Celebrity chef Ingrid Hoffmann is cooking light!
Adobo-grilled chicken salad in tortilla bowls
MAKES 4 SERVINGS
4 boneless, skinless chicken breasts, trimmed of excess fat, rinsed, and patted dry
1 tablespoon Delicioso Adobo Seasoning (page 8)
canola oil cooking spray
4 10-inch whole-wheat or multigrain tortillas
2 tablespoons olive oil, plus more for drizzling
½ medium yellow onion, chopped
4 garlic cloves, minced
Freshly ground black pepper
3 medium tomatoes, cored, seeded, and chopped
½ cup water
2 chipotle chiles in adobo, chopped, plus 2 tablespoons of the adobo sauce
1 15-ounce can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
½ cup (2 ounces) reduced-fat feta, crumbled
¼ cup fresh cilantro, chopped
Lime wedges, for serving
1. Season chicken breasts with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over medium heat. Add the chicken and cook, turning halfway through cooking, until lightly browned and barely opaque when pierced with the tip of a knife in the thickest part, about 12 minutes. Transfer the chicken to a cutting board. Let stand until cooled. Cut crosswise into ½-inch-thick strips.
2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
MAKES 4 TO 6 SERVINGS
2 tablespoons olive oil
1 large yellow onion, diced
1 medium eggplant, cut into 1-inch pieces
2 large zucchini, cut into 1-inch pieces
2 large Roma (plum) tomatoes, cut into ½-inch dice
1 medium green bell pepper, cored, seeded, and ribbed, cut into ½-inch dice
1 medium red bell pepper, cored, seeded, and ribbed, cut into ½-inch dice
3 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper