As an urban apartment dweller, I don’t have a grill (womp womp!), so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority. I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this has become my go-to method for quick prep.
Bonus points for using a microplane or small grater to add the zest of the lemon to the mix.
- 1 chicken breast
- Juice and zest of 1 lemon
- 1-2 teaspoons olive oil or melted coconut oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- In a plastic zip top bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
- Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness. I have also used an empty Nalgene bottle for the same purpose when I didn’t have a meat pounder. Improvise. Be a MacGuyver.
- Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
- Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
- Cook the chicken for 4-5 minutes per side or until completely cooked through.
- Let the meat rest for at least 5 minutes before slicing.
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