Lemon Pepper Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

2 chicken breasts (~250 - 300g / 8 - 10oz each)

2 lemons (Note 1)

1 tbsp olive oil

3 tbsp flour

1/2 - 3/4 tsp salt

2 1/2 tsp cracked black pepper (adjust to taste) (Note 2)

1/2 tsp garlic powder (or sub with onion powder) (Note 3)

1 tbsp olive oil

Fresh parsley (, for garnish)

Directions

Cut the chicken in half horizontally to make 2 steaks. Optional: pound to make them even thickness around 1cm / 2/5" thick (I do this).

Zest the lemons to make 1 1/2 - 2 tbsp lemon zest. Avoid grating too much of the white part - it's bitter.

Place zest into bowl with 1 tbsp olive oil and mix to combine. Add chicken and use your hands to slather oil mixture onto chicken.

Mix flour, salt, pepper and garlic powder in a shallow bowl.

Dip chicken into flour mixture, shaking to remove excess.

Heat oil in a skillet over medium high heat. Cook chicken for 2 minutes on each side, or until golden.

Optional: Slice zested lemon and cook the slices, like pictured.

Serve chicken, garnished with fresh parsley if using.

Nutrition

• Serving Size: 141 g
• Calories: 291 kcal
• Total Fat: 11.6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10.6 g
• Cholesterol: 107 mg
• Sodium: 436 mg
• Total Carbohydrate: 5.6 g
• Dietary Fiber: 0.5 g
• Protein: 41 g