NOV. 12, ‘25 // Easy Mexican Chicken Juicy, flavorful chicken that is simple, fresh, and ready fast. Busy mama tip? Prep the marinade in the morning and pan-sear just before dinner for an easy, delicious meal. INGREDIENTS • 8–9 thin chicken cutlets • 2 tablespoons olive oil, divided • 2 cloves garlic, minced • ½ teaspoon cumin • 2 teaspoons paprika • ½ teaspoon onion powder • ½ teaspoon cracked black pepper • 1 teaspoon dried oregano or parsley • 1 teaspoon salt • 2 tablespoons lime juice • Lime wedges, for serving • Fresh cilantro or parsley, chopped- optional garnish • Tortilla chips or warm tortillas, for serving DIRECTIONS 1. In a large zip-top bag or shallow bowl, combine 1 tablespoon olive oil, lime juice, garlic, cumin, paprika, onion powder, pepper, oregano, and salt. 2. Add the chicken cutlets directly to the bag or bowl and toss to coat well. Seal or cover and refrigerate for at least 30 minutes, or up to 24 hours. 3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. 4. Remove chicken from marinade and cook 3–4 minutes per side, until golden and cooked through. Cover while cooking to keep it juicy. Serve warm with rice and guacamole on the side. 94
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