Here is a recipe with some spice, some zest, and lots of flavor!
4 boneless skinless chicken breasts
1/2 cup cracked black peppercorns
1/4 cup freshly squeezed lemon juice
Brush chicken with olive oil. Sprinkle both sides liberally with salt.
Place pepper in a pie pan. Dredge chicken in black pepper.
Let rest for 2-3 minutes.
Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
Add chicken and cook 2 minutes per side, or until browned on both sides.
Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375° until internal temperature reaches 165°.
Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.