Jalapeño Lime Chicken (GF, Paleo, Low Cal

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts

• Produce

  • 1 Cilantro & lime
  • 1 Jalapeno sliced into

• Condiments

  • 3 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on skinnyfitalicious.com

Description

Ingredients

• 3 chicken breasts
• 1 tbsp extra virgin olive oil
• 3 tbsp freshly squeezed lime juice
• ½ tsp cumin
• ¼ tsp red pepper flakes
• salt & pepper to taste
• 1 jalapeno sliced into quarter inch pieces
• cilantro & lime for topping

Directions

• Make the marinade by combing the extra virgin olive oil, lime juice, cumin, red pepper, salt & pepper in a bowl with 2-3 slices of jalapeño.
• To a plastic container or plastic bag, add the chicken breasts & marinade. Refrigerate 2-3 hours (overnight is even better!) to allow chicken breasts to soak up the lime-y good marinade.
• Remove the chicken from the refrigerator 20 minutes prior to cooking to bring to room temperature.
• Heat a grill pan over medium heat (alternatively you can grill these), place the chicken & marinade on the heated pan.
• Cook 7-8 minutes until the chicken browns on the bottom. Flip the chicken and cook another 7-8 minutes on the other side until cooked through completely. Depending on the thickness of the chicken, you may need more or less time.
• Remove chicken from the grill pan, serve immediately and garnish with lime, cilantro and 5 minute blender salsa!

Nutrition