Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.
In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of marinade for later.
Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)
Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.
When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!
Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.
Marinated, Pan-Seared Mexican Chicken https://www.thegratefulgirlcooks.com/pan-seared-mexican-chicken/