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.

Yucatan Chile Citrus Grilled Chicken Plate




Step 1


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 tsps

Ancho chile pepper ground

1-1/2 tsps

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 tsp

Lemon and pepper seasoning blend dried

1/4 tsp

Kosher salt

Step 4

3 lbs

White rice warm

12 oz

Black beans canned drained rinsed warm

Step 5

12 oz

Mexican pepper Jack cheese sauce commercially prepared

12 oz

Mexican Original® Corn Tortillas, 6 inch, 7 oz. per dozen

1-1/2 cup

Roasted tomato salsa commercially prepared

Show ingredients


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.

Main Ingredient