California Dreamin’ Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch for even cooking.

In a bowl, combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs fresh lime juice. Mix to form a marinade.

Coat the chicken breasts in the marinade, cover and refrigerate for at least 20 minutes and up to 2 hours. Bring to room temperature for 10 minutes before grilling.

Preheat grill or grill pan over medium-high heat (about 400°F / medium-high). Lightly brush with 1 tsp olive oil. Grill chicken 5–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and exterior has good char. Remove and let rest 5 minutes.

While chicken marinates, make the sauce: heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 cup finely diced onion and sauté 3–4 minutes until softened.

Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 cup crushed tomatoes, 1 tbs tomato paste and 1/4 cup stock. Add 1/2 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper.

Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning. Keep warm until assembly.

Shred 1 cup cheddar jack cheese if not pre-shredded. Dice 1 roma tomato and chop 2 tbs fresh cilantro.

Halve, pit and slice or dice the avocado just before serving. Toss avocado lightly with a pinch of salt and a squeeze of lime to prevent browning.

After chicken has rested, place each breast on a baking sheet or oven-safe pan, spoon 2–3 tbs warm tomato sauce over each breast, evenly sprinkle about 1/4 cup shredded cheddar jack over each chicken (divide 1 cup total among 4 breasts).

If you prefer melty cheese, place under a broiler for 1–2 minutes until cheese is melted and bubbling (watch closely) or return to the hot grill with a lid for 1–2 minutes.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tbs fresh lime juice, 1/2 tsp honey, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and adjust heat by adding more minced chipotle or adobo sauce as desired.

Transfer aioli to a squeeze bottle or small bowl for drizzling.

Place each grilled, sauced and cheesy chicken breast on a plate. Top with diced roma tomato and sliced/diced avocado. Sprinkle chopped cilantro over the top.

Drizzle 1–2 tbs chipotle aioli over each breast (about 1/2 tbs per breast, adjust to taste). Serve with lime wedges on the side for squeezing.

Optional: Season with additional salt & pepper to taste. Serve immediately while cheese and chicken are warm.