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Mexican Chicken Breast

Mexican Chicken Breasts Recipe

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus more for salsa
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable or canola oil
  • 2 cups diced ripe tomatoes (about 2 medium)
  • ½ cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Method
 

  1. Heat the oil in a large skillet over medium-high. Mix chili powder, cumin, garlic powder, 1 teaspoon salt, and pepper. Pat the chicken dry and coat all over with the spice blend.
  2. Sear the chicken for 5 to 6 minutes until golden, then flip and cook 4 to 5 minutes more, until 165°F. Transfer to a cutting board to rest.
  3. While the chicken rests, stir together the tomatoes, red onion, jalapeño, cilantro, lime juice, and ½ teaspoon salt.
  4. Slice the chicken against the grain, top with the salsa, and serve with an extra lime wedge.

Notes

Pounding the chicken to an even thickness is the real key here, so don’t skip it. If your chicken breasts are very large, slice them in half horizontally first, then pound lightly. The salsa can rest at room temperature while you cook the chicken, and any leftovers keep well for a couple of days.