2 tbsp RawSpiceBar’s Ancho Chile Powder
2 lbs skinless, boneless chicken breasts
Salt & pepper, to taste
1. Pat chicken dry. Combine Ancho Chile Powder and salt to taste in a large bowl, then generously coat chicken. Cover and chill for 2 hours.
2. Heat a large cast-iron skillet over medium-high heat and add oil. Once shimmering, add chicken, working in batches. Let cook until well browned, about 4-5 minutes.
3. Turn and let cook through, another 4-5 minutes. Transfer to a plate & serve topped with slaw, beans, salsa or avocado!