0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 plums, quartered and pitted
- 1 nectarine, quartered and pitted
- 1 medium red onion, cut into 1-inch-thick rings
- 1/2 red jalapeno
- 2 tablespoons vegetable oil
- Kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh cilantro, plus whole sprigs for garnish
- 12 corn tortillas, warmed according to package directions
- 1 cup shredded romaine or green cabbage
Instructions
- Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil.
- Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
- Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro.
- Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
561 |
| Total Fat |
19 g |
| Saturated Fat |
3 g |
| Carbohydrates |
44 g |
| Dietary Fiber |
7 g |
| Sugar |
9 g |
| Protein |
53 g |
| Cholesterol |
227 mg |
| Sodium |
1031 mg |