This recipe lives up to its name. It is absolutely "quick and easy".
Find the original recipe at the link above.
Ingredients:
4 Boneless skinless chicken breast
2 lemons juiced (1/2 cup)
2 Tbls olive oil/avocado oil
2 tsp. lemon pepper
1 tsp. dried basil
1 tsp. dried oregeno
1/4 tsp. salt
**The first time I made this, I didn't have lemon pepper or basil, so I only used oregeno. I'm sure you could use any seasoning you want or have on hand. Salt and Pepper would be just fine as well.
**I didn't have time to marinate it, so I seasoned the chicken and then let it sautee in the lemon juice.
Instructions:
Marinate:
1. Place chicken breast in a gallon size resealable plastic bag. Pour in the lemon juice, olive oil, and seasonings. Shake it a bit to coat the chicken. Let marinate in the fridge for 30 minutes or up to 8 hours.
2. Heat a heavy skillet over medium high heat.
3. Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.
4. Cook chicken 6 - 7 minutes per side. Continue cooking until the internal temperature reaches 165 degrees Fahrenheit.
Serve hot and enjoy!
No time to marinate:
1. Heat a skillet over medium high heat. Drizzle 1-2 tablespoons of Avocado oil in the skillet.
2. Cut chicken breasts in half lengthwise and season both sides.
3. Place chicken in the skillet and pour in the lemon juice.
4. Cook for 6 -7 minutes on both sides.
5. Cook until internal temperature reaches 165° F
Serve and enjoy!
We served the chicken with purple potatoes and broccoli.
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