- 2 lbs boneless chicken breasts
- 4 cloves garlic
- 3 tbsp olive oil
- 2 tbsp adobo sauce
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp dried oregano
First get all the ingredients you need together.
Pull or cut the skin off the chicken breast. You can use a knife for this, but I find kitchen scissors to be easier. You could also look in the store for skinless chicken breast.
Use a meat tenderizer (or a rolling pin or other heavy, unbreakable object) to pound the chicken breast. Pound it until it has become relatively thin, about half the size it originally was.
Finely mince the garlic and put it in a large bowl along with 2 tbsp olive oil, adobo sauce, chili powder, cumin, pepper, salt, and oregano. Whisk all the ingredients together until thoroughly combined.
Add the chicken to the bowl and make sure each piece gets coated in the sauce. Cover the bowl with plastic wrap and put it in the refrigerator for a minimum of 30 minutes.
When you’re ready to cook the chicken, heat a pan over medium-high heat. Add a tbsp of olive oil and wait until it is hot.
Place each piece of chicken flat in the pan. If your pan is too small to accommodate it all at the same time, cook them in batches.
Allow the chicken to cook for about 6 minutes before turning each piece over and cooking another 6 minutes on the other side. You want it to be cooked through, so you may need to let it cook a little longer. Chicken should be cooked to at least 165F in the center.
When the chicken is done, transfer it to a cutting board. Allow it to sit for about 10 minutes, or until it is cool enough to handle. Thinly slice or chop the chicken and serve up however you want!
Calories: 521kcal | Carbohydrates: 4g | Protein: 48g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2302mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 813IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg