Peruvian Chicken

Peruvian Chicken (adapted from the Nom Nom Paleo Cookbook)

Serves 4

Peruvian Marinade:

4 garlic cloves, minced finely

3 Tbsp fat of choice (I use olive oil)

1 Tbsp kosher or celtic sea salt

1 Tbsp ground black pepper

1 Tbsp ground cumin

1 Tbsp smoked paprika

1 tsp dried oregano

Finely grated zest and juice of 1 lime

4 boneless, skinless chicken breasts

Mix together all the ingredients for the Peruvian Marinade in a large bowl.  Mix in the chicken breasts and allow to marinate at least 15 minutes and up to 24 hours in the refrigerator.

Preheat oven to 400 degrees.  Transfer to a baking dish that has been greased with oil or cooking spray.  Cover the baking dish in foil.  Place in the oven and bake for 20 minutes.  Remove foil and return to oven for another 10-15 minutes or until breasts are cooked through the largest part of the breast.  Remove and allow 15 minutes for chicken to rest before serving.  Serve over rice and with a spoon or two of Aji Verde Chili Sauce over the top.