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CHICKEN: Mexican Spiced Pan-Fried Chicken

Main Courses

Recipe compliments of our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer


  • 2-3 tablespoons Chipotle Olive Oil
  • Four 4-ounce boneless, skinless chicken breasts
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • sea salt
  • finely ground pepper


  1. Butterfly chicken to ensure uniform thickness.  Season with cumin, paprika, cinnamon, salt, and pepper. 
  2. Heat a skillet over medium-high heat.  Add chipotle olive oil to the pan.
  3. Place chicken in the heated pan and sear 3-4 minutes on each side, or until lightly browned and cooked through.  Remove and serve immediately.