Favorite Mexican Grilled Chicken
We haven’t been out to dinner much lately. Even with restrictions lifted I’m still leery of crowded venues, and for now we are sticking to places with outdoor dining. There is a local Mexican restaurant that I’m especially missing. Not dedicated gluten free but they always made sure that I had a safe basic meal of grilled chicken, rice and veggies. With such easily available ingredients it was high time that I recreated this favorite at home.
Grilled chicken is a no brainer. So what makes it Mexican? To me that flavor profile starts with Chipotle Chile, cumin, onion, oregano, cilantro and lime… The entire meal echos these flavors. Get my Mexican Spice Blend here.
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- 14 oz. boneless chicken breast
- Zucchini and summer squash, diced
- 1/4 cup sweet corn
- 2 tbsp. shallots, minced
- Olive oil
- Mexican seasoning
- Juice of 2 limes
- Fresh cilantro, for garnish
Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart. Place between 2 sheets of plastic wrap and pound to an even ½” thickness.
Cook 5 minutes per side, or until the internal temperature reaches 165º. Squeeze lime juice over the chicken and transfer to a serving dish. Garnish with fresh cilantro and keep warm.
Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice. Cook just a few minutes until crisp tender.
Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!