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Mexican Lime Chicken

One bite of this chicken and you will wonder why you didn't start making your own marinades sooner. This delicious, tender recipe has a perfect balance between sweet, sour, and mouthwatering.


2-4 Chicken Breasts

1 tsp Sea Salt (Sriracha or Cumin Spice)

2 Tbsp Balsamic Vinegar (Toasted Coconut or Tangy Tangerine)


  1. Place the chicken in a zip top bag. Sprinkle with herb seasoning, sea salt, Tahitian lime olive oil, and vinegar. Seal the bag and massage to coat. Allow to rest 30 minutes to 1 hour at room temperature before cooking.

  2. Heat a large skillet over high heat. Place the chicken in the hot pan and sear each side until golden brown, about 3 minutes. Turn the heat down to medium-low, cover, and finish cooking until juices run clear, about 20 minutes.

  3. Transfer to a cutting board and allow to rest for at least 5 minutes before slicing and enjoying on salads, in tacos or burritos, or along with some roasted veggies.

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