Ingredients

All amounts are arbitrary and to-taste. Sorry.

For the Marinade

amount	ingredient
2 lbs	chicken breast, cubed
—	lemon juice, fresh
—	black pepper
—	taco seasoning
—	chili powder* **
—	garlic powder
—	salt
a lot	Parmigiano-Reggiano, blended or shredded
1-2 T	oil (optional)

For the Sauce

amount	ingredient
6 T // ¾ stick	butter, salted
1 tsp – 1 T	garlic, fresh, crushed into paste or minced (optional)
—	Parmigiano-Reggiano, blended or shredded
~½ cup	cilantro, fresh, chopped
1	lime, fresh, juice of*
—	hot sauce
—	honey

Process

1. add lemon juice to chicken and mix until well-coated
2. add remaining ingredients for marinade and mix until chicken is evenly coated
3. marinate in fridge for ~2-3 hours

Preheat oven: 425º F
Bake: 15-20 minutes, depending on thickness of chicken

4. in a small pot, heat butter and garlic (if using) gently on low heat until garlic loses its sharpness and butter is infused
5. take off the heat and add remaining ingredients for sauce; set aside
6. when chicken is done cooking, take out and brush with sauce

Notes

• for the chili powder, use whatever you have on hand; I didn’t have it and subbed with a burger seasoning; it’s chill, get creative or just leave it out
• I didn’t use oil in the marinade and chicken still came out juicy and tender (see photo); might get more browning if you use it
• if you don’t have a brush for applying the sauce, just spoon it over or dunk the pieces to coat

Suggested uses

• eat as-is
• on a salad (you can try adding more lemon juice and maybe balsamic to the sauce leftovers for a quick dressing)
• over rice (use the sauce more liberally)
• in a sandwich or wrap
• with pasta in a white sauce