Chipotle Chicken and Avocado Sandwich
- 3 tablespoon olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chipotle chili powder (less or more depending on how much heat you want)
- 1 pound boneless skinless chicken breasts (about 2 breast halves)
- 4 small slices of Monterey Jack cheese
- 4 sets of hamburger buns
- 8 oz of Yucatan® Guacamole
- Iceberg or lettuce of preference
- Mayonnaise (optional)
In a shallow bowl, stir together the olive oil, lime juice, and chipotle chili powder. Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap and let marinate for at least 15 minutes, preferably an hour in the refrigerator. Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. Assemble the sandwiches - bun bottom, spread a thick layer of Yucatan® Guacamole, chicken with melted cheese, lettuce, mayonnaise on the top bun (OPTIONAL).
Makes 4 servings.