Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) chipotle peppers in adobo sauce, minced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) smoked paprika
  • Juice of 1 lime (about 30 ml)
  • Salt and pepper to taste
  • 1 ripe avocado
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • 1 tablespoon (15 ml) lime juice
  • Salt to taste
  • 4 whole grain buns
  • 1 cup (75 g) shredded lettuce
  • 1 medium tomato, sliced
  • 1/4 red onion, thinly sliced
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Combine olive oil, chipotle peppers, garlic, cumin, paprika, lime juice, salt, and pepper in a mixing bowl. Add chicken and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
  2. In a mixing bowl, mash the avocado and mix in sour cream (or yogurt), lime juice, and salt until smooth. Set aside.
  3. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through and internal temperature reaches 165°F (74°C).
  4. Toast the buns if desired. Spread avocado crema on both sides of each bun. Layer with grilled chicken, shredded lettuce, tomato slices, red onion, and garnish with cilantro (if using).
  5. Close the sandwich and serve immediately.