Marinated Barbecue Chicken Sandwiches with Poblano Pepper Ricotta Spread

Whisk together the juice from the Limes (3), the zest of one of them, Vegetable Oil (1/2 cup), Smoked Paprika (1 Tbsp), Salt (2 tsp), Dried Parsley (2 tsp), Dried Oregano (1 tsp), Simply Organic Onion Powder (1 tsp), Ground Cumin (1 tsp), and Garlic (4 cloves) and pour over the Chicken Breasts (2).

Mix thoroughly ensure the chicken breasts are completely coated. Cover and place in the fridge for at least two hours or overnight.

Preheat your grill to medium-high.

Grill the chicken and Poblano Pepper (1) until the chicken is cooked through and the pepper is charred.

Peel the charred skin off the roasted poblano pepper and chop.

Place in a bowl with the Fresh Cilantro (to taste), Jalapeño Pepper (1), Whole Milk Ricotta Cheese (1 cup), Salt (1 tsp), and juice from the Lime (1/2). Stir together.

Spread mixture on the Brioche (4). Add grilled chicken, Avocados (to taste), Tomatoes (to taste), and top with an Eggland's Best Classic Eggs (to taste).