I was cleaning out my pantry and came across some TJ’s enchilada sauce that I hadn’t used yet… so I roughly followed this recipe (substituting enchilada sauce for salsa and putting chicken and cheese inside) and topped with avocado, olives and cilantro.
I love this blog and I love Banh Mi, so when I saw this variation (I typically make it with meatballs), I had to jump on it! And boy was it worth it… KILLER marinade, and I topped it with a perfectly fried egg and deliciously pickled veggies…. yum!
Lime Peach Chicken over Brown Rice
- Mix 2 Tablespoons Lime Juice, 1 Tablespoon Vegetable Oil, 1/2 teaspoon smoked paprika in a bowl. Season to taste with salt and pepper.
- Add 3 thinly sliced peaches, 1/2 of a thinly sliced red onion, 1 Tablespoon mined jalapeno and 2 cups cooked shredded chicken. Toss well to coat.
- I served it with cilantro over brown rice, although you could also serve in butter lettuce cups as well. Enjoy!
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