Perfect Pan-Seared Chicken Breasts

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Perfect Pan-Seared Chicken Breasts

Yield 4

ingredients

• 4 (4-ounce) boneless, chicken breasts, trimmed and pounded to even thickness
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Take chicken out of the fridge 30 minutes before cooking (for best results).
2. Pat the chicken dry with paper towels. Season both sides with sea salt and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, until cooked through and browned. Use a meat thermometer to check for doneness – remove immediately once it reaches 165 degrees F.
4. Slice, chop, or shred and use as desired.

Nutrition Facts

Calories

196

Fat

10 g

Sat. Fat

2 g

Carbs

0 g

Fiber

0 g

Net carbs

0 g

Sugar

0 g

Protein

26 g

Sodium

636 mg

Cholesterol

83 mg