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 [1] 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 [1]
- 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 [2] 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.
Serve with Cilantro Lime Rice [3], and Tomatillo Sauce [4] (salsa verde) for dipping.
Thanks for visiting today and be sure and check all my Cinco de Mayo recipes [5]!