6 Servings
Chicken
Mexican
Low Fat Quick Grill Main Dish Chicken Mexican
1 1/2 cups r cream
1 tablespoon chopped canned chipotle les* (about 2)
2 tablespoons wn sugar (packed) golden
1 tablespoon smoked hot Spanish rika (Piment?n de la Vera)**
2 1/4 teaspoons li powder
1 1/2 teaspoons coarse her salt
1 1/2 teaspoons lic powder
1 1/2 teaspoons on powder
2 small chini quartered lengthwise
1 bell pepper seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons ola oil
1 pound skinless boneless cken breast halves each halved horizontally
12 5- to 6-inch-diameter corn tillas warmed
antro Slaw see recipe
2 es, each cut into 6 wedges
*Chipotle chiles canned in a spicy ato sauce
**Available at specialty foods stores and from tienda.com.
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub. Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken. Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend. Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos. Test-kitchen tip: To warm tortillas, wrap in foil in packets of six. Place packets at the edge of the grill; turn occasionally.
VIEW THE RECEIPT
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