Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch thick cutlets
  • 3 tbsp avocado oil
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. In a large stainless steel mixing bowl, whisk together the avocado oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, sea salt, and black pepper.
  2. Add the chicken cutlets to the bowl and toss to ensure even coating. Fold in half of the fresh cilantro and let marinate at room temperature for exactly 15 minutes.
  3. Heat a large cast iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly.
  4. Place the chicken in the skillet without overcrowding. Sear undisturbed for 6 minutes until a dark, mahogany crust forms.
  5. Flip the chicken and cook for an additional 5 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the pan and let it rest for 4 minutes to allow carry-over cooking and juices to redistribute.