Pollo Vallarta Recipe
Chicken breast marinated and grilled with red, yellow and green bell peppers, zucchini, squash, onions and tomatoes covered with our Yucateco sauce served with rice, sour cream, guacamole salad and tortillas.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and Yucateco sauce. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.
Prepare the Vegetables
Chop the red, yellow, and green bell peppers, zucchini, squash, onion, and tomatoes into bite-sized pieces.
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes until they are tender but still crisp.
Cook the Rice
While the chicken is grilling, cook the rice according to package instructions.
Serve
Slice the grilled chicken and serve it on a plate with the sautéed vegetables on the side. Add a scoop of rice, a dollop of sour cream, a portion of guacamole salad, and warm tortillas.
