Ingredients

• 4 cups water
• 1/4 cup sea salt
• 4 boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Preparation

In a large bowl, dissolve the salt into the water. Submerge the chicken breasts in the water and let them sit, covered, in the refrigerator for up to 6 hours.
Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.
In a small bowl, whisk together the paprika, garlic powder, and onion powder. Season it with salt and pepper to taste.
Remove the chicken from the brine and rinse well. Pat the chicken dry using a paper towel. Arrange the chicken on the baking sheet and drizzle it with the olive oil season it liberally with the paprika mixture.
Bake the chickne until it is golden and reaches an internal temperature of 165ºF, 20 to 25 minutes.
Serve the chicken immediately or store in the refrigerator in an airtight container for up to 3 days.