This Chile-Lime Chicken is a wonderful way to kick-up your usual chicken dinner. The chicken is coated in several tasty spices, sautéed, and then finished with lime juice and a bit of butter (because butter makes everything better!). This recipe is quick and easy, so it’s great for a busy weeknight meal. 
Ingredients
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
4 boneless, skinless chicken breasts
2 tablespoons butter, divided
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4 limes, juiced
Combine all of the spices together in a small bowl and set aside.
Pound the chicken breast with a meat mallet until flat and evenly thick (use a large zip-top bag to contain the mess). Sprinkle both sides of the chicken breasts with the spice mixture and set aside.
Add 1 tablespoon of butter and all of the olive oil to a large skillet, and heat over medium-high heat. When the butter foams, add 2 of the chicken breasts to the skillet (or as many can fit without touching) and sauté for about 4-5 minutes per side, or until cooked through (the cooking time will depend on the thickness of your chicken). Remove the cooked chicken to a plate and cook the remaining chicken.
Once all of the chicken is cooked, remove the chicken from the skillet, and add the remaining tablespoon of butter and the lime juice to the skillet. Use a spatula to scrape up the cooked bits from the bottom of the pan. Return the chicken to the pan and turn to coat in the sauce.
Serve hot with rice and your favorite veggie. Enjoy!
