4 boneless, skinless chicken breasts
4 limes, juiced
1 tsp. ground cumin
½ tsp. sea salt
½ tsp. ground black pepper
⅛ tsp. cayenne pepper
½ cup chopped fresh cilantro
1 tbsp. olive oil

4 boneless, skinless chicken breasts 4 limes, juiced 1 tsp ground cumin 1 tbsp olive oil

1. In a large mixing bowl combine the lime juice, ground cumin, sea salt, ground black pepper, cayenne, and fresh cilantro.
2. Add chicken and toss to combine and coat the chicken well.
3. Cover with plastic wrap and place in the fridge for at least 30 minutes, preferably 2-3 hours, to allow to marinate.
4. Heat a pan over medium-high heat with the olive oil.
5. Remove the chicken from the fridge and place in the pan.
6. Cook the chicken until well-browned on both sides and cooked through, about 4-6 minutes per side, or until the chicken reaches 165 degrees F internal temperature.
7. Allow to rest for 5 minutes before slicing and serving.