Ingredients
Juice of 2 lemons
2 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
4 boneless, skinless chicken breasts
4 tablespoons fresh parsley, chopped (optional)
4 lemon slices (optional)
Instructions
- Combine lemon juice, olive oil, lemon pepper, basil, oregano, and salt in a resealable gallon-size plastic bag. Add chicken breasts to bag and shake to coat. Marinate in the fridge at least 30 minutes and up to 8 hours.
- Heat a heavy skillet over medium-high heat. Add chicken to skillet; discard marinade. Cook 6 to 7 minutes on each side. Temperature of chicken should be 165 degrees using an instant-read thermometer.
- Garnish with parsley and lemon slices, if desired.
Yield
Serves 4-6
Prep time
5 minutes
Cook time
20 minutes
Total time
25 minutes
Nutrition
- Calories
- 350 calories
- Carbohydrates
- 2g
- Fat
- 13g
- Fiber
- 0g
- Protein
- 53g
- Saturated fat
- 2g
- Sodium
- 360mg
- Sugar
- 1g
