In a small bowl, whisk together the vegetable oil, vinegar, and southwest spice blend.
Flatten the chicken breasts to an even thickness and then place them in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and turn to coat. Place in the fridge to marinate for 20-30 minutes.
Preheat the grill to medium-high heat. Grease the grill grates before adding the chicken. Cook the chicken for 10-12 minutes, turning it over halfway through cooking or until it reaches an internal temperature of 165˚F.
Video
Notes
One: Oven
Cook at 400˚F in the oven on a greased, rimmed baking sheet for 18-23 minutes.
Two: Skillet
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 12-14 minutes, or until they reach an internal temperature of 165˚F, flipping them over halfway through cooking.
Three: Storage
Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months.
Four: Nutrition Facts
The nutrition facts were calculated with 1/4 of the marinade since most of it is discarded.