This makes a delicious light entrée when served with warm flour tortillas. It can also be served with rice and vegetables.
Ingredients
- 4 boneless chicken breasts
- 1/4 cup fresh pineapple diced
- 1/4 cup green onions chopped
- 1 red bell pepper diced
- 2 serrano chilis diced
- 2 limes squeezed
- 1 tbsp Superstition Chipotle Dipping Spice
- medium-sized flour tortillas (qty will vary)
- 1/4 cup red cabbage finely chopped
- 1/2 cup cotija cheese shredded
To make the marinade:
- 1/4 cup Prickly Pear White Balsamic Reduction
- 1/4 cup Jalapeño Olive Oil
- 1/2 tbsp garlic finely minced
- 1/4 cup cilantro roughly chopped
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 tbsp agave nectar
- 1 tbsp Superstition Chipotle Dipping Spice
Other great flavors to try!
Instructions
- Combine marinade ingredients in a bowl and mix well. Optional: Add to a large bag with chicken breasts and let marinate for a few hours in the refrigerator. (Pro tip: the longer it sits, the better it gets!)
- Remove chicken from marinade. Sear chicken in a skillet for 5-8 minutes on each side, or until chicken is cooked through. Remove chicken from skillet and let rest. Once rested, dice into cubes. (You’ll add this back into the skillet in just a few!)
- Add pineapple, green onions, red bell pepper, and serrano chilis into the same skillet chicken was cooking in. Add a drizzle of Jalapeño Olive Oil, Prickly Pear White Balsamic Reduction, and 1 tbsp of Superstition Chipotle Dipping Spice. Let sautee for 6-8 minutes until bell peppers are tender.
- Add the diced chicken back into the skillet to combine with the diced veggies. Squeeze the fresh lime juice out of two limes over the skillet, and stir to combine.
- Serve with warm tortillas and garnish with red cabbage, cotija cheese, and a fresh squeeze of lime juice. Enjoy!
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