In a medium glass bowl, combine all of the dry spices. Whisk in the lime juice and canola oil until well-combined. If it seems too thick, add a little more oil. Taste for salt.
Arrange the chicken breasts in a glass baking dish. Take the marinade and pour over chicken. If you have to, use your hands to make sure chicken is covered completely. Marinate in refrigerator for 3 hours.
Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400° F. Line a baking sheet with foil paper. Arrange chicken breasts onto baking sheet and do not overcrowd. Bake in oven for 30 minutes. Remove from oven and let stand for 5 to 6 minutes.
Serve as is with your favorite rice dish or slice thin for tacos. It makes a great topping for your favorite salad. If you serve it sliced, it yields up to 10 servings.
Notes: This chicken tastes great for tacos, burritos, enchiladas, salads or just with your favorite rice dish. You can also grill the chicken instead of baking it in the oven, just take care that the spice rub does not burn.
Total Fat 28g
Saturated Fat 4g
Total Carbohydrate 4g
Dietary Fiber 2g