For the Perfect Chicken Breast:

1. Preheat the oven to 425°F. Take the chicken out of the fridge while the oven heats so it can come closer to room temperature.
2. Pat the chicken dry with paper towels. If the breast is much thicker on one end, cover with plastic wrap and gently pound with a heavy skillet or mallet until the thickness is more even.
3. Season generously all over with salt, then sprinkle on your preferred seasoning blend. Make sure to coat both sides evenly.
4. Heat a cast iron (or oven-proof) skillet over medium heat. Once hot, drizzle in avocado oil and swirl to coat. Add the chicken.
5. Cook for 6 minutes on one side, then flip and cook for 3 minutes. Transfer the skillet to the oven and roast for 6–8 minutes, or until the internal temperature reads 150–155°F.* For best results, position the thicker side of the breast toward the back of the oven, where it tends to be hottest.
6. Transfer chicken to a cutting board and let it rest for 5 minutes before slicing. Serve and enjoy!