Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic, olive oil, paprika, dried thyme, dried rosemary, salt, and pepper to create a flavorful marinade.
3. Place the chicken breasts in a baking dish or a large resealable plastic bag.
4. Pour the marinade over the chicken breasts, ensuring they are evenly coated. Massage the marinade into the chicken to ensure it’s well covered.
5. Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Once marinated, transfer the chicken breasts to a baking dish lined with parchment paper.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Remove the chicken from the oven and let it rest for a few minutes before serving.
9. Serve your delicious Garlic and Paprika Roasted Chicken with your choice of gastritis-friendly sides, such as steamed rice, quinoa, or couscous.