Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 2 tablespoons coarsely ground black pepper (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat) (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon zest, lemon juice, black pepper, garlic powder, salt, and red pepper flakes (if using).
  2. Place the chicken breasts in the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  4. Remove the chicken from the marinade (discard excess marinade). Place chicken breasts in the hot skillet, ensuring not to overcrowd.
  5. Sear for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. The chicken should be golden brown and cooked through.
  6. Remove the chicken from the skillet and let it rest for 5 minutes before slicing. Garnish with fresh parsley and lemon wedges, if desired.