- 1 cup minced cilantro leaves, plus extra for garnish. (I used 1/2 cup cilantro. I'm not a big cilantro fan.)
- 1/4 cup fresh lime juice
- 1/4 cup low-sodium chicken broth
- 3 scallions, cut into 1-in pieces
- 2 cloves garlic (although I ALWAYS go heavy on garlic!!)
- 1 jalapeno, seeded
- 1 Tb honey
- Salt for taste
- 1 1/2 lbs boneless skinless chicken breast
- 1 red onion skinned and cut into 1/2 rounds
- 1 orange and 1 yellow bell peppers , quartered, seeds removed
- 1 ripe avocado
- 1 1/2 tsp olive oil
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1/4 greek yogurt ( I used fage)
- 6 corn tortillas
- Place cilantro, lime juice, broth, scallions, garlic, jalapeno, honey and salt in a blender, puree until smooth. Reserve 2 Tb ; do not wash out blender.
- Place chicken breast into a bowl and the peppers and onions in a another. Divide the remaining cilantro mixture evenly between the chicken and the pepper/onion mixture. Toss well to coat; let stand for at least 3 min at room temp.
- Add avocado, 1/2 cup water, and the reserved 2 Tb cilantro sauce to blender. Puree until smooth and season with salt and pepper, set aside.
- Heat oil in skillet set over med heat until hot. Add cumin and coriander and continue to cook until fragrant, about 30 sec-1 min. Pour the spices over the yogurt and set aside for the flavors to blend.
- Preheat grill on med-high. Oil grates and grill chicken for about 12-15 and grill the veggies for about 5-8.
- Let chicken rest for 10 min before serving. Place tortillas on grill until warmed.
- 2 Tb olive oil
- 1/4 large white onion
- 1 cup lon grain white rice
- 2 cups chicken broth
- 2 ears corn kernels removed
- 1 tsp salt
- 2 poblano (pasillas) chiles, charred, seeded, peeled, stemmed
- 1 cup sour cream
- 1 cup monterey jack cheese
- Heat oil in med size skillet over me-high heat. Add onion until translucent, about 5 min. Add rice and cook until rice is opaque, about 10 min. Stir in the chicken broth and the corn kernels, then season the broth with salt and pepper, to taste, Bring mixture to boil. Reduce the heat to me-low heat, cover, and simmer until rice is tender, about 15 min.
- Preheat broiler. Using a fork. fluff the rice and stir in the chopped chiles, 1/2 sour cream, 1/2 cheese. Transfer rice to a 8 by 8 baking dish. Drizzle with remaining sour cream and sprinkle with remaining cheese. Broil until top is browned about 5-8 min.
- Place onion/pepper mixture in the tortillas followed by the chicken topped with the fage and guac and sided with the rice.
Recipe Adapted from Food Network