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Recipes

Lemon Pepper Chicken

Andrew Soucier

4 boneless, skinless organic chicken breasts

Coarse black pepper and coarse sea salt

Juice and zest of 2 lemons

4 tablespoons extra virgin olive oil

  1. Coat chicken in coarse black pepper and season lightly with salt.
  2. In a small bowl, combine lemon zest and juice with extra virgin olive oil.
  3. Place sauté pan over medium-high heat. Fill the pan until 1/4 inch deep with marinade.
  4. Cook chicken breasts 6-7 minutes on each side, adding marinade as needed to keep the chicken lightly covered while cooking. Make sure it is cooked all the way through.
  5. Transfer to a serving platter and brush with the reserved marinade.