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Yucatan Chile Citrus Grilled Chicken Plate
This regional Mexican three-course combination meal starts with chunky avocado guacamole salsa verde and a short stack of smoky grilled flour tortillas, followed by Yucatan ancho chile citrus-marinated grilled chicken breast over cilantro rice, and black beans baked bubbly hot and garnished with roasted tomato salsa, green onions, and crisp yellow corn tortilla strips. End with an indulgent Tres Leches cupcake.
Ingredients
SERVES: 12
Step 1
| 12 | UC EvenCook® Breast Filets, 5 oz. |
Ancho Chili Citrus Rub
| 6 tbsps | Butter flavored oil commercially prepared |
| 2 tbsps | Southwest seasoning blend dried |
| 2 tbsps | Chili lime seasoning dried |
| 1-1/2 tbsps | Ancho chile pepper ground |
| 1-1/2 tbsps | Habanero pepper sauce commercially prepared |
Cilantro Pesto
| 1/2 cup | Olive oil |
| 1 1/2 oz | Almonds sliced toasted |
| 1 oz | Parsley fresh coarse chopped |
| 1 tbsp | Garlic fresh chopped |
| 1/4 oz | Cilantro fresh coarse chopped |
| 1 tbsp | Lemon and pepper seasoning blend dried |
| 1/4 tbsp | Kosher salt |
Directions
Step 1
Cover tightly and slack in cooler between 32° and 36°F prior to use.
Step 2
Combine in bowl and whisk to blend. Brush chili rub evenly over thawed chicken. Grill over medium-high heat for 3 to 4 minutes on each side or until internal temperature reaches 165°F for 15 seconds. Keep warm above 140°F.
Step 3
Combine in food processor; pulse briefly to blend. Reserve.
Step 4
Combine in steam table pan, add reserved pesto, and toss to blend. Keep warm.
Step 5
To assemble single serving: Portion 5 ounces rice and beans on plate; top with 1 ounce cheese sauce. Arrange 1 chicken breast against rice and beans. Garnish plate with 1 ounce tortilla chips and 2 tablespoons salsa.
Application Uses
MEAL
Dinner
Lunch
CUISINE
Mexican
MAIN INGREDIENTS
Chicken
