Ingredients with Measurements:
- 1 pound of chicken breast, cut into small cubes
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of lime juice
- 1/4 cup of olive oil
- 1/4 cup of chopped cilantro
- 1 large ziplock bag
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
2. In a large ziplock bag, add chicken cubes, lime juice, olive oil, and the spice mixture. Seal the bag and shake it until the chicken is evenly coated.
3. Let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours.
4. Preheat the oven to 375°F (190°C).
5. Line a baking sheet with parchment paper.
6. Spread the marinated chicken cubes on the baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and golden brown.
7. Sprinkle chopped cilantro over the chicken and serve hot.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 4 hours
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 65mg
- Sodium: 340mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 27g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shrimp.
- Lime juice can be substituted with lemon juice or orange juice.
- Olive oil can be substituted with vegetable oil or canola oil.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced bell peppers and onions to the ziplock bag for extra flavor and texture.
- Use the chili lime spice mixture as a rub for grilled steak or fish.
- Serve the chili lime chicken over a bed of rice or in a tortilla wrap.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked through.
- Double the recipe and freeze the marinated chicken cubes for a quick and easy meal later on.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
- Store leftover chili lime chicken in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the chili lime chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chili lime chicken on a platter with a side of rice and garnish with lime wedges and cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
Pairings:
- Serve the chili lime chicken with a side of rice or quinoa and a green salad.
Suggested side dishes:
- Rice
- Quinoa
- Green salad
Troubleshooting advice:
- If the chicken is not cooked through after 25 minutes, continue baking until the internal temperature reaches 165°F (74°C).
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked through.
Food history:
- The combination of chili and lime is commonly used in Mexican cuisine.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the chili lime chicken as a main dish for dinner or as a protein-packed snack.
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