3 large boneless, skinless chicken breasts, cut in half
1-2 T lime juice
2-3 T olive oil
1 cup fresh Cilantro, chopped
3 cloves garlic, minced
1 t chili powder
Sea salt & pepper to taste
Prep for marinade
Place all ingredients into a gallon size bag or large container/bowl. Mix well, rubbing the spices into the chicken. Store in refrigerator for about 3 hours to marinate.
Heat up your grill (or grill pan) and remove chicken from the bag, discard marinade.
Grill until chicken is cooked through and is no longer pink in the middle. I use my Copper Chef pan which perfectly cooks the chicken each time.
Serve over a bed of mixed roasted or grilled vegetables with a side of brown rice, on top of a Southwest salad or use as the meat for some tasty tacos. Chicken serves 6 (depending on size)