Ingredients: Makes 6 servings
2 lb Chicken Breast, boneless
1 1/2 Ancho Chili Peppers, dried
1 1/2 tsp Garlic Powder
1 TBSP Onion Powder
1 TBSP Lime Juice
1/2 tsp Salt
1/2 tsp Black Pepper
1 TBSP Canola Oil
Cooking Spray
Directions:
- Cut the chicken into 5 oz portions.
- Soak the dried ancho chilies in warm water for 20-30 minutes until soft. Remove the chilies from the water, discard the stems and seeds.
- In a food processor, blend the soaked ancho chilies, garlic powder, onion powder, lime juice, salt, pepper, and oil until smooth.
- Toss the chicken portions in the wet rub marinade, ensuring they are evenly coated.
- Preheat the oven to 350°F. Spray a sheet pan with cooking spray and place the marinated chicken on the pan. Roast for 16-20 minutes, or until the internal temperature reaches 165°F.
- Allow the chicken to rest for 5-10 minutes before serving.
Serving Size:
Serving size: 4 oz. chicken
Nutritional Information:
Per serving: 215 calories, 7 g fat, 1 g saturated fat, 240 mg sodium, 25 g carbohydrate, 2 g sugar, 5 g fiber, 33 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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