1 to 1 1/2 pounds boneless chicken breast, pounded to 1/2-inch thickness
1/2 tsp coarse salt
1 tsp freshly ground pepper
2 tsp olive oil
1/4 cup freshly squeezed lemon juice
1. Pat the chicken breasts dry and season both sides with the salt and pepper.
2. Heat olive oil in a large nonstick skillet over medium-high flame. Place the chicken in the pan and cook for 6 to 8 minutes, turning once.
3. Turn off the heat and pour lemon juice over the chicken, serve.
4. Calories: 160, Carbs: 1.3g, Fat: 1.8g, Protein: 32.8g
Author Ellie Krieger
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