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Chili Lime Chicken
by Preston Niebuhr
serves: 8
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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:
  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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