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Restaurants›Luna | Modern Mexican›Grilled Chicken Recipe

Grilled Chicken Recipe

Name: Luna | Modern Mexicans Grilled Chicken Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skinless boneless chicken breasts; 2 tbs olive oil; 2 tbs lime juice; 2 count garlic cloves, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 cup ripe tomatoes, seeded and finely diced; 1 cup fresh spinach, very finely chopped; 0.25 cup white or red onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 count jalapeño, seeded and minced; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup long-grain white rice, rinsed; 2 cups chicken or vegetable stock; 0.25 cup tomato sauce or blended tomato; 0.25 cup onion, finely chopped; 1 count garlic clove, minced; 1 tbs vegetable oil or olive oil; 1 cup romaine or mixed Mexican lettuce, shredded; 0.75 tsp salt; 0.25 tsp ground cumin (optional); 4 count large flour tortillas; 2 cups fresh spinach leaves (for stuffing); 1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack); 0.5 cup sour cream

Inspired by Luna | Modern Mexican

Time50m

Serves4

A flour Chicken tortilla & Spinach stuffed with grilled chicken, pico spinach de, & gallo, cheese sour. cream Served, & with mexican lettuce rice.

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Ingredients

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For the grilled chicken and marinade

1 lb skinless boneless chicken breasts

2 tbs olive oil

2 tbs ReaLime juice

2 count Garlic cloves, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

For the spinach pico (pico de gallo with spinach)

1 cup ripe tomatoes, seeded and finely diced

1 cup fresh spinach, very finely chopped

1/4 cup white or red onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 count jalapeño, seeded and minced

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the Mexican lettuce rice

1 cup long-grain white rice, rinsed

2 cups chicken or vegetable stock

1/4 cup tomato sauce or blended tomato

1/4 cup Onion, finely chopped

1 count garlic clove, minced

1 tbs vegetable oil or olive oil

1 cup romaine or mixed Mexican lettuce, shredded

3/4 tsp Celtic sea salt

1/4 tsp ground cumin (optional)

For assembly and topping

4 count large flour tortillas

2 cups fresh spinach leaves (for stuffing)

1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)

1/2 cup Sour cream

1 cup cooked grilled chicken, sliced or shredded

2 tbs fresh cilantro leaves (for garnish)

2 count lime wedges (to serve)

Method

For the grilled chicken and marinade

Marinate chicken

Combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper in a shallow dish or zip-top bag. Add the chicken breasts and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours.

Grill chicken

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill the chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly or shred. Reserve 1 cup for filling and the rest for serving.

For the spinach pico (pico de gallo with spinach)

In a medium bowl combine the diced tomatoes, very finely chopped spinach, diced onion, chopped cilantro, minced jalapeño, lime juice, salt and black pepper. Stir to combine and taste; adjust seasoning with additional salt or lime if needed. Refrigerate until ready to assemble so flavors meld (at least 10 minutes).

For the Mexican lettuce rice

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the chopped onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the rinsed rice and toast, stirring, for 1–2 minutes so grains are lightly coated and glossy. Stir in the tomato sauce (or blended tomato), chicken stock, salt, and ground cumin if using. Bring to a simmer.

Reduce heat to low, cover, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and gently stir in the shredded lettuce so it wilts slightly into the warm rice. Keep covered until serving.

For assembly and serving

Warm the flour tortillas: wrap in foil and place in a 350°F (175°C) oven for 8–10 minutes, or heat individually in a dry skillet 30–45 seconds per side until pliable.

Assemble tortillas: lay a warmed tortilla flat. Place a handful (about 0.25 cup) of fresh spinach leaves in the center, add about 1/4 cup sliced or shredded grilled chicken, top with 2 tablespoons of the spinach pico, sprinkle 1/4 cup shredded cheese, and add a dollop (about 1 tablespoon) of sour cream or to taste.

Fold the tortilla over (roll or fold like a burrito) and, if desired, briefly grill seam-side down in a skillet for 1–2 minutes per side to crisp and melt cheese.

Plate with a generous scoop of the Mexican lettuce rice on the side (about 3/4 cup per serving). Garnish the stuffed tortilla with extra cilantro, a lime wedge, and serve additional pico and sour cream on the side.