Ingredients
- 2 tablespoons extra virgin olive oil
- 4 chicken breast halves , boneless skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Lemon Herb Sauce:
- 1 clove garlic , peeled
- 1/4 teaspoon kosher salt
- 1/2 cup fresh parsley , chopped
- 1/3 cup fresh mint , chopped
- 1 1/2 teaspoons coarse ground black pepper
- 1 lemon , zested and juiced
- 1/3 cup extra virgin olive oil
Instructions
Roast Chicken:
- Preheat the oven to 450 degrees.
- Place a large ovenproof skillet over medium-high heat with olive oil on the base of the pan.
- Season each chicken breast with salt and pepper.
- Place the chicken in the skillet and cook until brown and crisp, about 3-4 minutes.
- Flip and cook for another 1 minute.
- Transfer skillet to the oven, and bake for 6-8 minutes.
- Let chicken rest for 5 minutes before slicing.
Sauce:
- Smash the garlic cloves, then sprinkle salt over the top, and mash into a paste with the side of your knife.
- Transfer the paste to a blender with parsley, mint, pepper, lemon zest, and lemon juice.
- Pulse until coarsely chopping, and slowly add in the olive oil.
- Serve over the chicken.
Nutrition
Calories: 367kcal | Carbohydrates: 4g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 865mg | Potassium: 535mg | Fiber: 2g | Sugar: 1g | Vitamin A: 836IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 1mg
