Lemon Pepper Chicken - Claro Meals

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32 pounds)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil

03 - 1 tablespoon freshly cracked black pepper

04 - 1 teaspoon sea salt

05 - Zest of 1 lemon

06 - Juice of 1 lemon (about 2 tablespoons)

07 - 2 garlic cloves, minced

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley

09 - Lemon wedges, for serving

# How To Make It:

01 - Pat chicken breasts dry using paper towels to remove excess moisture.

02 - In a large mixing bowl, whisk together olive oil, black pepper, sea salt, lemon zest, lemon juice, and minced garlic until fully incorporated.

03 - Add chicken breasts to the bowl and toss to coat evenly. Allow to marinate for 10 to 15 minutes while preheating the cooking equipment.

04 - Preheat oven to 400°F. Arrange chicken on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes or until internal temperature reaches 165°F.

05 - Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook chicken breasts 5 to 7 minutes per side until golden brown and fully cooked.

06 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -

It comes together in 35 minutes, which means you can make it on a Tuesday without stress.
The lemon keeps things bright and fresh, cutting through rich butter without heaviness.
Crispy golden skin on the outside, juicy inside, every single time if you follow one small trick.

02 -

Oversized chicken breasts cook unevenly. If yours are thick, butterfly them gently or pound them thin before starting so they cook through at the same time.
The lemon zest goes into the marinade, not sprinkled on at the end. This way the oils infuse the oil instead of sitting on top.

03 -