Sort ingredients
marciabrady79
QR Code
Listen
PdfNote: Skip Step 1 if your chicken is already marinated.
Step 1: Slice chicken in half lengthwise to create ½-inch-thick cutlets, then season with a few pinches of salt. Rest for 5 minutes. Transfer the chicken to a small mixing bowl and add the Chipotle Marinade. Stir to coat, then cover and rest at room temperature for at least 20 minutes or refrigerate for up to 24 hours.
Step 2: Heat neutral oil in a large oven-safe skillet over high heat. Once the oil is hot and shimmering, use tongs to transfer the chicken from the marinade, letting excess drip off, to the skillet. Sear for 2 to 3 minutes, until browned and lightly charred in spots, then flip. Transfer the skillet to the oven and bake until cooked through and the internal temperature reaches 165ºF, about 6 minutes. Transfer the chicken to a cutting board and slice it into thin strips; set aside.
Step 3: In a large mixing bowl, combine the kale, cabbage, and salt. Using your hands, massage the greens until soft and tender.
Step 4: Divide the reheated Cilantro-Lime Rice between two shallow bowls. Top with greens, sliced chicken, radishes, Roasted Jalapeño Vinaigrette, Crispy Tortilla Strips, and cotija.