Paprika-seasoned grilled chicken breast

Components

• One chicken breast fillet
• 1/4 teaspoon of salt
• A small dash of sweet paprika
• Add ground pepper gradually to suit your taste.
• Half a teaspoon of olive oil

Ready state

1. Season the chicken with salt, a pinch of paprika, and pepper to taste, using your hands to evenly coat the entire surface of the fillet. Let it sit at room temperature for 10 minutes or place it in a covered container and refrigerate for up to 24 hours.

1. If you have kept the chicken in the refrigerator, take it out and let it sit at room temperature for at least 10 minutes before grilling — it should not be frozen when placed in the pan.
2. Heat a medium-sized skillet, ideally non-stick, over medium heat. Coat the pan with olive oil and place the fillet smooth side down to prevent it from flattening. Cook for 2 minutes on each side, then reduce the heat—this method will seal in the juices and keep the fillet tender.
3. Allow the chicken fillet to cook on low heat for 3 minutes per side. Cooking time may differ based on the fillet's size and thickness. Note: keep the heat low to prevent the meat from burning on the outside while remaining raw inside. Serve immediately afterward.