Baked Chicken: Fajita & Balsamic

Ingredients

Fajita:

2 lb boneless skinless chicken breast

¼ cup olive oil

2 tbsp lime juice

1 tbsp rice vinegar

⅛ tsp black pepper

1 tsp chili powder

½ tsp cumin, ground

2 tsp garlic powder

⅛ tsp smoked paprika

¼ tsp salt

1 tbsp cilantro, chopped

Balsamic:

2 lb. boneless skinless chicken breast

¼ cup olive oil

3 tbsp balsamic vinegar

¼ tsp black pepper

¼ tsp salt

2 cloves garlic, minced

1 tbsp basil, chopped

Place all ingredients in a Ziploc bag and marinate for a minimum of 1 hour, or for best results overnight.
Preheat the oven to 370°F.
Heat a cast iron skillet with oil and add the chicken to sear both sides in the skillet.
Optional: cut the chicken breast to be no thicker than ½ - ¾ inch thick.
Save the marinade.
Add the marinade into the skillet and place the skillet into the oven for 15-25 minutes.
Make sure the internal temperature is at least 165°F.

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