When you get a hankering for something good and relatively low carb in the middle of the night, you stop everything you’re doing and peruse your cupboards to see what you’ve got on hand. I had some olives, a half a head of lettuce, and a bit of guacamole left over. I knew the perfect way to whip up something delicious. They key is the marinade. It uses smoked paprika and Hungarian paprika. It does a really great job of adding this really great smoky dimension that balances well with the brightness of the olives and the hit of lime in the guac. Give it a try. Here’s the recipe:
2 large chicken breasts, pounded thin
1 tablespoon of salt
1 teaspoon of pepper
1 teaspoon of smoked paprika
1/2 teaspoon of Hungarian paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of brown sugar
2 tablespoons of olive oil
corn tortillas and accompaniments (pictured are green olives, lettuce, cilantro, guacamole, shredded cheese and hot sauce)
1. In a bowl, combine the salt, pepper, smoked paprika, Hungarian paprika, garlic powder, onion powder, brown sugar, and olive oil until it forms a slight paste.
2. Rub the paste all over the chicken breast and let sit at room temperature for at least 15 minutes.
3. Meanwhile, get a grill pan super hot. When the grill pan is almost smoking, add the chicken breast. Cook on one side without touching for 2-3 minutes. Then, flip and cook until the chicken breasts have cooked through. When the chicken breasts are done, remove them from the pan and let them sit for about 2-3 minutes so that the juices can redistribute.
4. Meanwhile, grill up some corn tortillas (15-20 seconds on each side) and place all of the goodies on top of the warm tortillas. Slice the chicken and add it to the tortillas and enjoy immediately.