1. In a small dish, mix together lemon pepper seasoning, vinegar, and extra virgin olive oil until fully combined. Whisk until seasonings are mostly combined.

2. Place chicken in a large Ziploc bag.

3. Add marinade to chicken in the bag and coat all the chicken pieces well by flipping and turning the bag.

4. Marinate in the fridge for a couple hours or overnight.

5. Once you’re ready to cook the chicken, warm coconut oil in a medium saucepan until melted.

6. Turn up the heat, so that the pan gets nice and hot.

7. Lay the chicken pieces flat in the hot pan, cover, and cook for about 4-5 minutes on one side. Then flip and repeat.

8. Cut open a thick slice of chicken to make sure it isn’t pink inside. If it’s done, serve it hot with 1 cup steamed veggies.