Chile and spice rubbed chicken breast is grilled and thinly sliced and served in warm tortillas with a corn and mushroom mixture and toppings.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- Kosher salt
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil, plus more for oiling the grill grates
- Juice of 1 lime
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cumin
- 4 ears fresh corn, kernels removed
- 1 poblano pepper, seeded and chopped
- Kosher salt
- 3 scallions, sliced
- Juice of 1 lime
- For Serving: Warm tortillas
- Suggested toppings: Chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream
Instructions
- Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
- Prepare an outdoor grill for medium-high heat.
- Lightly brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
- Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 315 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 93 mg |
| Sodium | 641 mg |