Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 1 lime

  3. 1 orange

  4. 1/2 teaspoon chili powder

  5. 1/2 teaspoon adobo all-purpose seasoning

  6. 1 tablespoon extra-virgin olive oil

  7. 6 6-ounce skinless, boneless chicken breasts

  8. 3/4 cup fresh tomato salsa, plus more for serving

  9. 6 slices pepper jack cheese (about 8 ounces)

  10. 6 challah rolls or other soft rolls, halved

  11. 1 Hass avocado, sliced

Instructions Jump to Ingredients ↑

  1. Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder , adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade ; cover and refrigerate for at least 1 hour or overnight. Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.


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