Ancho Chili Roast Chicken Breast

BCBSNM Connect Team — Thu, 04 Jun 2026 22:26:40 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 6/4/2026 10:26:40 PM

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

Tags: Latin American, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious, Recipe book, General Healthy - Health Conscious, Entree