- 4 tablespoons olive oil
- 1 lime, zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes (optional)
- 4 boneless, skinless chicken breast halves
- Salt and pepper, to taste
Combine oil, lime zest and juice and spices in a wide, shallow bowl.
Season both sides of chicken breasts with salt and pepper, and place in marinade. Refrigerate, covered, for at least 1 hour.
Heat a lightly oiled skillet or grill pan over medium-high heat. Place chicken in the pan and cook until an internal temperature taken with an instant-read thermometer is 165° F, 5 to 8 minutes on each side.
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