Searing the chicken boosts and seals in the Southwestern flavor.

Makes 4 servings.

Prep Time: 10 minutes
Refrigerate Time: 30 minutes
Cook Time: 25 minutes

Nutritional Information

For 1 serving
Calories: 229
Sodium: 466mg
Fat: 13g
Carbohydrates: 1g
Cholesterol: 72mg
Fiber: 1g
Protein: 27g

Seared Ancho Pepper Chicken

• Low Calorie  • Low Carbohydrates

Ingredients

2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho
2 teaspoons McCormick® Gourmet Collection Cumin, Ground
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mexican
2 tablespoons plus 2 teaspoons vegetable oil, divided
1 pound boneless skinless chicken breast halves

Directions

1. Mix ancho chili pepper, cumin, sea salt, black pepper, cinnamon and oregano with 2 teaspoons of the oil in large bowl. Rub on chicken to evenly coat. Refrigerate 30 minutes.

2. Preheat oven to 350°F. Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Add chicken; sear 1 minute per side. Transfer chicken to baking dish (or leave in the pan if it is oven-proof).

3. Bake 20 minutes or until chicken is cooked through.

Tips

Serving Suggestion: Serve with Fire Roasted Tomato and Chipotle Salsa for more Southwestern flavor.

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