Grilled Chicken with Roasted Poblano and Avocado on a Brioche Bun

This delicious sandwich is made with grilled chicken, roasted poblano peppers, creamy avocado slices served on a toasted brioche bun for a Mexican-American fusion meal that is sure to please!

Cooking Equipment:

Grill or Grill Pan, Knife & Cutting Board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mexican-American Fusion

Keywords:

Grilled Chicken, Roasted Poblano, Avocado, Brioche Bun

Meal:

Main Course

Cooking Method:

Grilling

Dietary Restrictions:

Gluten Free (if using gluten free buns)

Servings:

Ingredients:

2 boneless skinless chicken breasts

1 large poblano pepper, roasted and sliced into strips

1 ripe avocado, sliced into thin wedges

2 brioche buns, toasted

2 tablespoons olive oil

Salt and pepper to taste

Cooking Instructions:

Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 8-10 minutes per side or until cooked through. Remove from the grill and set aside.

Place the roasted poblano strips onto the buns and top with the grilled chicken breasts. Top with avocado slices and serve immediately.

Nutrition:

Calories – 590; Fat – 24g; Carbohydrates – 58g; Protein – 34g; Sodium – 590mg

This delicious sandwich is made with grilled chicken, roasted poblano peppers, creamy avocado slices served on a toasted brioche bun for a Mexican-American fusion meal that is sure to please!

Rating:

Did You Know?

Pico de Gallo, a fresh salsa made from chopped tomatoes, onions, cilantro, and lime juice, is a popular Mexican condiment.