Ingredients
8 servings
- •0.25 cup ancho chile powder
- •1 tablespoon salt
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
- •0.5 teaspoon ground cumin
- •0.5 teaspoon chipotle chile powder
- •0.66666668653488 cup canola oil, or more as needed
- •1 large lime, juiced
- •8 skinless, boneless chicken breast halves
Instructions
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutritional Facts
Per 8 servings
- Calories: 301
- Carbohydrate: 3g
- Fat: 22g
- Fiber: 1g
- Protein: 24g
- Sugar: 1g