This recipe was super easy with great flavour. I thought it would be really spicy but it wasn’t! Enjoy 😊
• 2-3 chicken breasts pounded thin (1 pound)
Chipotle Chicken Rub
• 2 tablespoons olive oil
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lime juice
1 In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.*
2 STOVETOP DIRECTIONS
3 If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
4 Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
5 GRILLING DIRECTIONS
6 If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
7 Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
8 Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
9 Remove chicken from grill and let rest 5 minutes before slicing.
Nutrition: 259kcal, 7.8g fat, 37.3g carbs, 13.4g protein
*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.
**Total time does not include marinating chicken as this time will vary per individual.
Sherry Morton-Jibb RYT, PTS, FIS, HWL
Certified Pilates Mat & Reformer Instructor
Sher-Fit Personal Training, Yoga & Pilates