CILANTRO LIME CHICKEN TACOS
A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
CILANTRO-LIME GRILLED CHICKEN
This marinated grilled chicken is not only fast and easy, it's also budget-friendly and kid-approved! Serve with lime wedges and pico de gallo.
Provided by muchemwa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 258 calories, Carbohydrate 4.3 g, Cholesterol 113.6 mg, Fat 9.6 g, Fiber 0.8 g, Protein 37.5 g, SaturatedFat 2.6 g, Sodium 1925.1 mg, Sugar 0.5 g
CILANTRO LIME CHICKEN SALAD
This cilantro lime chicken salad is simple to make and full of fresh bold flavors. It makes a great lunch or snack when served on chips, crackers, tortillas, or stuffed in an avocado or pepper. This recipe is naturally gluten and dairy free.
Provided by Kimber
Categories Lunch
Time 1h20m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, with the garlic, salt, pepper, and lime juice and mix.
- In a large bowl, stir the chicken, celery, onion, bell pepper, and cilantro with the mayo mixture until everything is coated.
- Chill for 1 hour for flavors to meld.
- Serve chilled. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 136 kcal, Carbohydrate 2 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 424 mg, Sugar 1 g, UnsaturatedFat 9 g
CILANTRO-LIME CHICKEN SANDWICHES
You can use any type of bread or roll for this sandwich. We like the ciabatta, but have used other breads and rolls, whatever I might have handy. You can also pan fry the chicken if you can't get to a grill.-Debbie Speckmeyer, Lakewood, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal bag and turn to coat. Refrigerate for at least 1 hour. In a small bowl, combine the cream cheese, cilantro, onion, salt and pepper; chill until serving., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°., Spread cream cheese mixture onto buns. Layer with tomatoes, chicken and avocado; replace bun tops.
Nutrition Facts : Calories 476 calories, Fat 21g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 530mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 44g protein. Diabetic Exchanges
CILANTRO LIME CHICKEN
Cilantro Lime Chicken (skillet or grilled) is seeping with flavor and is a meal in itself or instantly transforms salads, tacos, burritos, wraps, etc into the most epic meal EVER! This Cilantro Lime Chicken is wonderfully versatile, healthy and prep ahead so you so you can throw your marinated cilantro lime chicken on the grill or stove the second you are craving dinner. Just be prepared for a satisfyingly delicious punch of tangy, garlicky, fiestalicious flavor!
Provided by Jen
Time 20m
Number Of Ingredients 8
Steps:
- Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
- Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
- When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.
CILANTRO LIME CHICKEN THIGHS
This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.
GRILLED CHICKEN SANDWICHES WITH CILANTRO LIME MAYO
This grilled chicken sandwich is downright scrumptious! The combo of grilled chicken, lime, and taco seasoning is terrific. We love the cilantro lime mayo. It has a fresh and tangy flavor. Easy to make, this will definitely be on your summer menu.
Provided by Lauren Perkins-Boyd
Categories Sandwiches
Time 15m
Number Of Ingredients 13
Steps:
- 1. For Mayo: In a small bowl combine mayo, cilantro, garlic, and 1/2 of the lime juice (more or less to taste), salt, and pepper. Cover and refrigerate while you prepare the rest of the meal.
- 2. For Chicken: Butterfly chicken breast by slicing through the middle horizontally to cut almost in half. Open out flat. Brush lightly with oil, sprinkle with a pinch of taco seasoning on each side. Salt and pepper to taste.
- 3. For Outdoor Grilling: Grill over medium-hot coals for about 3 minutes per side or until chicken is opaque with no trace of pink. For Indoor Grilling: Preheat broiler. Broil 3 minutes per side or until opaque or preheat a ridged grill pan to medium heat and cook 3 minutes per side until opaque.
- 4. Just before the chicken is done squirt with remaining lime juice.
- 5. Lightly toast bread on the grill for about 30 seconds to 1 minute.
- 6. Assemble your sandwiches topped with avocado, lettuce, onion, tomato, and, of course, the cilantro lime mayo. Enjoy!
CILANTRO LIME CHICKEN
Marinated and grilled, this Cilantro Lime Chicken is juicy and full of flavor!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients in a small bowl.
- Pour marinade over chicken and let marinate 30 minutes or up to 2 hours.
Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 22 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 412 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CILANTRO LIME CHICKEN
My husband has recently declared my kitchen a cilantro-free zone :( so unfortunately I haven't yet tried this dish, but I am posting it because it sounds good to me and thought it might appeal to others as well. The recipe comes from Ainsley Harriott, a British chef, and he cautions not to marinate the chicken longer than two hours as the lime juice will break down the chicken to the point that it will fall apart. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the marinade of garlic, cilantro, ground peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil.
- Blend well.
- Place chicken breasts with marinade in a shallow dish or resealable plastic bag, coating them well, and set in the refrigerator at least 1 hour and no more than 2, turning them from time to time.
- Preheat a ridged griddle pan or heavy non-stick frying pan and cook the chicken for 7-8 minutes each side until the chicken is cooked through.
- Serve hot or cold, garnished with cilantro leaves.
Nutrition Facts : Calories 197.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 626, Carbohydrate 8.4, Fiber 1.5, Sugar 2.9, Protein 26.4
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
Steps:
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
- For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
- To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
- For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
- Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
CRISPY CILANTRO LIME CHICKEN THIGHS
Crispy Cilantro Lime Chicken is juicy on the inside, golden and crisp on the outside, cooked in mouth watering flavourful pan drippings!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-sized shallow bowl, whisk together 2 tablespoons olive oil together with the lime juice, chopped cilantro, chili flakes, garlic, sugar and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for 15 minutes.
- Heat the remaining one tablespoon of oil in a non stick pan or cast iron skillet over medium-high heat. Add in the thighs along with any marinade left over in the bowl, and sear chicken -- skin-side down -- for 4 minutes on each side until golden and crispy (chicken will not be fully cooked).
- Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).
- Garnish with fresh cilantro leaves and lime slices or wedges.
- Serve over steamed rice or cauliflower rice, and drizzle with the pan juices.
Nutrition Facts : Calories 390 kcal, Carbohydrate 3 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 113 mg, Sugar 1 g, ServingSize 1 serving
20-MINUTE BAKED LIME CILANTRO CHICKEN BREASTS
Super juicy, EASY, tender chicken that's ready in FAST and made on ONE sheet pan!! Bursting with robust Mexican-inspired lime-cilantro flavors that will make it an automatic family FAVORITE!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the lime juice and cilantro), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done.
- Evenly drizzle the chicken with fresh lime juice and evenly garnish with fresh cilantro. Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
Nutrition Facts : Calories 378 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CILANTRO-LIME CHICKEN
As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! -Mari Smith, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.
Nutrition Facts : Calories 253 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 390mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
MAGGIE'S SUPER HEALTHY CILANTRO LIME CHICKEN SALAD PITA SANDWICH
I threw this together on a warm night when I didn't feel like cooking and wanted something cool and healthy but also filling. I was amazed at how low calorie this turned out and also how much I enjoyed it. I hope you do, too! You can easily substitute the pitas with tortillas to make these more like wraps, and there's plenty of flexibility to add or subtract ingredients (like maybe red onion or fresh basil for example - warmed up with a little feta cheese melted inside is not at all bad, either, I've learned). With the 4 servings, each serving will either stuff a half of a pita super full or be just enough for 1 whole pita cut in two filled not quite so full. Your choice.
Provided by Maggie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Refrigerate an hour or so, if desired. This is optional but does help the flavors set.
- Spoon mixture into 1 or 2 pita pocket halves, depending on how stuffed you'd like them.
Nutrition Facts : Calories 341, Fat 9.6, SaturatedFat 2.3, Cholesterol 54.9, Sodium 772.2, Carbohydrate 37, Fiber 2.3, Sugar 2.1, Protein 25.4
CILANTRO LIME CHICKEN
This Cilantro Lime Chicken can be grilled, baked or fried so you can enjoy it year round. The best part about our cilantro lime chicken recipe - marinate from 30 mins to 48 hours. So much flavor either way!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- In a food processor or blender, add cilantro (whole and with stems), lime juice, garlic, olive oil, cumin, salt, cayenne and black pepper. Process until marinade forms, pausing and scraping the walls.
- Add chicken in a medium bowl and poke with a fork randomly. This will allow marinade to penetrate the meat. Pour marinade on top and toss with a fork to coat well. Cover and refrigerate for 30 mins - 48 hours. The longer you marinate, deeper the flavor, but even after 30 mins cilantro chicken tastes awesome.
- To pan fry (pictured): Preheat large ceramic non-stick skillet on medium heat and swirl a bit of avocado oil to coat. Add as many chicken breasts as fit, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork. Discard marinade.
- To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Discard marinade.
- To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
- For all methods: Make sure you let chicken rest. Remove from heat and cover dish with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices to settle back into the meat.
Nutrition Facts : Calories 233 kcal, Sugar 1 g, Sodium 372 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 33 g, Cholesterol 97 mg, ServingSize 1 serving
CILANTRO LIME CHICKEN
Cilantro lime chicken thighs are incredibly juicy and bursting with bright, Latin flavors. This is an easy weeknight meal the entire family will love. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together two tablespoons of olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro. You can also pulse in a food processor until it's combined.
- Combine the marinade and chicken thighs in a bowl or shallow dish. Marinate chicken for 30 minutes to an hour in the fridge.
- When the chicken is done marinating, take it out of the fridge and let it sit for 10-15 minutes at room temperature.
- Preheat your oven to 425 degrees fahrenheit.
- Heat the remaining one tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 5-6 minutes with the skin side down, until they're golden brown.
- Then flip the chicken and sear the other side for 2-3 minutes. The chicken will not be fully cooked at this point.
- Transfer the skillet to the oven and bake the chicken thighs for 15-20 minutes or until the internal temperature reaches 160 degrees fahrenheit.
- Remove the chicken from the oven, let it rest for 5 minutes, and garnish with extra lime slices and cilantro leaves before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 6 g, Protein 19 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 479 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY CHICKEN SANDWICH WITH CILANTRO LIME MAYO
With the perfect amount of spice and a ton of flavor, this Spicy Chicken Sandwich with Cilantro Lime Mayo is so good that the family asks for it over and over again!
Provided by Deborah Harroun
Categories Main Dish
Time 2h36m
Number Of Ingredients 15
Steps:
- In a small bowl, combine the mayonnaise, Greek yogurt and lime juice and stir until smooth. Stir in the cilantro and garlic. Cover and refrigerate until needed.
- Combine the egg, buffalo sauce, oregano and salt in a gallon sized ziplock bag. Cut the chicken breasts in half horizontally, making 4 thinner pieces of chicken. Add them to the bag and seal. Refrigerate for 2 to 8 hours, turning the bag occasionally.
- Place the tortilla chips in a food processor and process until crumbs. Place in a shallow dish.
- Working with one piece of chicken at a time, remove from the marinade and allow any excess marinade to drip off. Coat the chicken in the crushed tortilla chips. Set aside and continue with the remaining chicken.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 3 minutes, then turn and cook the second side until the chicken is cooked through, about 3 more minutes.
- To serve, spread the Cilantro-Lime Mayo on the bottom of each of the rolls. Top with red onions, lettuce, and a piece of chicken. Spread some more of the mayo on the top half of the roll and place on top of the chicken.
Nutrition Facts : ServingSize 1 sandwich, Calories 638 calories, Sugar 2 g, Sodium 1324 mg, Fat 32 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 55 g, Fiber 4 g, Protein 34 g, Cholesterol 109 mg
CILANTRO LIME GRILLED CHICKEN SANDWICH
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
- Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.
CILANTRO LIME CHICKEN SANDWICH
The creamy spread and yummy sliced avocado just bring this sandwich together. Originally in Taste of Home posted by Debbie Speckmeyer, but I've changed it just a bit. Marinating time is not included in the prep and cooking time.
Provided by Lynette !
Categories Sandwiches
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large resealable plastic bag, combine the oil, lime juice and cumin. Add the chicken; seal the bag and turn to coat. Refrigerate for at least 1 hour.
- 2. In a small bowl, combine the cream cheese, cilantro, onion, salt, and pepper; chill until serving.
- 3. Drain and discard the marinade. Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. If grilling is not an option, you can broil these 4 inches from the broiler until they reach 170°.
- 4. Spread the cream cheese mixture onto the buns. Layer with avocado, tomatoes, and chicken; replace the bun tops. Enjoy!
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- Place the tortilla chips in a food processor and process until ground, about 1 minute. Place the ground chips in a shallow dish.
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- Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
- Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
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