Baja Chicken
Tender, juicy, and flavorful, this Baja chicken is easy to make on the stovetop or the grill. No lengthy marinade required!
Servings: 4 servings
Calories: 227kcal
Ingredients
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- juice of 1 lime
- pinch kosher salt
- 1 lb. thin-sliced chicken breasts
- lime wedges and fresh cilantro for garnish
Instructions
- In a medium bowl, combine the Greek yogurt, olive oil, chili powder, garlic powder, cumin, lime juice, and salt to make the marinade. Whisk until evenly combined. Add the chicken breasts and flip so that each side is coated. Set aside to rest for 5-10 minutes, or cover and place in the fridge for up to 8 hours.
- When ready, grill or sauté the chicken for 3-4 minutes on each side in a skillet lightly coated with olive oil over medium-high heat, until lightly browned and cooked through. Discard the marinade.
- Serve as a main, or in tacos, burritos, wraps, or bowls.
Notes
- Greek yogurt: Either full-fat or reduced-fat Greek yogurt will work, just be sure it is unflavored.
- Variations: Add a small amount of orange juice or zest, fresh garlic, diced jalapeño peppers, or a bit of ancho or chipotle chili powder to the marinade for another layer of flavor.
- Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the refrigerator.
- Warming: Reheat at 50% power in the microwave to ensure the chicken doesn't dry out. Be especially cautious with microwave cook times if you have already cut the chicken into bite-sized pieces, as they will dry out more quickly.
Nutrition
Calories: 227kcal | Carbohydrates: 2g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 932mg | Potassium: 484mg | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.9mg