Minimal ingredients and effort makes this Mexican Grilled Chicken a great recipe for meal prep. Gluten and dairy free, you can combine this with beans and Mexican Rice for a flavorful dinner.
In a gallon sized bag, combine the oil, juice, cumin, chili powder, smoked paprika, salt, and minced garlic cloves. Smoosh around to mix everything up. Drop in your chicken breasts. I like using thin sliced chicken breasts (which you can usually buy already done) because they marinate/cook much faster). If you can't find these, you can slice large chicken breasts in half.
Prepare the grill to medium/high heat and cook for about 4-5 minutes per side, until grill marks form and the chicken reaches an internal temp of 165 degrees. Remove from the grill and cover with foil. If using regular chicken breasts (not thin sliced), you will need to increase the cooking time.
When ready, slice the chicken breasts and serve warm.