This Mexican-inspired Spicy Chicken Breast recipe is a quick and easy weeknight dinner option for singles. The recipe can be doubled, tripled, or quadrupled for dinner guests and families.
This high-protein, lean chicken recipe packs quite a punch. The tang of the lime juice compliments the heat of the jalapeno and the cayenne pepper. While the white onion adds a touch of sweetness, the cilantro comes in swinging with a kick of freshness. This is my version of an easy Mexican-inspired weeknight dinner for one.
While in the Montreal area, I like to use organic chicken breasts from Les Fermes Valens, a local Quebec farm offering a variety of organic options. Their products are available at IGA, organic shops in Montreal, and can be delivered right to your door.
What is your favorite Mexican dish? Share your thoughts with me in the Comments section below.
Here’s the recipe.
- 1 medium organic chicken breast, boneless and skinless
- ½ teaspoon ground cayenne pepper
- Fine sea salt
- Ground black pepper
- 1 tablespoon chopped jalapeno
- 2 tablespoons chopped cilantro
- 3 tablespoons chopped white onion
- 2 teaspoons fresh tomato juice
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced
- With a sharp knife, cut slits into the chicken breast, stopping ½ inch before you cut through. Space the slices ½ inch apart.
- Sprinkle both sides of the chicken breast with cayenne pepper, salt, and black pepper.
- Stir remaining ingredients in a shallow medium bowl. Transfer the chicken breast to the bowl, and coat both sides with the onion mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Lightly scrape the onion mixture off of the chicken breast, and set the mixture aside.
- Cook the chicken breast in a non-stick pan over medium heat until browned on both sides, about 10 minutes.
- Transfer the reserved mixture to the pan, beside the chicken breast. Cook the mixture until the onion has softened, about 5 minutes; flip the chicken breast over in the pan half way through the cooking time of the onion mixture.
- Spoon the mixture on top of the chicken breast. Serve with rice and a fresh salad, if desired.
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