Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each / 170 g)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (5 g)
  • 4 tablespoons Amarillo paste (60 g)
  • 1 tablespoon olive oil (15 mL)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (120 mL)
  • 1 tablespoon lime juice (15 mL)
  • 1 tablespoon honey (15 g)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and garlic powder.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on the first side until golden brown.
  3. Flip the chicken and cook for an additional 6-7 minutes or until the internal temperature reaches 165°F (75°C). Remove the chicken and set aside.
  4. In the same skillet, reduce heat to medium; add 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
  5. Whisk in Amarillo paste, chicken broth, lime juice, and honey; bring to a simmer and allow to reduce for about 3-5 minutes until slightly thickened.
  6. Return the chicken to the skillet; coat with the sauce and serve hot, garnished with chopped cilantro and lime wedges.