Chicken Laredo with Cilantro Cream
This chicken Laredo with cilantro cream is a Southwestern treatment of grilled chicken breast with toppings to add flavor and eye appeal. We have chicken so often that sometimes I need to punch up the flavor, and we love this dish with grilled zucchini and a simple tossed salad.
Directions
Recipe Ingredients
- 4 (6 to 8 ounce) skinless, boneless chicken breasts
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried Mexican oregano
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 pinch ground cinnamon
- 1 cup sour cream
- 1/2 cup roughly chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 pinch red pepper flakes
- 4 slices Monterey Jack cheese
- 1 avocado - peeled, pitted, and sliced
- 1/2 cup chopped tomato
- cilantro sprigs (optional)
- lime slices (optional)
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