Add the ingredients for the chicken marinade to a small bowl (avocado oil, lime juice, pure maple syrup, chili powder, garlic powder and sea salt), and stir well until everything is combined.

Transfer the raw chicken breasts to a large zip lock bag along with the marinade. Seal the bag and swish everything around until the chicken is coated with marinade. Marinate for at least 1 hour, up to 24 hours. I like marinating the recipe for several hours for tangy flavor and the best results. 

When you’re ready to cook the chicken, preheat the oven to 350 degrees Fahrenheit.

Transfer the chicken, along with the marinade, to a large casserole dish, baking dish, or a large rimmed baking sheet.

Bake on the center rack of the preheated oven for 15 minutes.

Remove the chicken from the oven and baste it using the juices from the baking dish. To do so, simply spoon the juices over the chicken breasts.

Place your oven on the high broil setting and broil the chicken for 3 to 8 minutes, or until it has a deeper golden brown color and is cooked through.

Chicken is considered fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. Insert a meat thermometer into the thickest part of each breast to check for doneness.

Let chicken rest at least 10 minutes before slicing and serving.

Serve Chili Lime Chicken Breasts with your choice of side dishes and enjoy!