Marinated Chicken Breasts Chili-Lime-Rosemary

2 tsp Chili powder
1 tsp Garlic powder
1 tsp Turmeric, ground
1 small green Lime, juice and pulp
1 tbsp Extra Virgin Olive Oil
1/2 tsp Black Pepper (Ground)
1/4 tsp Pink Himalayan Sea Salt
16 oz Boneless Skinless Chicken Breast - Raw
1 tbsp fresh, chopped fine Rosemary (1 sprig stem removed). Or substitute with Tarragon or Oregano.

Cut lime and squeeze all juice and scrape pump into a medium large size mixing bowl. Add oil, and the spices. Mix well.

Split each breast into two, slicing it thin across the sides, length wise or use chicken tenders already sliced. Put the chicken into the marinade and gently mix well, coat evenly and throughly.

Marinate for at least 30 minutes to absorb, or up to 24 hours.

Either pan cook them on the stovetop in a non stick skillet over medium high heat, or you can grill them outdoors on 400 degree heat. Cook 4 minutes and flip, cook otherside 4 minutes until browned. Thicker pieces take longer, up to 6 minutes per side. Test with fork and knife cut into the middle of thickest piece, chicken should be white inside, not pink.

Serving Size: Makes four 4 oz. portions