This chicken is best cooked in an a cast iron skillet. Don’t worry, its a total myth that you can’t cook acidic food (lime, lemon, tomato, etc) in a cast iron skillet. If your skillet is well-seasoned, you should have no problems. But if you are weary about cooking lime juice in your skillet, this recipe easily converts to a sheet pan recipe with no extra steps.

MEAL PREP: Using a meat tenderizer, pound the chicken until thin and uniform in thickness. In a plastic bag, combine the lime juice, olive oil, garlic, cumin, 1/4 cup of cilantro, and black pepper. Add the chicken and marinade in the refrigerator until ready to cook.

Ingredients:

  • 4 chicken breasts
  • 1/2 cup cilantro, chopped and divided into 1/4 cup portions
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 tablespoon garlic, minced
  • Olive oil cooking spray
  • Black pepper to taste
  • Cumin to taste
  • 1 oz tequila, optional
  • Minute Jasmin Rice cups

Directions:

  1. Using a meat tenderizer, pound the chicken until thin and uniform in thickness.
  2. In a plastic bag, combine the lime juice, olive oil, garlic, cumin, 1/4 cup of cilantro, and black pepper. Add the chicken and marinade in the refrigerator for at least 30 minutes.
  3. Heat a cast iron skillet to medium heat. Coat with olive oil spray.
  4. Add the chicken and cook on each side until brown. For the last few minutes of cooking, drizzle the tequila over the chicken for a little extra flavor (optional). The internal temperature of the chicken should reach 165F.
  5. Serve alongside 1/2 cup of jasmine rice for women (1 cup for men) and a side salad.

Sheet Pan Variation: Bake on a sheet pan at 400F for 20-25 minutes or until internal temperature reached 165F.

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