Ingredients
- 2 pieces chicken (boneless breast or thighs)
- 1/4 cup lime juice
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 red or green bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
- 1-2 jalapeños, sliced
- 4 bolillo rolls or hearty sandwich bread
- 1 avocado, sliced
- 1/4 cup Mexican crema or mayonnaise
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Marinate the chicken: Combine lime juice, minced garlic, salt, and pepper in a bowl. Add the chicken and let it marinate in the refrigerator for at least an hour (or overnight for more flavor).
- Sauté the vegetables: Heat a skillet over medium heat and add olive oil. Sauté sliced onions and bell peppers until soft and slightly caramelized, about 7-10 minutes.
- Cook the chicken: In the same skillet, add the marinated chicken once the vegetables are cooked. Cook until the chicken is golden brown and cooked through, about 6-7 minutes per side depending on thickness.
- Assemble the sandwich: Slice the bolillo rolls in half and smear a generous amount of crema or mayonnaise on each side. Layer the sautéed vegetables, sliced avocado, and the cooked chicken. Add sliced jalapeños on top and sprinkle with fresh cilantro.
- Serve and enjoy: Close the sandwich, slice it in half if you prefer, and serve with chips or a side salad.
Notes
A grill or cast iron skillet can enhance the flavors. Adjust spice levels to your preference.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free bread)