Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • Zest of 1 lemon
  • 2 teaspoons dried oregano (5 grams)
  • 1 teaspoon garlic powder (3 grams)
  • 1 teaspoon onion powder (3 grams)
  • 1 teaspoon salt (6 grams)
  • ½ teaspoon black pepper (2 grams)
  • Fresh parsley, chopped (optional, for presentation)
  • Lemon wedges (for serving)

Instructions:

  1. Pat chicken breasts dry with paper towels and place in a large bowl.
  2. In a separate bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, onion powder, salt, and pepper. Whisk until well mixed.
  3. Pour marinade over chicken breasts. Toss to coat. Let sit for about 5 minutes.
  4. Heat a large skillet over medium-high heat. Add a drizzle of olive oil if desired.
  5. Add marinated chicken to the skillet and cook for approximately 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
  6. Remove chicken from the skillet and let rest for 5 minutes to retain juices.
  7. Slice, garnish with fresh parsley, and serve with lemon wedges.