Lemon Pepper Chicken

Ingredients:
4 boneless, skinless chicken thighs
½ tsp sea salt
1 tsp ground pepper
2 tablespoons coconut or olive oil
Juice of one lemon
2 tbsp capers
Chopped parsley for garnish
Lemon slices, for garnish

Method:
• Dry the chicken thighs and using a mallet or skillet pound the thighs to an even thickness of about ½ inch. Season both sides with salt and pepper.
• Heat the oil in a skillet over medium high heat. Sear the chicken thighs for 5 minutes per side, or until cooked through and no longer pink inside. Remove the pan from the heat. Place the chicken on a platter, leaving the drippings in the pan.
• Add the lemon juice and capers to the skillet and use a whisk to scrape up the brown bits from the bottom of the pan. Pour the sauce over the chicken on the platter and garnish with parsley and lemon slices if desired.
Makes 4 servings, count each serving as 2 proteins and 1 fat

Recipe courtesy of "30 Day Ketogenic Cleanse” by Maria Emmerich