Garlic Marinated Chicken

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(60g)
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  Garlic(180g)
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  Oregano, Dried(8g)
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  1/2 tsp salt ($0.02)
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  Freshly cracked pepper ($0.02)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Combine the olive oil, fresh lemon juice, minced fresh garlic, dried oregano, salt, and pepper in a large bowl or zip-top bag and stir until combined.
2. 2Slice each chicken breast horizontally to create two thinner pieces of even thickness, then place all chicken pieces into the marinade, ensuring they are completely submerged. Marinate for 30 minutes at room temperature, or up to 8 hours refrigerated, turning occasionally for even coating.
3. 3Heat a large skillet over medium-high heat for 2–3 minutes until hot. Remove the chicken from the marinade (discard excess marinade) and pat dry with paper towels.
4. 4Working in two batches to avoid crowding, cook the chicken pieces for 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer.
5. 5Transfer the cooked chicken to a cutting board and let rest for 5 minutes.
6. 6Slice the rested chicken as desired and divide evenly into 4 airtight containers while still warm.
7. 7Store the containers refrigerated for up to 4 days, or freeze for up to 3 months.