Instructions

• Pat the 1 boneless skinless chicken breast dry with paper towels. If the breast is uneven or thick, butterfly (cut horizontally) and/or place between plastic wrap and pound with a meat tenderizer or rolling pin until the thickness is even (about 1/2 inch).
• In a large bowl whisk together: 1 1/2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped fresh cilantro, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, and 1/8 tsp crushed red pepper flakes.
• Add the chicken breast to the bowl and turn to coat fully in the marinade. Let sit at room temperature for 15 minutes, or cover and refrigerate for a few hours for more flavor.
• Preheat a grill pan over medium-high heat until hot (a few drops of water should sizzle). Brush the pan with 2 tsp avocado oil (or 2 tsp olive oil if you prefer the substitute).
• Place the marinated chicken on the hot grill pan. Cook undisturbed for about 4–6 minutes until grill marks form and the chicken releases easily, then flip with tongs and cook the other side for another 4–6 minutes. Cook until an instant-read thermometer inserted into the thickest part reads 165°F.
• Remove the chicken from the pan and rest on a cutting board (or leave off the heat in the pan) for 5–10 minutes to let the juices settle.
• Sprinkle with the remaining 1 tsp chopped fresh cilantro and serve.