I bought a package of two full boneless, skinless chicken breasts and ended up just using one, which was plenty of chicken for the both of us - there was enough left over for me to have as a lunch-sized portion the next day.
To start, I trimmed the chicken breast and separated the two breast pieces. I adapted this recipe from a pepper-lime chicken recipe, so I juiced two small limes for the marinade (use more or less depending on how tangy you want the flavor). To replace the pepper, I used a new seasoning mix:
It is called South African Smoke Seasoning Blend and Ashley found it at Trader Joe's. If you want to season meat to achieve a deep smokey flavor, this is your stuff! It's really good.
In a Pyrex dish about 2 inches deep, I poured the lime juice and placed the trimmed chicken breast. I sprinkled one side with the seasoning, let it sit for a few minutes, then flipped and sprinkled the other. Surprisingly, all of the seasoning stayed on the chicken. I put the lid on the Pyrex dish and put it in the fridge until I was ready to start cooking.
These chicken breasts can be grilled, broiled or baked. We got a little rained out, so I baked mine at 375 for about 30 minutes and flipped halfway through. The end result was great, and I'll definitely try this recipe again, hopefully grilling next time.
The side dish was scalloped mashed potatoes baked in a cheese sauce, but I wasn't very pleased with the recipe. I think it calls for too much butter and the cheese (sharp white cheddar) was too bland. I may try that again as well, but definitely reducing the amount of butter and using a more flavorful cheese like a smoked gouda.