After you taste this, you’re going to wonder how something that takes minutes to put together can taste so outstanding! The combo of spicy with a hint of sweetness appeals to everyone. It’s low cal too. Best eaten fresh.

Directions

Make the Chicken

1. Preheat oven to 350 degrees Fahrenheit. Spray a grill pan (or two, if necessary) with cooking spray. Place cutlets in pan.

2. Rub spice mixture evenly onto cutlets. Bake for 10–12 minutes.

3. Combine chili powder, oregano, salt, and olive oil in a very small bowl. Mix well.

4. Turn oven to grill. Remove cutlets from oven and drizzle honey all over. Return to oven and grill for 10 minutes or until done. Serve with rice or mashed potatoes, broccoli, and a fresh salad.

Notes:

I like to use thin chicken cutlets here so they stay succulent inside and crispy outside.

Credits

Photography: Moishe Wulliger
Styling: Renee Muller

Recipe tags

Chicken Chicken breasts Cutlets Easy supper Kosher Mexican food Light chicken Lo-fat Mashup Mexican food Quick-and-easy Super easy Weeknight dinner ideas Weeknight dinners

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Beily Rosen

5 months ago

Is it possible that step 2 and 3 are listed in the wrong order?

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Toby

5 months ago

when do i need a grill pan? can this be done in a disposable cookie sheet?

Michal Frischman

Editor

Reply to Toby

5 months ago

Grill pans are generally used because they give those nice lines that people like. Flavor wise, a grill pan isn’t doing anything a regular pan can’t accomplish. This recipe calls for baking the cutlets, and in general, you will always get better results using non-disposable bakeware. That being said, in a pinch, you can use disposable. You may need to extend cooking time, and your chicken may be drier and won’t brown as nicely. You can also cook these in a skillet or grill pan on the stovetop.