For marinade, combine the juice of two oranges, and both lemons and limes, ground chipotle, salt and pepper in a resealable plastic bag. Slice each chicken breast into 3 portions; place into the marinade. Close the bag and shake to cover the chicken; marinate for 30 minutes (or up to 12 hours) in the refrigerator.
Meanwhile, pickle the red onions. Combine the vinegar, water, salt, sugar and jalapeno halves in a small pot. Boil until the sugar and salt are dissolved. Add the sliced red onion and remove from the heat. Cool onions to room temperature; transfer to a separate air-tight container.
Remove chicken from marinade. Discard marinade. Grill the chicken on a preheated grill for 3 to 5 minutes per side, or until chicken reaches a safe internal temperature of 165 F.
Halve the bolillo buns. Spread mayonnaise on one cut side. Place the bread under the broiler and toast until golden-brown. Peel the last two oranges; slice into rounds. To assemble the sandwiches, place oranges on the bottom of bun, top with chicken, pickled red onion, cilantro and the lid of the bun. Refrigerate any leftovers.
Recipe from Chef Caitlin Steininger, for Kroger
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (508g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 87.3mg||27 %|
|Sodium 5600.7mg||193 %|
|Potassium 805.5mg||21 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 25.5g|
|Protein 38.4g||55 %|
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Calories per serving: 311
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