| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Marinate Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 671 |
| Fat | 44g |
| Carbs | 24g |
| Protein | 49g |
Nutrition Facts
Servings Per Recipe 4
Calories 671
| % Daily Value * | |
| Total Fat 44g | 57% |
| Saturated Fat 15g | 77% |
| Cholesterol 164mg | 55% |
| Sodium 1211mg | 53% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 10g | 37% |
| Total Sugars 6g | |
| Protein 49g | 98% |
| Vitamin C 46mg | 49% |
| Calcium 349mg | 27% |
| Iron 3mg | 19% |
| Potassium 1153mg | 25% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Slow Cooker Honey Garlic Chicken Noodles
Ingredients
Chicken
- 4 (6 to 8 ounce) skinless, boneless bird breasts
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 1 half tablespoons chili powder
- 1 teaspoon dried Mexican oregano
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- half teaspoon freshly floor black pepper, or to taste
- 1 pinch floor cinnamon
Cilantro Cream
- 1 cup bitter cream
- 1/2 cup kind of chopped clean cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- half teaspoon salt
- 1 pinch pink pepper flakes
- 4 slices Monterey Jack cheese
To Serve
- 1 avocado – peeled, pitted, and sliced
- 1/2 cup chopped tomato
- cilantro sprigs (elective)
- lime slices (non-obligatory)
Directions
Place fowl breasts between 2 sheets of heavy plastic on a stable, level floor. Pound fowl with the smooth facet of a meat mallet to an excellent thickness.
Combine orange juice, vinegar, chili powder, oregano, garlic, salt, black pepper, and cinnamon, in a 1-gallon resealable plastic bag. Carefully squeeze the bag until elements are well blended. Add hen, remove as plenty air as feasible from the bag, and seal. Gently pass hen round in the bag till coated with marinade. Marinate inside the refrigerator no less than 2 hours or up to 4 hours.
Meanwhile, make cilantro cream. Combine sour cream, cilantro, mayonnaise, lime juice, salt, and pink pepper flakes in the bowl of a blender or small food processor. Purée until sauce is properly combined and flecked with cilantro bits. Refrigerate, protected, until equipped to apply.
Preheat an outdoor grill for medium-excessive heat (375 to four hundred stages F (a hundred ninety to 200 degrees C)). Using tongs, lightly oil the grates with an oil-saturated paper towel. Place marinated fowl at once over the warmth and grill until hen is not purple at the middle and juices run clean, 3 to 5 mins in keeping with aspect, depending on thickness. An instantaneous-read thermometer inserted near the center must examine a hundred sixty five tiers F (74 stages C).
Remove to a serving platter and top each fowl breast with a cheese slice; allow to melt from the heat of the fowl. To serve, ladle about half cup cilantro cream sauce on every plate. Add chook; garnish with avocado, tomato, cilantro sprigs, and lime slices.
