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.
Cilantro Lime Chicken
2tablespoonsfinely chopped cilantro
1chili pepperseeds removed and chopped (I use Thai spur chili)
ground chili powdercayenne to taste (1/4 - 1/2 teaspoon)
Cut the chicken breasts in half horizontally.
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.
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.
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.
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.
This fresh pineapple tomato salsa goes very well with the Chili Cilantro Lime Pan-Seared Chicken. Serve with steamed rice.