Low Iodine Easy Lemon Pepper Chicken

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp lemon zest (from about 1 lemon)
1 tsp coarsely ground black pepper
1 tsp kosher salt
½ tsp garlic powder
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pan sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, thinly sliced
½ cup low-sodium chicken broth
2 tbsp fresh lemon juice (from about 1 lemon)
3 sprigs fresh thyme

For serving

1 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels.
2
In a small bowl, combine the lemon zest, coarsely ground black pepper, kosher salt, and garlic powder. Rub the mixture evenly over both sides of each chicken breast.

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