Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately. Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing. Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies. It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer. So, how do we give it that Mexican flavor profile? To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime… The entire meal echos these flavors. Get my Mexican Spice Blend here.

2 Servings

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Ingredients:

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

Preparation:

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.

Brush the chicken with olive oil and season with Chipotle seasoning. Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

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.