Chili Lime Chicken
  • 1 Chicken Breast
  • Chili Powder to taste
  • Garlic Powder to taste
  • Cayenne Pepper to taste
  • Salt and Pepper to taste
  • 1 tsp Olive Oil (or Sesame Oil)
  • 1/2 Fresh Lime
  • Red Pepper (optional)
Zesty Mango Salsa
  • 1/2 Fresh Lime
  • 1 Mango
  • 1 Avocado
  • 1 Medium Red Onion
  • Jalapeno (optional)
  • Salt and Pepper


Butterflied Chicken Breast

Place your hand flat on top of the breast. Use a sharp paring knife to cut along the blue line to the green line (so the green line and left remains in tact). You should then be able to unfold the breast into one half-inch thick piece.

  1. Butterfly the chicken breast – this is a chef’s fancy way of saying cut it open so that the breast is twice as wide and half as thick as originally (taking the shape of a butterfly).
  2. Tenderize – use a tenderizing mallet to soften up the breast by pounding each side with plastic wrap covering the meat (to keep your counter clean). Alternatively, use your knuckles or a cup bottom.
  3. Spice it up – cover each side generously with salt, pepper, chili powder, garlic powder. Lightly dust cayenne powder to taste.
  4. Add some zest – this is optional but adds some real flavor. Use a fine grain zester or cheese grater to lightly cover each side of the chicken. Squeezing a bit of lime juice over the breasts will also help tenderize the meat.
  5. Cook
    1. Heat olive oil in frying pan on medium-high heat until warm (optionally sauté garlic)
    2. Place the breast (unfolded/open) on the frying pan and squeeze one quarter of the lime juice into the pan. Cook until golden brown, flip and repeat.
    3. Once both sides are golden brown, cover the pan and lower the heat. Keep covered and on heat until cooked through. The cover will keep the meat moist while cooking through.

Tip: Before cutting open a citrus for squeezing, roll it on the table applying pressure with the palm of your hand. This will make it easier to squeeze the juices out. The sugar in the resulting juice caramelizes when seared creating a delicious and crispy bark on the outside of the chicken

Zesty Mango Salsa
  1. Cut the sides of the mango as close to the pit  as possible. Hold a piece in your hand with the skin in your palm. Use a paring knife to carefully slice hatch lines through (without piercing the skin). Either spoon these pieces out or turn inside out and cut with knife. Repeat for all, dispose of pit.

    Dice the mango

  2. Dice the avocado – take a full avocado and use a knife to cut along the pit in the longer direction. Separate the two halves. Use a knife to turn the pit and pull it out. Scoop the fruit from the skin in one piece using your flattest spoon then dice.
  3. Mince the jalapeño
  4. Dice the red onion
  5. Mix – mix the cut ingredients together in a bowl
  6. Add lime juice – squeeze half a lime over the salad
  7. Salt to taste
  8. Chill in refrigerator until ready to serve


Serve the salsa and chicken with rice.

Plating Concept

Plating Concept

  1. Rice – Use a small measuring glass as a sand castle pail. Pack rice into your chosen object. Place the face of the plate on top of the packed bowl/cup of rice and flip both over, removing the container and leaving behind a beautiful mound of rice.
  2. Garnish the Rice – garnish with your choice of:
    1. Chili powder/paprkia
    2. Scallions
    3. Cilantro
    4. Lime Zest
  3. Place the chicken on the dish – do not let it touch the rice. Wipe the plate down with a paper/kitchen towel.
  4. Add the salsa – drop the salsa in one small pile on top of the center of the chicken and continue dropping the salsa, creating a smaller and smaller profile. Let the trail of salsa run off the chicken and come to a point, then stop.