Wednesday, August 7, 2013

Cumin Lime Chicken

2-4 chicken breasts
1/4 c. lime juice
1 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cumin, plus extra
1/2 tsp. chili powder

Combine all ingredients in a large ziplock. Make sure the chicken is coated in the marinade. Refrigerate for 20 minutes. Cook the chicken and the marinade over medium-high heat. Sprinkle both sides of the chicken with a bit more cumin. Continue to cook the chicken until browned on the outside and cooked through. Serve over hot cooked rice or just by itself.

Next time I will probably add some lime zest and a bit of garlic to the marinade.

Here's a link to the original recipe:

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