Baja Chicken


  • 1lb Boneless Skinless Chicken Breast
  • ¼ cup fresh squeezed Orange Juice
  • Juice of One Lemon
  • 4 Ripe Roma Tomatoes
  • 3 tbsp. Extra Virgin Olive Oil


  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Black Pepper
  • 1/8 tsp. Cumin
  • 1/8 tsp. Chili Powder
  • 1/8 tsp. Cinnamon
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Crushed Red Pepper

(This is a Marinade Recipe, so prep the day before you plan to cook.)

  • Marinade – In Ziploc, put oil, orange, lemon juice and all seasonings and set aside.
  • Slice chicken into ¼” thick strips and place in Ziploc, squish to ensure complete submersion and put in fridge over night.


  • Remove chicken from marinade and place in favorite backing dish.
  • Bake uncovered at 425° for 30 minutes.
  • Cover and reduce heat to 325°, continue baking for an additional 30 minutes.
  • With fork, shred chicken and serve.

Serving Suggestion & Tips:

  • Serves 4
  • Will freeze well.
  • Serve with grilled bell peppers and tomatoes. Wrap in dino kale or romaine leaves for a scrumptious meal the whole family will enjoy.