Salt and pepper
Drizzle a little olive oil on each chicken breast to lightly coat.Season each chicken breast with salt and pepper.
Heat a nonstick grill pan over medium-high heat.
Grill chicken for 4 minutes on each side or until cooked through.
Allow chicken to rest for about 5 to 10 minutes before slicing. This will prevent the chicken from drying out.
Note: If making ahead of time, refrigerate and store in covered container for up to 3 days. I usually cook and cube the chicken and store for salads during the week.
This recipe brought to you by Sophie in the Kitchen