- One chicken breast with skin. Patted dry and seasoned with salt and pepper.
- One Zucchini cut into thick rings.
- Juice of two lemons.
- 20 grams of cold butter.
- Olive oil.
To prepare the zucchini, use a spoon and pour a drop of olive oil on each ring. Spread it around. Stack rings on top of each other like a column. This will oil both sides in a clean way. Heat a non stick pan. Cook each side of the zucchini on low to medium heat for about 3 mins each.
Heat olive oil till it starts to shimmer. Place chicken breast skin side down. Keep heat at medium and don’t even look at it for about 7 mins. Flip the breast and cook on all sides. Use a thermometer to check the progress. When the thickest part crosses 65C, add the butter and lemon juice to the pan. Mix then and coat the chicken with this sauce. After 3-4 mins, remove the chicken. It is more than cooked at 70C. If you cross 80C, then there is the risk of overcooking the tender breast and it will become chewy. Let the chicken rest for at least 8 mins before you slice it. This is VERY IMPORTANT.
Enjoy a super low carb and high protein lunch or dinner.