Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chipotle chili powder (or adjust to your spice preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Zest of 1 lime
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Make the Marinade: In a small bowl, combine the olive oil, chipotle chili powder, garlic powder, onion powder, cumin, lime zest, and lime juice. Stir until all ingredients are well mixed.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (preferably 2 hours for more flavor).
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh cilantro if desired, and serve with your favorite keto-friendly side dishes like avocado, roasted vegetables, or a fresh salad.
