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In a small dish, mix together lemon pepper seasoning, vinegar, and olive oil until fully combined. Whisk until seasonings are mostly combined.
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Place all chicken in a large Ziploc bag.
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Add marinade to chicken in the bag and coat all the chicken pieces well by flipping and turning the bag.
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Marinate in the fridge for a couple hours or overnight.
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Once you’re ready to cook the chicken, warm coconut oil in a medium saucepan until melted.
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Turn up the heat, so that the pan gets nice and hot.
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Lay the chicken pieces flat in the hot pan, cover, and cook for about 4-5 minutes on one side. Then flip and repeat.
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Cut open a thick slice of chicken to make sure it isn’t pink inside. If it’s done, serve it hot with steamed veggies or cold iceberg lettuce as a side. YUM!