Mexican Chicken Breast
Tender, juicy, flavorful chicken baked in just 20 minutes. Use it for tacos, burrito bowls, or just plated with your favorite toppings.
Ingredients
- 2 pounds Chicken Breast
- 2 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- ¼ teaspoon Cayenne Pepper
- ¼ cup Olive Oil
- ¼ 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, ¼ teaspoon Cayenne Pepper, ¼ cup Olive Oil, ¼ 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 20 minutes.
- 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
Calories: 156kcalCarbohydrates: 5gProtein: 26gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 77mgSodium: 1946mgPotassium: 557mgFiber: 0.2gSugar: 1gVitamin A: 59IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg
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