Ingredients
- 4 chicken breasts (4 to 5 ounces each)
- ½ teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- ¼ cup freshly squeezed lemon juice
Instructions
- Pound the chicken breasts to an even thickness of about ½ inch.
- Pat the chicken breasts dry and season both sides with the salt and pepper.
- In a large nonstick skillet, heat the oil over medium high heat.
- Place the chicken in the pan and cook for 6 to 8 minutes, turning halfway through.
- Turn off the heat and pour the lemon juice over the chicken and serve.
Cook’s Notes
Nutritional Estimates Per Serving: 160 calories, 2 g fat, 1 g carbs, 1 g fiber, 33 g protein . You can also use lemon pepper instead of the black pepper, which is what I did the last time I made them.
