I love the combination of lime, garlic and cilantro. It makes a very tasty marinade but sometimes there’s just no time to marinate. Here’s a faster way to get the same great taste.
Use whatever boneless chicken you like. Whole boneless breasts were on sale so that’s what I used. Breast cutlets or boneless thighs would work well too.
- Boneless Chicken, 3 breasts
- Limes, 3 or 4
- Garlic, 4 to 6 cloves
- Olive Oil
- Cayenne or Chili Powder
- Cilantro, 1/4 cup, snipped
- Avocado, optional
Pour a little olive oil into a large skillet or saute pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed.
Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces.
Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn.
Serve it up with a lime wedge and a little avocado, over Tex Mex Rice if you like. Enjoy!