Prep Time:25 mins
Cook Time:10 mins
Marinate Time:2 hrs
Total Time:2 hrs 35 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 671

% Daily Value *
Total Fat 44g57%
Saturated Fat 15g77%
Cholesterol 164mg55%
Sodium 1211mg53%
Total Carbohydrate 24g9%
Dietary Fiber 10g37%
Total Sugars 6g
Protein 49g98%
Vitamin C 46mg49%
Calcium 349mg27%
Iron 3mg19%
Potassium 1153mg25%

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



  1. 4 (6 to 8 ounce) skinless, boneless bird breasts
  2. 1/4 cup orange juice
  3. 2 tablespoons apple cider vinegar
  4. 1 half tablespoons chili powder
  5. 1 teaspoon dried Mexican oregano
  6. 2 cloves garlic, minced
  7. 1 teaspoon salt, or to taste
  8. half teaspoon freshly floor black pepper, or to taste
  9. 1 pinch floor cinnamon

Cilantro Cream

  1. 1 cup bitter cream
  2. 1/2 cup kind of chopped clean cilantro
  3. 2 tablespoons mayonnaise
  4. 1 tablespoon lime juice
  5. half teaspoon salt
  6. 1 pinch pink pepper flakes
  7. 4 slices Monterey Jack cheese

To Serve

  1. 1 avocado – peeled, pitted, and sliced
  2. 1/2 cup chopped tomato
  3. cilantro sprigs (elective)
  4. lime slices (non-obligatory)


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.