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| For Chili Lime Chicken Tacos | |||||
| Ingredients: | |||||
| 1 lbs | Chicken Breast, 1/2 thick | ||||
| 2 T | Olive oil | ||||
| 1 tso | chili powder | ||||
| 1/2 tsp | Ground cumin | ||||
| 1/2 tsp | smoked paprika | ||||
| 1/2 tsp | Onion powder | ||||
| 1/2 tsp | garlic powder | ||||
| 3/4 tsp | salt | ||||
| 1/4 tsp | pepper | ||||
| 1 tsp | brown sugar | ||||
| 1 | Fresh Squeezed Lime Juice | ||||
| 1 | Zest from Lime | ||||
| Directions: | |||||
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In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Garnish with extra fresh lime juice if desired. |
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