Pan-seared Lemon Herb Chicken Breast

Pat dry 4 boneless, skinless chicken breasts (about 6 oz each).

In a small bowl, combine 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add chicken breasts to the hot skillet and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).

Remove chicken from heat, squeeze the juice of 1 lemon over the chicken, and let rest for 5 minutes before serving.