This homemade chicken lunch meat is a healthier and flavorful alternative to store-bought deli meats. Perfect for sandwiches, wraps, and salads!

Scale

2 boneless, skinless chicken breasts (or thighs for juicier meat)

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp ground black pepper

1 tsp salt (adjust to taste)

1 tbsp fresh lemon juice (optional, for added flavor)

Preheat your oven to 350°F (175°C).
Rub the chicken breasts with olive oil, then season them generously with garlic powder, onion powder, smoked paprika, black pepper, and salt. For extra flavor, drizzle with lemon juice.
Place the chicken breasts on a baking dish or roasting pan. Cover with aluminum foil to keep the chicken moist.
Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 10 minutes to retain moisture.
Slice the chicken thinly using a sharp knife or meat slicer for a deli-style texture.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.