To prepare the lemon pepper seasoning: Preheat the oven to the lowest setting. (170 degrees F) Line a cookie sheet with parchment paper. Spread the lemon zest onto one section of the prepared baking sheet in an even layer, taking care there aren’t any clumps. Place the peppercorns on the sheet in another section, keeping them separated from the lemon. Bake until the lemon is completely dry. Approximately 30-40 minutes. You will be able to tell because the color will deepen and it will be crunchy, not soft.

Transfer the peppercorns to a small food processor or spice grinder. Pulse them until they are finely ground. Add in the dried lemon zest and salt and give a quick pulse to combine everything. 

To prepare the chicken: Preheat the oven to 400 degrees F. 

Brush the outsides of the chicken breasts with olive oil and sprinkle with the lemon pepper.  

Place in a baking dish and bake uncovered for 20-30 minutes, depending on the size of the chicken breasts. (internal temp of 165 degrees F)

Let chicken rest for about 10 minutes before slicing and serving.

Serve with additional fresh lemon slices, fresh basil or rosemary for added flavor, if desired.