Description

A simple spice rub delivers bold flavor without any added salt, and a fresh squeeze of lime elevates the dish, making it a delicious low-sodium option for any meal.

Ingredients

2 pounds boneless, skinless chicken breasts (4–6 pieces, depending on size)

1 tablespoon smoked paprika

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

2 tablespoons olive oil (plus a little extra for pan greasing)

Lime wedges, for serving

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Instructions

In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and olive oil to form a spice paste.
Place the chicken breasts in a large bowl and coat evenly with the spice mixture. Let the chicken sit at room temperature for 20 minutes, or up to 1 hour for deeper flavor.
Heat a 12-inch skillet or sauté pan over medium-low heat and lightly grease with olive oil. Test the heat with a drop of water — it should sizzle.
Place the chicken in the pan, smooth side down, without moving it for 9 minutes, until the bottom is browned and the chicken releases easily.
Flip the chicken and cook for an additional 6–7 minutes, or until the internal temperature reaches 155°F (68°C). Remove from heat and let rest in the pan for 3 minutes. The internal temperature will continue to rise while resting.
Transfer the chicken to a plate and serve with lime wedges for squeezing over each portion.

Notes

Marinating time: Allowing the chicken to sit for up to an hour enhances flavor, but even 20 minutes will produce delicious results.
Spice adjustment: Adjust cayenne pepper to taste for more or less heat.
Cooking method: For a crispier finish, you can broil the chicken for the last 1–2 minutes, keeping a close eye to prevent burning.
Leftovers: Slice and add to salads, sandwiches, or grain bowls. The flavor holds well even after refrigeration.

Prep Time: 10 min
Cook Time: 15 min