Chicken Sabana 

When you don’t eat wheat or eggs and travel for a week for work, you end up eating A LOT of salads. I normally peruse the rest of the menu for amusement, but rarely expect to find anything interesting, unless of course I’m at a steakhouse.  This was SO not the case on my trip last week to Las Vegas. I visited Cabo Wabo Cantina and was about to order my standard salad with chicken when another dish caught my eye.

It was called Chicken Sabana and looked interesting: grilled chicken breast pounded paper thin, beans, melted cheese, chorizo, chimichurri, caramelized onions, and pico de gallo. I ordered it with only one tweak, substituting mexican squash instead of the refried beans. What came out was nothing short of amazing. The chicken was so thin that, at first, I thought they had made a mistake and brought me a pizza…  I carefully poked at the plate and realized that this really was chicken, pounded quite thin and very crispy.

The original restaurant dish:

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My version under the broiler:

My version plated: (next time I’ll serve with chimichurri)

Next time I plan to pound the chicken even thinner before cooking and will work on a way to get the finished dish to be more crispy.

Chicken Sabana

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients:

  • 1 boneless skinless chicken breast, pounded as thin as possible and seasoned with salt and pepper
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 1/2 teaspoon Wildtree Garlic Galore Seasoning (or use crushed garlic and some salt/pepper to taste)
  • 1/2 teaspoon Wildtree Chipotle Lime Rub
  • Chopped zucchini, red bell pepper
  • A few handfuls of shredded Mexican cheese
  • Optional: Chimichurri sauce, salsa, sour cream, and guacamole

Directions:

Turn on your oven broiler. Grab a frying pan large enough to hold the pounded chicken breast. Make sure that your frying pan is ok to go under the broiler in the oven. Turn the stovetop to medium heat and allow the pan to preheat. Add the grapeseed oil and chicken to the pan. Sprinkle the chicken with the garlic galore and the chipotle lime rub. Cook until the chicken is nice and brown on one side, about 3 minutes. Flip the chicken and continue to cook for another 2-3 minutes.

Once the chicken is mostly cooked, top with the zucchini, bell pepper, and shredded cheese and place the pan under the broiler. Allow the chicken to broil for about 2-4 minutes until the cheese is melted and just starts to brown. Remove the pan, plate the chicken, and top with chimichurri, salsa, and other toppings.

3 thoughts on “Chicken Sabana 

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