Ingredients:

  • 1.5 lb chicken breast, skinless and boneless
  • 2 tablespoons avocado oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions:

  1. Prep the poultry. Pat the 1.5 lb chicken breast dry with paper towels. Note: Surface moisture is the enemy of a golden sear; if it's wet, it will steam instead of browning.
  2. Whisk the marinade. In a small bowl, combine 1/4 cup lemon juice, 1 tablespoon zest, 4 cloves minced garlic, 1 teaspoon oregano, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  3. Toss and coat. Place the chicken in a shallow dish and pour the herb mixture over it, turning to coat every inch.
  4. Heat the skillet. Add 2 tablespoons avocado oil to your pan over medium high heat until the oil shimmers and a drop of water flicked into it sizzles immediately.
  5. Begin the sear. Carefully lay the chicken into the pan, moving away from you to avoid splatters.
  6. Maintain the crust. Cook for 5-7 minutes without moving the meat until the edges turn opaque and a deep golden crust forms. Note: If the meat sticks, it isn't ready to flip yet.
  7. Flip and finish. Turn the chicken over and cook for another 5-8 minutes.
  8. Verify doneness. Insert your thermometer into the thickest part until it reads exactly 165°F.
  9. Rest the meat. Remove the chicken to a plate and let it sit for 5 minutes until the fibers relax and reabsorb the internal juices.
  10. Serve immediately. Slice against the grain for the most tender bite.