Total Time
Prep 10 mins
Cook 7 mins

Serve as the main dish with a nice avocado salsa or put in in a nice salad of mixed greens, corn, avocado and cilantro ranch dressing!


  1. Heat grill to medium heat.
  2. In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
  3. Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
  4. Grill 7-10 minutes or until no longer pink in the center, turning once.
  5. Serve with avocado salsa or on a salad.
  6. I like to pound the chicken to an even thickness for faster and more even cooking.
Most Helpful

This is awesome! I served it with my Quick Hot Salsa as a dipping sauce. It went together with ease and tasted very Tex Mex. I loved all the spicy flavors. I cooked the chicken on my George Foreman grill, which created a moist and tender piece of meat. Thanks for posting. Made for Diabetes Awareness Month tag game. :)

teresas November 16, 2008

Wonderful dish, and bravo Queen~this is a terrifically fast, and easily the most delicious chicken breasts I have had in a while. So quick, if you went to the store and back with pre/made chicken breasts, it would be more time then making these right up and presto, sitting on top of some salad leaves. I followed this exactly, although I only used one large pounded chicken breast that could of easily feed 2/3 people. Good idea to pound it, as this was just so great to slice and and the chicken so juicy, you didn't or even want dressing for the salad. Since I only used 1 chicken breast, I used 1/4 tsp. cumin, 1/2 tsp. red pepper, (instead of chili because that what I had) 1/4 tsp. garlic powder, and 1/8 tsp. of kosher salt. You don't need one more thing, except for a fork. Yummy! Thank you QueenJ! Made for *Diabetes Awareness Month* Fall 2008.

Andi of Longmeadow Farm November 10, 2008