I found this recipe on Pinterest. I have made a few adjustments and added Red Pepper flakes. I like to prepare the chicken and marinade in the morning before I go to work. When I come home the chicken is perfectly marinated and ready for cooking. Makes for a very quick dinner at the end of a long day. I like to serve this with my Mexicali Cauliflower Rice or Quinoa. Very delightful! The chicken has such a fresh flavor after sitting with the lime juice, garlic and cilantro all day. And, I like to make a gravy out of the marinade which adds to the full and delicious flavor!
3 large boneless, skinless chicken breasts, butterflied and cut in half to make thinner pieces
2 Tablespoons lime juice
3 Tablespoons olive oil
½ cup fresh Cilantro, chopped
4 cloves garlic, minced or grated
2 teaspoons chili powder
Pinch of Red Pepper Flakes
Salt & pepper to taste
Place all ingredients into a gallon size bag or large container/bowl. Mix well, rubbing the spices into the chicken. Store in refrigerator for several hours to marinate. I like to prepare in the morning before I go to work.
Drizzle Olive Oil in a skillet – or spray a non-stick pan. Heat over medium-high heat.
Remove chicken from marinade; shake excess off chicken. Do not discard the marinade. Fry in pan for about five minutes; turn and cook an additional five minutes.
Place chicken on a plate; keep warm. Add the marinade to the pan; cook until boiling. Reduce heat and continue to cook until liquid reduces. Basically, you’re making a gravy out of the marinade.
Plate the chicken and drizzle a bit of the “gravy” over each breast.