Cooking Instructions
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Step 1
Whisk together the juice from the
Limes (3)
, the zest of one of them,
Vegetable Oil (120 mL)
,
Smoked Paprika (7 g)
,
Salt (10 g)
,
Dried Parsley (1 g)
,
Dried Oregano (2 g)
,
Onion Powder (2 g)
,
Ground Cumin (2 g)
, and
Garlic (4 cloves)
and pour over the
Chicken Breasts (2)
.
Step 2
Mix thoroughly ensure the chicken breasts are completely coated. Cover and place in the fridge for at least two hours or overnight.
Step 3
Preheat your grill to medium-high.
Step 4
Grill the chicken and
Poblano Pepper (1)
until the chicken is cooked through and the pepper is charred.
Step 5
Peel the charred skin off the roasted poblano pepper and chop.
Step 6
Place in a bowl with the
Fresh Cilantro (to taste)
,
Jalapeño Pepper (1)
,
Whole Milk Ricotta Cheese (250 g)
,
Salt (6 g)
, and juice from the
Lime (1/2)
. Stir together.
Step 7
Spread mixture on the
Brioche (4)
. Add grilled chicken,
Avocados (to taste)
,
Tomatoes (to taste)
, and top with an
Eggs (to taste)
.
