Mojo Chicken Flatbread

Ingredients:

For The Mojo Chicken –

· 2 chicken breasts

· 1 orange, zested & juiced

· 2 limes, zested & juiced

· 1 lemon, zested & juiced

· 2 T. rosemary, chopped

· 4 cloves garlic, minced

· 2 T. brown sugar

· ½ T. cumin

· ¼ C. olive oil

· Salt and pepper

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For The Tomatillo Salsa -

· 5 tomatillos, husk removed, cut in half

· 2 jalapeno peppers, (optional seeded), cut in half

· 1 lime, cut in quarters

· 1 T. oil

· 1 roasted poblano pepper, char and seeds removed

· 2 sprigs oregano

· 2 garlic cloves, smashed

· 2-3 T. olive oil

· Salt and pepper

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For The Cilantro Crema –

· ¼ C. crema

· 2 T. cilantro, chopped

· ½ lime, juiced

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· 2/3 C. ranchero

· Avocado slices

· Black Beans, rinsed and drained

· 2 flatbread slices

· Cilantro leaves or greens

Instructions:

1. For the mojo – combine the orange juice and zest, lime juice and zest, lemon juice and zest, rosemary, garlic, brown sugar, cumin, olive oil and salt and pepper. Mix well and toss in the chicken. Let Marinate 2 hours and then grill until cooked through.

2. For The Tomatillo Salsa - In a bowl, toss the tomatillo, jalapeno, and limes in the oil – season with salt and pepper. Place the seasoned vegetables on a sheet tray and place on the top shelf under the broiler until the vegetable start to develop a char 5-7 minutes. Remove and let cool to room temperature.

3. When cool, place the roasted vegetables in a food processor with the roasted poblano, oregano, garlic and 2 T. olive oil and salt and pepper. Process until smooth. If more oil is needed, add 1 T. at a time.

4. For the Cilantro Crema – Combine the crema, cilantro, lime juice. Season with Salt and pepper.

5. Grill The Chicken. Slice or dice when cooked.

6. To assemble – Spread some of the tomatillo salsa on both flatbreads – enough to cover (think pizza sauce). Divide the ranchero between the flatbreads. Bake in a 425 degree oven until the crust starts to crisp. Remove from the oven and top with the avocado slices, then the chicken, then the black beans, and drizzle over the crema. Garnish with cilantro leaves or greens.