Ingredients
Scale
- 4 boneless chicken breasts
- Juice of 2 fresh limes
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Pico de gallo or salsa for serving (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Clean the chicken breasts thoroughly and pat them dry with a paper towel.
- In a large bowl, mix lime juice, chili powder, olive oil, salt, pepper, garlic powder, and cumin. Add chicken, coat well, cover, and marinate for at least 30 minutes.
- Preheat your grill to medium-high heat. Remove chicken from marinade, discarding leftover marinade. Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F (75°C).
- Let chicken rest for a few minutes, then slice and serve topped with fresh cilantro and accompanied by pico de gallo or salsa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe can be frozen for longer storage—wrap well to prevent freezer burn.
- Pairs well with steamed rice, garden salad, grilled vegetables, or tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg