My Mexican Chicken
Experience the vibrant flavors of the Southwest with "My Mexican Chicken," a quick yet flavor-packed recipe perfect for any weeknight dinner. Featuring tender, juicy chicken breasts marinated in a zesty blend of lime juice, garlic, cumin, chili powder, and a touch of honey for balanced sweetness, this dish delivers bold Mexican-inspired spice in every bite. A hint of jalapeño adds optional heat, while fresh cilantro provides a refreshing finish. Whether grilled to perfection or seared in a skillet, this versatile dish pairs beautifully with warm tortillas, fluffy rice, or a crisp garden salad. Ready in just 40 minutes, this easy Mexican chicken recipe is ideal for family meals or casual entertaining, bringing authentic flair to your table with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 pieces garlic cloves (minced)
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon honey
- 1 piece jalapeño (finely chopped, optional)
- 2 tablespoons fresh cilantro (chopped)
Instructions
Clean and pat dry the chicken breasts with a paper towel.
In a large mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, chili powder, dried oregano, salt, black pepper, honey, and jalapeño (if using). Mix well to create a marinade.
Add the chicken breasts to the bowl, ensuring each piece is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat a large skillet or grill pan over medium-high heat.
Remove the chicken breasts from the marinade, allowing any excess marinade to drip off, and place them on the hot skillet.
Cook the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro before serving. Serve with rice, tortillas, or a crisp salad for a full Mexican-inspired meal!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.2 g | ||
| Protein | 218.0 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
