This week’s supply of keto dressing will stay! Shake firmly before use.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- olive oil cooking spray
- 1 lemon, quartered
- 4 skinless, boneless chicken breast halves
- ¼ teaspoon dried cilantro, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon onion salt, or to taste
Instructions
- Spray a large cast iron skillet with cooking spray and heat over low heat.
- Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Reviews
A simple recipe, however I suggest some changes. 1/4 teaspoon of each seasoning is nowhere near enough to coat 4 chicken breasts. I used that amount on EACH breast. I also found the poking with a fork to not only be unnecessary, but actually causes juices to escape from the chicken. I would also season BOTH sides of the chicken before putting it in the skillet. You will also need to cook this at a higher temp. Low is not really going to brown the chicken. I started mine at medium, then lowered it to medium-low for 7 minutes on the first side, and 5 on the second. I had pounded the chicken breasts down to an even 1″ thickness before starting. The breasts came out juicy and I liked the added lemon flavor.