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Santa Fe Chicken

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 lbs Boneless skinless chicken breasts

MARINADE

  • ½ Cup Canola Oil
  • 2 Tablespoons Lime Juice
  • 4 Cloves Garlic, minced
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

SALSA

  • ½ Cup Corn Kernels canned or grilled
  • 1 Avocado, diced
  • ½ Cup Tomato, diced
  • ¼ Cup Vidalia Onion, diced
  • 2 Cloves Garlic, minced
  • 2 Tablespoons Lime Juice
  • ¼ teaspoon Cumin
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

MARINADE

  1. Combine canola oil, lime juice, garlic, chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper in a zip top bag.

  2. Trim chicken breasts and in 4 pieces each and place them in the zip top bag. Close the bag, removing most of the air.  Work the marinade and chicken in the bag until all the pieces of chicken are completely covered.  Place the bag in the refrigerator and let marinate for 30 minutes.

SALSA

  1. Meanwhile, in a medium mixing bowl, combine the corn, avocado, tomato, onion, garlic, lime juice, cumin, salt and pepper, and mix thoroughly.

  2. Chill in the refrigerator until the meal is ready to serve.

COOKING INSTRUCTIONS

  1. Heat a skillet over medium heat.  Pour the chicken and marinade into the skillet and cook the chicken until it's fully cooked, about 10-15 minutes on each side, 20-30 minutes total.

  2. Serve with the salsa on top or on the side.

Recipe Notes

Serving Suggestion

Serve with white rice and black beans and garnish with fresh chopped cilantro.