Chipotle Chicken with Avocado Sandwich
Use a meat pounder to flatten the breasts to an even thickness of about 1/2 inch.
Add olive oil, lime juice, honey, garlic and chipotle chilies to a shallow big bowl and mix well.
Add chicken to the mixture, stir to coat chicken breasts completely.
Mix together mayonnaise and two teaspoons Adobe sauce in a small bowl.
Ingredients:
- 2 skinless, boneless chicken breast halves
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 clove garlic, minced
- 2 chipotle chilies in Adobo sauce, de-seeded and minced
- 2 teaspoons Adobo sauce, from chipotle container
- 4 tablespoons mayonnaise
- 4 sets of hamburger buns or panini rolls (for Gluten Free and Paleo diet use grain-free bun/roll)
- 1 large avocado, peeled, seeded and sliced
- 4 slices heirloom tomato (optional)
Directions:
1- Put chicken breast halves on cutting board and cut each breast in half horizontally. This will result in 4 chicken breast pieces. Trim off excess fat.
2- Cover the chicken with plastic wrap and lightly pound Use a meat pounder to flatten the breasts to an even thickness of about 1/2 inch.
3- Add olive oil, lime juice, honey, garlic and chipotle chilies to a shallow big bowl and mix well.
4- Add chicken to the mixture, stir to coat chicken breasts completely. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
5- While chicken is marinating, mix together mayonnaise and two teaspoons Adobe sauce in a small bowl, cover and chill.
6- Heat grill or if cooking inside heat small amount of oil in skillet. Remove chicken from marinade and cook the chicken until is cooked through, about 5 to 6 minutes on each side.
7- Grill the buns/rolls for a few seconds. Spread 1 heaping tablespoon of chipotle mayonnaise on cut sides of each bun/roll. Assemble sandwiches with chicken, tomato and avocados.
Enjoy!
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