Makes 4 Servings

INGREDIENTS

  • 4 tablespoons avocado oil, divided
  • Zest of 1 lime
  • 2 cloves garlic, pressed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground chipotle pepper
  • Salt and pepper to taste
  • 1 pound chicken breasts, boneless, skinless and lightly pounded until uniform in thickness
  • 1 yellow pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow onion, cut into slices
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, rough chopped
  • 8 soft corn or cassava flour tortillas (Siete Foods), warmed on the grill. You can also use Boston lettuce wraps.
  • Your favorite salsa
  • 1 1/2 cups Monterey Jack cheese, grated

DIRECTIONS

  1. In a small bowl whisk together 2 tablespoons avocado oil, lime zest, garlic, cumin, coriander, ground chipotle and salt and pepper. Pour over the chicken in a shallow dish or resealable bag, and allow to marinate, refrigerated, for at least 20 minutes.
  2. Heat a grill or grill pan over medium-high heat.
  3. While the chicken is marinating, prepare the pepper and onion slices in a bowl. Toss the vegetables with 2 tablespoons avocado oil, and season with salt and pepper to taste.
  4. Grill the vegetables until they are lightly charred and tender. Transfer to a serving bowl.
  5. Grill the chicken breasts, presentation side down, until they have distinguished grill marks, 2 to 3 minutes. Flip and repeat. Continue to cook the chicken until it reads 160° on a meat thermometer.
  6. Allow the chicken to rest for about 5 minutes, and then cut it into thin slices and place in the bowl with the peppers and onions. Add the cilantro and toss well.
  7. Serve with warm tortillas, salsa and shredded Monterey Jack.

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