2 skinless and boneless chicken breasts, trimmed of any fat
2 tablespoons olive oil (divided)
Zest and juice of 1 lime (reserve the juice for the last 15 minutes of marinating)
1 tbsp fresh cilantro, chopped
Sea salt and fresh cracked pepper to taste
1 clove of garlic, minced
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.
Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.
I paired the Cilantro Lime Chicken with Sauteed Yellow Squash and Garlic Purple Potato Mash. Delicious!