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Homemade Chicken Lunch Meat

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale
  • 1 lb chicken breast
  • 1 tbsp maple syrup
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 12 tsp salt (see notes)
  • 2 tsp apple cider vinegar
  • 12 tsp black pepper
  • 12 tsp dried thyme


  1. Pat your chicken breast dry and set it on a clean surface.
  2. Combine the maple syrup, garlic powder, onion powder, and salt in a bowl until well mixed. Rub the mixture onto all sides of your chicken. Place the chicken in a reusable bag (like a stasher bag) or a covered bowl. Allow to marinate in the fridge for 36-48 hours.
  3. Prepare a bowl filled with chilled water and add your chicken. Cover and allow to sit at room temperature for an hour. This helps to draw out some salt and keep the chicken moist.
  4. Preheat the oven to 250 F and line a baking sheet with parchment paper.
  5. Pat the chicken dry and add to the parchment paper. Rub the chicken with apple cider vinegar on all sides and season with your desired amount of pepper and thyme on all sides.
  6. Bake in the preheated oven for an hour or more depending on the thickness of your chicken breast, until the internal temperature is 165 F.
  7. Remove from the oven and allow to rest for 30 minutes before thinly slicing.
  8. Serve like you would any other lunch meat on sandwiches, wraps, etc!


You can lower the salt to avoid excess sodium, however, keep in mind that soaking the chicken in water does help draw out some of the salt. I add 2 tsp and find the salt level in the finished product is perfect!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Inspired by torts and tarts and day in the kitchen.


  • Serving Size: 1 serving
  • Calories: 163
  • Fat: 3g
  • Carbohydrates: 6.4g
  • Fiber: .6g
  • Protein: 26.1g