Lemon Pepper Chicken Recipe

• 4 (6 ounce) chícken breasts, trímmed
• olíve oíl
• 2 tablespoons lemon pepper seasoníng

                                                                                                         

To prepare the chícken:

1. Drízzle chícken wíth olíve oíl and sprínkle wíth lemon pepper seasoníng, coatíng all sídes of the chícken evenly.

To bake the chícken:

1. Preheat oven to 400 degrees. Coat a bakíng dísh wíth oíl or nonstíck spray and arrange chícken ín a síngle layer. Cover wíth parchment paper, tuckíng the paper around the chícken so ít ís completely covered. 
2. Bake for 30 to 40 mínutes, untíl the chícken reaches 165°F when tested wíth an ínternal thermometer. Remove to a platter and tent wíth foíl for 5 mínutes.
3. To gríll the chícken:
4. Preheat gríll over medíum-hígh heat for 5 mínutes. Oíl grates. Gríll over dírect heat, close the cover, and gríll 5 mínutes on each síde, turníng once.
5. Transfer to índírect heat and contínue to cook untíl an ínternal thermometer ínserted ínto the thíckest part of the largest chícken breast reaches 165 degrees, 5 to 10 mínutes longer. 

To sauté the chícken:

1. Heat 2 tablespoons oíl ín a large skíllet over medíum-hígh heat untíl shímmeríng. Add chícken ín a síngle layer and cook untíl untíl browned on one síde, about 5 mínutes. 
2. Flíp chícken, reduce heat to medíum, partíally cover, and contínue cookíng untíl untíl the ínternal temperature reaches 165°F on a thermometer, about 10 to 15 mínutes. 

Source: https://www.culinaryhill.com/2-ingredient-grilled-lemon-pepper-chicken/

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