It’s no secret that I like to add chicken to my salads, and do so pretty much daily. This particular recipe is one of my favorites. It’s a variation of my Chipotle Lime Chicken, but it has a lighter flavor, so it’s more versatile and easier to add to various types of salads or wraps. It’s also super fast and simple, calling for only a handful of ingredients. Which makes it easy to whip up a batch for the week, or make a simple weeknight dinner.
One of my favorite things about this recipe is that it requires no oil, but is still moist and flavorful. I am not against cooking with high quality oils, but it’s an ingredient I like to use in moderation and prefer it in my salad dressings or on my veggies instead of to cook my meat with. The recipe also calls for dried thyme (because it is more convenient), but if you have fresh thyme on hand, I highly recommend using it. It adds a little extra punch of flavor.
- 1 pound boneless skinless chicken breasts, cubed
- 1/4 cup lemon juice (approx. 1-2 fresh lemons)
- 1 tsp thyme
- 1 tsp garlic powder
- 1/2 tsp oregano
- Pour the lemon juice in a medium to large sized skillet over medium heat (it should be enough lime juice to cover the bottom of the skillet - if not add a little bit more)
- Add the chicken to the skillet
- Sprinkle the herbs and spices over the chicken
- Cook chicken for 3-5 minutes and flip, continue cooking until chicken cooked through (another 3-5 minutes)