Dilly Lemon Chicken

1: Add chicken breasts to a gallon ziploc bag.

2: Add olive oil, lemon zest, and spices (garlic powder, dill weed, parsley, onion powder, salt, and pepper) to the bag.

3: Shake the bag until everything is well coated.

4: Refrigerate for at least 2 hours, up to 8 hours prior to cooking.

5: Heat a little olive oil in a sauté pan and cook chicken for 5-7 minutes per side, depending on thickness, flipping only once to form a golden crust.

6: In the last minute of cooking, squeeze an entire lemon over the chicken for extra zing.

7: If grilling, let the chicken finish cooking, then place onto a platter and squeeze with lemon.