Mexican Chicken Breast
For 12 years, I owned a meal assembly business, creating marinades that added bold, vibrant flavor to all kinds of proteins. This Baked Mexican Chicken Breast is a perfect example—packed with zesty spices, fresh lime juice, and just the right amount of heat. It bakes up juicy and tender in just 20 minutes, making it a quick and easy weeknight dinner that delivers perfect results every time.
Serve it with a Mexican-inspired coleslaw or southwest macaroni salad for a complete meal, or slice it up for tacos, burrito bowls, or meal prep lunches. However you use it, this Mexican-spiced chicken will be a go-to in your kitchen!
Why you’ll love this Mexican chicken recipe
- Pantry-Friendly Ingredients – You probably already have most of these simple, flavorful spices in your kitchen!
- Great for Meal Prep – This chicken reheats beautifully for leftovers, making it a perfect make-ahead protein option.
- Packed with Flavor– A zesty, well-balanced marinade ensures every bite is juicy, tender, and loaded with bold Mexican spices.
Simple ingredients
How to Make Baked Mexican Chicken Breast
Step 1: Prepare the Marinade
Step 3: Marinate the Chicken
Step 3: Bake the Chicken
Step 4: Rest and Serve
Ways to use
One of the best aspects of this dish is its versatility, here are some great ways to use the cooked chicken:
- Taco Salad: Layer your favorite greens with slices of this zesty chicken for a refreshing salad.
- Tacos: Slice the chicken and tuck it into soft or hard shell tacos, topped with your preferred fixings.
- Simple Plating: Present the chicken with a topping of sour cream, pico de gallo, and shredded cheddar cheese for a classic touch.
- Burrito Bowls: Create a hearty bowl with the chicken, rice, enchilada sauce or salsa, cheese, diced red bell pepper, sour cream, and a sprinkle of green onions for a burst of flavor.
- Chicken Enchiladas: Shred the chicken and roll it up in tortillas smothered with enchilada sauce and cheese for a comforting meal.
Recipe
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Mexican Chicken Breast
Ingredients
- 2 pounds Chicken Breast
- 2 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lime Juice
Instructions
- In a large ziplock bag or shallow dish, combine all the ingredients but the chicken. Whisk until the ingredients are fully blended.2 pounds Chicken Breast, 2 Tablespoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Oregano, 1 teaspoon Salt, 1/4 teaspoon Cayenne Pepper, 1/4 cup Olive Oil, 1/4 cup Fresh Lime Juice
- Place the chicken breasts to the marinade, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours.
- When ready to cook, preheat your oven to 400°F.
- Remove the chicken from the marinade and place the pieces on a baking sheet. Discard any leftover marinade. Bake for 18 minutes, or until the internal temperature reaches 165°F
- Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken juicy and tender.
Notes
Storage
Fridge: Leftover chicken should be stored in an airtight container for up to 4 days in the fridge. Fridge: You can marinade the chicken and freeze it in a freezer bag for up to three months.Thaw the chicken in the fridge over night for at least 24 hours before baking. TIPS- Pound the Chicken to Even Thickness: Before marinating, gently pound the chicken breasts to an even thickness using a meat mallet. This promotes even cooking, preventing the thinner parts from drying out before the thicker parts are done.
- Line Your Baking Sheet: To make cleanup easier and prevent sticking, line your baking sheet with parchment paper or aluminum foil before placing the chicken on it.
- Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It’s done when it reaches 165 degrees Fahrenheit.
- Let the Chicken Rest: Allow the chicken to rest for 5 minutes after baking. This helps the juices redistribute throughout the meat, making it more tender and juicy when sliced.
Nutrition
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Thanks for the great recipe for “spicing” up my boring chicken!!
It was so good.
Thank you Randi!
So much flavor. We’ll be making this chicken over and over again!
I only see a full recipe for a flank steak not the chicken. Do you have the chicken one?
Hi Jess! I’m so sorry for the confusion, and thank you for bringing it to my attention! The recipe card issue has been fixed now, thanks to a little help from my IT guru. 😊 I hope you’ll give the chicken recipe a try – I’d love to hear how it turns out for you.