Go Back
Watching your sodium intake can be challenging, although this recipe proves that you can skip the salt but keep the flavor. Plus, it's easy to make and the leftovers can be transformed into a brand new meal.

Salt-Free Smoked Paprika Chicken with Lime

5 from 3 votes
A simple spice rub packs a flavorful punch in this quick and easy chicken dish. A final citrus boost ensures that no salt doesn't have to mean no flavor.
Servings: 4-6 servings (recipe may easily be cut in half)
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 2 pounds boneless, skinless chicken breast halves (4-6, depending on size*)
  • 1 tablespoon smoked paprika
  • ½ teaspoon each ground cumin, garlic powder, and onion powder
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil (plus an extra drizzle or spray for the pan)
  • For serving: lime wedges**

Instructions

  1. In a small bowl, mix together the paprika, cumin, garlic and onion powder, cayenne pepper, and oil.
  2. Place the chicken in a bowl and pour the spice mixture over top. Toss to fully coat. Allow to sit at room temperature for at least 20 minutes or up to an hour.
  3. Heat a lightly oiled or sprayed 12-inch cast iron skillet or sauté pan over medium-low. (A drop of water should sizzle.) Place the chicken in the hot pan, smooth side down. Cook, without moving, for 9 minutes or until the bottom side is browned and the chicken releases easily from pan. Flip the chicken and cook 6-7 minutes more or until a thermometer inserted into the center of breast registers 155°F. Remove the pan from the heat and let chicken rest in the pan for 3 minutes. (The internal temperature will continue to rise once the chicken is removed from the heat and it rests in the hot pan.) Remove to a plate and serve with lime wedges for squeezing.
Tried this recipe?Click here to rate and comment.