4 Each Chicken Breasts-boneless, skinless pounded thin ¼”
2 Tbsp. Vegetable Oil
1 tsp. Lime Zest
½ tsp. Chipotle Pepper Paste
¼ Cup Fresh Cilantro Leaves
1 Plum Tomato-sliced thinly
4 Very Thin Red Onion Slices
2 Avocadoes-pitted peeled, sliced
2 Tbsp. Fresh Lime Juice
To Taste Salt and Black Pepper
Lightly coat the chicken breasts with the vegetable oil, lime zest, and chipotle pepper paste. Let marinate for as little as 15 minutes or overnight under refrigeration.
When ready to serve, preheat the grill on high heat. Grill the chicken on high heat for about 2 minutes on each side or until interior is white and juices run clear. Season both sides with salt and black pepper if desired. Top each portion of grilled chicken with some cilantro, a few slices of tomato, red onion , avocado. Drizzle the top with the fresh lime juice. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
