Pollo Rancho Luna (Rancho Luna Chicken)

Ingredients

• 4 (4-ounce) skinless, boneless chicken breast halves
• 3 tablespoons commercial mojo marinade (such as Goya)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon vegetable oil
• 4 teaspoons fresh lime juice
• Lime wedges (optional)

Preparation

1. Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
2. Combine onion and parsley in a small bowl.
3. Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.