Lemon Oregano Chicken Breasts
This lemon oregano chicken is bright, savory, and ready in a flash without a marinade.
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Ingredients
- 1 ½ lb chicken breasts, about 2 pieces
- ½ teaspoon salt
- 1 ½ teaspoons oregano
- 1 ½ tablespoons olive oil
- 1 lemon, zested and juiced
Instructions
Prep:
- On a flat surface, butterfly the chicken breasts by slicing them horizontally through the middle. Pat them dry with a paper towel. Season them with salt and oregano on both sides. Zest the lemon over one side of the chicken breasts.
Cook:
- Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan, lemon zest side down, and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Squeeze half a lemon over the chicken breasts in the pan and remove them onto a plate.
Serve:
- Serve the chicken breasts and squeeze a little more fresh lemon juice.
Notes
- Whole chicken breasts, without butterflying them, will take about 7 minutes per side to cook.
Nutrition
Serving: 1 serving | Calories: 250kcal | Carbohydrates: 3g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 489mg | Potassium: 676mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 1mg
