

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4 Responses to “EASY BAKED CHICKEN”

  1. Tyrone Bauer Says:

    I can vouch for Gregg’s recipes from his book. They served as a foundation for me, allowing me to making better nutrition choices. Over the course of 12 months, I dropped from 225 lbs to 150 lbs. and it has stayed off (going on 4 years now). Of course exercise was also a part of my transformation.

  2. Scott Says:

    I remember all the blood, sweat and tears you put in to “Muscle Chow” Seems like a long time ago. I’m heading out to the store later today to try to find the Basil Herb Blend. This looks really good. Are you serving this with quinoa?

  3. Tim Says:

    Awesome article Gregg and thank you for a quick easy and healthy recipe! I’m a busy parent and I eat healthy “most” of the time but dinner is always the hard part. Going to add this to our list of quick and healthy dinners!

  4. Matt Says:

    Hi there,
    I just stumbled upon your website and am very happy with what I’ve been seeing. This recipe is not only healthy but easy on the wallet as well. I’d also like to add that I appreciate the consciousness you put into purchasing your food. This is something many people overlook. I was glad to see you promoting ethical animal treatment.

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