Southwestern Chicken

 Who wants chicken tonight?

 I like chicken, but let’s face it, chicken can be kind of boring sometimes. It’s good for me, I especially appreciate the protein after a strenuous workout, but some nights…zzzzz.

Over the holiday my future in-laws got me this great book by Lisa Lamme. I found this recipe there and it was delicious! So much flavor and in just the right ways. Like Nikki says, “spice can be nice.”


-1 tbsp chili powder
-1 tsp cumin
-1/4 tsp salt
-1/8 cayenne pepper
-1 tsp garlic powder
-1 tbsp brown sugar
-2 skinless chicken breasts (bone or not is your preference)
-2 tbsp olive oil

1. Combine chili powder, cumin, salt, pepper, garlic powder, and sugar in a bowl and mix thoroughly.
2. Coat the chicken breasts with olive oil and sprinkle on the rub. Let it sit for about 15 minutes (or, if you forget to plan the 15 minutes like me, don’t worry about it!)
3. Preheat the oven to 375 degrees
4. Bake the chicken on greased baking sheets 25-35 minutes until juices run clear.

Ms. Lamme also notes you can save the rub in an air tight container or baggie for up to 2 months.

Trust me, the flavor is out of this world! We served it with some baked asparagus with olive oil, salt, pepper, parmesan cheese, and bread crumbs. Delish.

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