Grilled Lime Chicken & Bell Pepper Panini with Chipotle-Avocado Cream
Prep: 20 minutes plus marinating
Grill: 15 minutes • Serves: 4
1/2cup fresh lime juice
1/3cup olive oil
1tablespoon lime zest
2teaspoons smoked paprika
1teaspoon dried cilantro
4boneless, skinless chicken breasts (about 6 ounces each)
1-1/2medium green, red and/or yellow bell peppers, thinly sliced
1/2small red onion, thinly sliced
1/2medium avocado, peeled and pitted
1/4cup sour cream
1/2teaspoon chipotle powder
4ciabatta rolls, halved lengthwise
4slices pepper Jack cheese
1.Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, whisk garlic, lime juice, oil, lime zest, paprika and cilantro.
2. Place chicken breasts 3 inches apart between plastic wrap on cutting board. With flat end of meat mallet, pound chicken to 1/2-inch thick. Place chicken in large zip-top plastic bag; pour 1/2 the marinade over chicken. Seal bag, pressing out excess air; refrigerate 30 minutes or up to 8 hours.
3.Cut 18 x 24-inch sheet aluminum foil. In medium bowl, toss peppers, onion and remaining marinade; transfer to 1 side of foil sheet. Fold foil in half over vegetables; tightly crimp edges of foil to seal.
4.Remove chicken from marinade; discard marinade. Place chicken and foil packet on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°, turning once; cook foil packet 15 minutes or until vegetables are tender.
5.In small bowl, mash avocado with fork; stir in sour cream and chipotle powder.
6.Spread bottom halves of rolls with avocado mixture; top with chicken, vegetables, cheese and top halves of rolls. Place sandwiches on hot grill rack; place foil and heavy skillet on top to weigh down. Grill 5 minutes or until grill marks appear and cheese melts, turning once.
Approximate nutritional values per serving:
657 Calories, 29g Fat (9g Saturated), 121mg Cholesterol,
589mg Sodium, 52g Carbohydrates, 4g Fiber, 6g Sugars,
2g Added Sugars, 47g Protein