Simple Mexican Grilled Chicken
It's really easy to get bored with eating and cooking chicken breast.
As one of the best lean protein meat sources there is, chicken breast is always on my grocery list. But at times, I'll reluctantly put off cooking it just because I'm too lazy to think of a more interesting way to flavor it and spice things up. Then I'll start to add too many spices and herbs until it gets overwhelming and all the flavors mix together, resulting in chicken that's just blah.
That's when I'll actually go to the other end of the spectrum and return to the basics and make a really simple marinade that keeps the meat juicy, and just enough spice to have a little kick- this makes me think of Mexican-style grilled chicken. I decided to make this chicken as the perfect addition to my Quinoa Burrito Bowl.
Simple Mexican Grilled Chicken Breast
*makes 3 servings
For the Chicken Marinade:
3 Chicken Breasts
3 medium Vine tomatoes
Juice from 1 lime (~1/3 cup)
1 cup Water
1 tsp Salt
For the Grilling:
1 tsp Paprika
1/2 tsp Cumin
Salt & Pepper to taste
**Step #1 takes place 5-6 hours prior or overnight for the marinade**
1. Cut each tomato into about 8 slices or so, then place all into a food processor with water, lime juice, and salt. Blend until smooth. Combine chicken breasts and marinade in a plastic bag or airtight glass container. Place in the refrigerator for 5-6 hours or overnight.
2. Remove chicken breasts from marinade and very lightly pat until a bit dry to get excess juice out.
3. Sprinkle paprika, cumin, S&P on both sides of chicken.
4. Heat up pan to high heat and lightly spritz with EVOO spray. Place chicken on pan and cook for several minutes on each side until cooked through.