Peruvian Chicken

Ingredients:

2 pounds of chicken breasts, boneless and skinless

1/3 c. coco aminos

1 lime, juiced

1 T. olive oil plus more for skillet

2 t. cumin

1 t. paprika

1/2 t. oregano, dried

sea salt and pepper, to taste

Directions:

Combine all ingredients in a bowl and place chicken in.

Cover the chicken with the marinade.

Cover and place in fridge for 2-4 hours.

Preheat oven to bake 425.

Heat a large skillet over medium high heat.

Add 1-2 T. of olive oil to hot skillet and start searing the outside of the chicken breasts for 2-3 minutes per side.

Remove chicken from heat and add the next batch.

When all of the chicken has been seared, place it back in the pan and place into the oven for 10 minutes, or until fully cooked through.

Serve sliced (about 1-2” wide) on a platter with cauliflower rice, roasted or steamed veggies of choice and Peruvian Green Sauce.