Baked Chicken Breast in Turmeric

I have a tendency to make a dish that I love on repeat for weeks on end and this one is no exception. I never get sick of this chicken because I can use it so many ways and because I know how good for me turmeric is. In fact, I put a teaspoon of turmeric in my green juice every morning -- it's so unbelievably good for fighting inflammation so I try to use it wherever I can... I love to throw the chicken in a pita with some garlic spread from TJ's (obsessed), lettuce, feta and drizzle with my Greek salad dressing: http://pjennieeats.blogspot.com/2016/04/greek-salad.html. Or throw it atop a greek salad. I find that baked chicken can get really dried out but because I coat the chicken in an olive oil mixture, it stays really juicy. Here's the chicken recipe:

• 2 large chicken breasts halved
• 1/2 C EVOO
• 1 TBSP turmeric
• 1/4 Tsp cayenne or chilli powder

Always remove your protein from the fridge for 30 mins before cooking. Preheat oven to 400 degrees. Next salt both sides of the chicken. Mix together the EVOO and spices. Using a brush, coat the oil mixture on both sides of the chicken. Pop the chicken in the oven for 15 minutes and then flip and heat an additional 10 minutes. Let cool and then use as you like. I like to double recipe and have in my fridge when I have little time to cook after work.