Low-Sodium Cilantro Lime Chicken (Skillet)
Instructions
-
1
Prepare the chicken: Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to an even thickness of about ¾ inch. Pat completely dry with paper towels.
-
2
Make the marinade: In a small bowl, combine 3 tablespoons olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, onion powder, and black pepper. Whisk until well combined. Reserve half of this mixture for later.
-
3
Season the chicken: Brush the chicken breasts on both sides with half of the lime marinade mixture. Let rest for 5 minutes at room temperature.
-
4
Heat the skillet: Preheat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add remaining 1 tablespoon olive oil and swirl to coat the pan.
-
5
Cook the chicken: Place chicken breasts in the hot skillet without crowding. Cook undisturbed for 5-6 minutes until golden brown on the bottom. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
-
6
Add finishing sauce: Reduce heat to low. Pour the reserved lime marinade over the cooked chicken. Add the chopped cilantro and cook for 1 more minute, spooning the sauce over the chicken to coat.
-
7
Rest and serve: Transfer chicken to a cutting board or serving platter. Let rest for 3-4 minutes to allow juices to redistribute. Slice if desired and drizzle with any remaining pan sauce. Garnish with extra cilantro and lime wedges.
