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This pan seared chicken recipe with flavorful chili cilantro lime marinade requires minimal prep and just a little planning. It is perfect for a quick dinner that is gluten free, clean eating and paleo friendly.

Pan-Seared Chicken in Chili Cilantro Lime Marinade

This pan seared chicken recipe with flavorful chili cilantro lime marinade requires minimal prep and just a little planning. It is perfect for a quick dinner that is gluten free, clean eating and paleo friendly.
Course Dinner
Cuisine Thai
Keyword Cilantro Lime Chicken
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 -4
Author LeelaLicious

Ingredients

  • 2 chicken breasts
  • 1/4 cup lime juice
  • 2 tablespoons oil olive, avocado
  • 2 tablespoons finely chopped cilantro
  • 2 garlic cloves minced
  • 1 chili pepper seeds removed and chopped (I use Thai spur chili)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ground chili powder cayenne to taste (1/4 - 1/2 teaspoon)

Instructions

  1. Cut the chicken breasts in half horizontally.
  2. In a bowl combine all ingredients for the marinade (lime juice, oil, cilantro, garlic, chili pepper, honey salt and chili powder) and whisk until combined.
  3. Add the chicken breast halves to the marinade. Turn to coat from all sides. Cover and let marinate for at least 2 hours in the fridge.
  4. To cook the marinated chicken, heat a lightly oiled frying pan to medium high. Add the chicken breasts and let them sear quickly from both sides until the outsides start to brown.
  5. Then reduce the heat to medium low and simmer until the chicken is cooked through. If the pan starts to dry out, add a little of the marinade to keep the chicken from sticking and burning.
  6. This fresh pineapple tomato salsa goes very well with the Chili Cilantro Lime Pan-Seared Chicken. Serve with steamed rice.