Zest and juice lemon. In a bowl, combine zest
and juice with 1 tsp olive oil, 1/4 tsp kosher
salt and 1 tsp spice blend (this is for two 4-
ounce breasts, recipe can be increased). Add
room temperature chicken and turn to coat in
marinade. Let sit 5-10 minutes.
• Place a sauté pan over medium-high heat. When
pan is hot, add chicken (discard remaining
marinade). Cook without disturbing until
browned on bottom, 3-4 minutes. • Flip, and
cook until opaque throughout, 2-3 minutes.
When done, thinly slice against the grain.
Serve over rice, see suggestions.
Spice Blend. Combine and measure needed quantity. -
2 part ground cumin
-
1 part ground ancho chile
-
1 part garlic powder
-
1 part coriander
Serving
Suggestions
Yellow Rice with Almonds and Raisins, AND Cucumber Jalapeno Salsa
Originally Submitted
5/30/2018
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