Ingredients
4 boneless, skinless chicken breasts
1/2 cup fresh lime juice
1/4 cup soy sauce (or tamari for gluten-free)
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp dried oregano
1/4 cup fresh cilantro, chopped
1 tbsp cooking oil
1 cup shredded Colby Jack or Mexican cheese blend
Fresh pico de gallo, for garnish
Crispy tortilla strips, for garnish
Instructions
1. In a bowl, whisk together lime juice, soy sauce, garlic, cumin, chili powder, oregano, and cilantro to create the marinade.
2. Place chicken in a resealable bag, pour marinade over it, and refrigerate for at least 30 minutes.
3. Heat oil in a skillet over medium-high heat and cook chicken for 6-8 minutes per side, or until it reaches 165°F.
4. Top each chicken breast with shredded cheese and cover the pan or place under a broiler for 1-2 minutes to melt.
5. Garnish the chicken with pico de gallo and tortilla strips before serving.
Notes
For best results, pound chicken to an even thickness before marinating to ensure it cooks evenly. Let the cooked chicken rest for 5 minutes before serving to keep it moist and juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Sear
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 455
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 160mg