Categories: Mexican
Ingredients
- Cilantro-Lime Chicken
- 2 pounds chicken breasts (3-4 breasts)
- zest and juice of 3 limes
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup fresh cilantro, chopped
- 1-2 tablespoons adobo sauce, from a can of chipotle peppers in adobo sauce (optional)
- Flatbreads
- 4 flatbreads (homemade or your favorite store-bought brand)
- 4 jalapenos
- 1-2 cups mexican-blend shredded cheese
- 1/2 cup red onion, minced
- 2 mangoes, diced
- 1 pint cherry tomatoes, quartered
- 1-2 avocados, diced
- 1 cup chopped cilantro
- Chipotle Sauce
Directions
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Place all ingredients except chicken into a small bowl, dish or large resealable plastic bag; mix well. Add chicken and marinate for at least two hours and up to four.
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Grill chicken over medium heat until well-browned on both sides and cooked completely through. Slice thinly or chop chicken (however you prefer it) and set aside.
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Preheat oven to 400F.
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Place jalapenos on baking sheet, drizzle lightly with oil. Roast for 10-15 minutes or until beginning to blister and blacken. Remove from oven and let cool. Remove stems and dice. Set aside.
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Reduce oven temperature to 375F.
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Place flatbreads on large baking sheet (you may have to bake one at a time depending on size). Dividing evenly between flatbreads, top with cheese, chicken, roasted jalapenos, red onion, mango and tomatoes. Bake for 8-12 minutes or until flatbreads are turning golden brown and cheese is melted through. Remove from oven and top with avocado, cilantro and chipotle sauce.
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Cut into squares and serve immediately.