Blancs de poulet à la coriandre et au citron vert

Ingrédients

• 2 tablespoons lime juice (fresh squeezed)
• 1/3 cup fresh cilantro (chopped)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper (ground)
• 1 teaspoon onion powder
• 3 garlic cloves (minced)
• 1/2 teaspoon cumin
• pinch cayenne pepper
• 1/4 cup olive oil (extra virgin)
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 tablespoon avocado oil

Préparation

1. 1

   whisk: In a large glass bowl, whisk the lime juice, cilantro, kosher salt, black pepper, onion powder, garlic cloves, cumin, cayenne pepper and olive oil.

2. 2

   marinate: Place the chicken breasts in the bowl, and make sure they are covered with marinade. Cover the bowl with plastic wrap or a covering of your choice. Place in the fridge to marinate for 3-4 hours.

3. 3

   bake: Once the chicken is done marinating. Preheat your oven to 350F. Heat the avocado oil in a large oven safe pan or cast iron skillet over medium/high heat. Brown the chicken on both sides for 3-4 minutes. Then place the chicken in the oven to bake for 15-20 minutes. The chicken will have an internal temperature of 165F when it is done cooking. Remove the chicken from the pan and let it rest for 5-6 minutes before slicing.