Juicy Pan-Seared Chicken with Adobo & Turmeric

I’ll be honest—I don’t usually cook chicken breasts because they tend to turn out dry. But this method? Game changer. The combination of spices, a good sear, and coconut oil made these chicken breasts juicy, flavorful, and downright delicious.

Full disclosure: I don’t measure when I cook. The measurements below are just guesses, so feel free to adjust to your taste!

Ingredients:

• 2 chicken breasts, butterflied

• Adobo seasoning (a generous sprinkle)

• Turmeric (just a little for color and warmth)

• Garlic powder & onion powder (a good shake of each)

• Dried oregano (because it makes everything better)

• 1 tbsp coconut oil

Instructions:

1. Butterfly the Chicken – This helps it cook evenly and stay juicy.

2. Season with Intuition – Sprinkle on the adobo, turmeric, garlic powder, onion powder, and oregano. No need to be precise—just make sure both sides are well coated.

3. Heat Your Pan – Set it to medium-high (about 8.5 on the dial) and add coconut oil.

4. Sear to Perfection – Cook the chicken until golden brown on both sides and fully cooked inside.

I was pleasantly surprised by how juicy and flavorful these turned out—so if you normally avoid chicken breast, give this a shot! Let me know how it works for you.