Place the chicken breasts between two sheets of plastic wrap and pound chicken until even. This will help the chicken to cook more evenly.
Mix the southwest seasoning together in a small bowl and sprinkle both sides of the boneless skinless chicken breast halves.
Heat the oil in a large skillet over medium heat and cook the chicken until thoroughly cooked and the juices run clear. Internal temperature should read 165°F on an instant-read thermometer.
Transfer chicken to a large plate, cover with aluminum foil, and allow to rest for 10 minutes before serving.
Slice or shred the chicken for salads and wraps, or cut into four equal pieces to make Southwest Chicken Burgers/Sandwiches.
Notes
The more seasoning you use, the stronger – or should I say spicier, the chicken will be. Just keep that in mind!
You can season the chicken in advance, wrap in an airtight container and store in the refrigerator, or even cook it ahead of time and reheat it when needed.
Allow chicken to cool completely, then place in an airtight container and store in the refrigerator for 3 to 4 days. For longer storage, place cooled chicken in zipper topped freezer bags and store in the freezer for 3 to 6 months.