Serves 3
3 boneless chicken breasts ( around 5 oz each)
Limes, 3-4
Garlic, 4-6 cloves
Olive Oil, 2 TB
Cumin
Cayenne/Chili Powder
Cilantro, 1/4 cup chopped
1. Mince the garlic, chop the cilantro and zest a lime. Juice the lime along with two more. You can cut the last lime into wedges alongside an avocado for garnish for the table if wanted.
2. Between plastic wrap pound chicken to a thinner consistency. This helps the chicken cook faster. You can also cut the chicken in chunks depending on what your using it in.
3. Heat a large skillet on medium high heat (I used a cast iron skillet). Pour the olive oil in the pan and heat til very hot but not smoking. Add the chicken and let it cook undisturbed.
4. Once the chicken is browned on the bottom and will easily let go of the pan, sprinkle generously with cumin, cayenne, and chili powder. Let it cook another minute or two until about halfway cooked.
5. Turn the chicken and let it cook another few minutes, long enough to brown. Sprinkle some more spices on other side. Reduce the heat to medium low and sprinkle garlic and lime zest in pan. Stir and let it cook a few more minutes but be careful not to let it burn.
6. Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan. At this point I added some sliced green peppers which I sprinkled with a little of the spices. It goes really well as a side.
7. Remove the chicken and peppers if you use them from the pan. Sprinkle the chicken with cilantro.
Nutrition (1 Serving with 1/2 cup green pepper strips)
Calories 382
Fat 19
Carbs 9
Protein 41
Fiber 3
Note: You could lower this to 341 calories and 14 grams of fat if you use only 1 tsp of olive oil per chicken breast.
