Prep the chicken: Pat the chicken dry. If using breasts, slice horizontally to create thinner cutlets or gently pound to even thickness (about 1/2–3/4 inch). This helps it cook evenly and stay tender.

Make the marinade: In a bowl, whisk lemon zest, lemon juice, olive oil, black pepper, salt, garlic, onion powder, and honey (if using).

Marinate: Add chicken and coat well. Rest 20–30 minutes at room temperature or up to 8 hours in the fridge. Short marinades work because lemon is potent—don’t overdo it.

Preheat and heat the pan: Set the oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high with a light slick of oil.

Sear: Remove chicken from marinade, letting excess drip off. Sear 2–3 minutes per side until lightly browned. Avoid crowding; work in batches if needed.

Finish cooking: Transfer the skillet to the oven and cook 6–10 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). No oven? Lower heat to medium, cover, and cook on the stovetop until done.

Rest: Move chicken to a plate and rest 5 minutes. This keeps juices inside for a tender bite.

Serve: Slice and sprinkle with extra lemon zest, chopped herbs, and an extra grind of pepper. Pair with your chosen high-protein sides.

Optional sauce: Stir together Greek yogurt, a squeeze of lemon, pinch of salt, and a touch of pepper for a creamy, protein-rich topping.