NUTRITION

SERVINGS

INGREDIENTS

6 ounce skinless, boneless chicken breast

3 cloves fresh garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

2 teaspoons extra virgin olive oil

1 medium lemon

1/4 teaspoon black pepper

1/2 teaspoon sea salt

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Finely mince the garlic cloves and chop the fresh rosemary and thyme.

• 3

  In a small bowl, combine the minced garlic, chopped herbs, and 1 teaspoon of olive oil to create an herb paste.

• 4

  Coat both sides of the chicken breast with the herb mixture, pressing gently to help it adhere.

• 5

  Heat the remaining teaspoon of olive oil in a large skillet over medium heat.

• 6

  Once the pan is hot, add the herb-crusted chicken breast and cook for 5-7 minutes on each side, or until golden brown and internal temperature reaches 165°F (74°C).

• 7

  While the chicken is cooking, slice half the lemon into thin rounds and reserve the other half for juicing.

• 8

  In the last 2 minutes of cooking, add the lemon slices to the pan and squeeze the juice from the remaining half over the chicken.

• 9

  Let the chicken rest for 5 minutes before slicing to retain its juices.

• 10

  Serve hot with the caramelized lemon slices and any pan juices drizzled over top.