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Ingredients
US|METRIC
6 SERVINGS
- 5/8 cup olive oil
- 1 knorr garlic minicube
- 4 cups loaf french bread, cut into
- 1 1/2 lb. boneless, skinless chicken breast halves
- 1 poblano pepper
- 1 poblano peppers (quartered)
- 2 knorr chipotle minicube
- 6 Tbsp. hellmann's or best foods real mayonnaise
- 2 Tbsp. lime juice (divided)
- 1 tsp. worcestershire sauce
- 10 cups torn romaine lettuce leaves
- 1 cup shredded mozzarella cheese
- 1 cob corn on the
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Directions
- Preheat oven to 400°F.
- Combine 1/2 cup olive oil, 1 Chipotle MiniCube and Knorr® Garlic MiniCube; reserve 1/4 cup. Stir in 1 tablespoon lime juice into remaining olive oil mixture. Combine chicken and 2 tablespoons olive oil mixture in a large resealable plastic bag; turn to coat. Combine remaining olive oil mixture, peppers and corn in another large resealable plastic bag; turn to coat. Close bags and marinate in refrigerator for about 1 hour.
- Toss reserved 1/4 cup olive oil mixture with bread cubes in a large bowl. Arrange in a single layer on a baking sheet. Bake for 10 minutes or until golden, stirring once.
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