Sunday, June 28, 2009

Fiesta Chicken Breasts

When I was in high school, my mom made this marinade for chicken breasts often, and because it was so versatile, we rarely got tired of the recipe! I say "we" very loosely, my dad always complained when we had chicken, irregardless of how well my mom cooked it. I guess he was always more of a meat-and-potatoes kind of guy.

My mom served this chicken as a main dish, over salad, in wraps with sour cream, wild rice and pepperonci peppers (which I took to my crappy job in high school every day), and sometimes in tacos. This recipe is really easy, and if you have a grill skillet (which is how my mom and I make this recipe), you can enjoy this chicken dish any time of the year!

Fiesta Chicken Breasts

Serves 3-4


4 boneless, skinless chicken breast halves


Juice of 1/2 lime or lemon (~ 1 Tbs)
1 Tbs honey (or agave nectar)
1/2 tsp cumin (or Zesty Spice Mix)
1 Tbs chopped fresh cilantro or parsley (1 tsp if using dried herbs)
2 Tbs olive oil


1. Pound the chicken breast halves to uniform 3/8"-1/2" thickness between two sheets of wax paper (this helps prevent the spread of salmonella, and keeps the kitchen cleaner in general).

2. Mix the marinade, and coat the chicken well on each side, and allow to sit for 5 minutes. *Do not allow the chicken to sit much longer than 5 minutes, as the acidity of the lime/lemon can degrade the meat if left too long.

3. Grill or broil until lightly browned.

4. Serve with Zesty Oven Fries as a side dish for a mini-barbecue, top a salad or make some fast and fresh chicken tacos! Be creative!

1 comment:

Anshika said...

Wow this dish is so easy to make.


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