Chipotle Grilled Chicken with Avocado Sandwich

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chipotle chile powder
• 1 pound boneless skinless chicken breasts
• 4 small slices of Monterey Jack cheese
• 4 sets of hamburger buns
• 1 avocado, peeled, seeded and sliced
• Iceberg or lettuce of preference
• Mayonnaise

Directions

1. Make the marinade in a shallow bowl by mixing the olive oil, lime juice, and chipotle chile powder until smooth.
2. Set the chicken breasts between 2 pieces of wax paper. With a meat pounder, flatten them until they are an even 1/2 inch thick, then trim away any extra fat. If you have 2 half-pound chicken breast halves, slice each half in two so you end up with 4 pieces that will sit nicely on the buns.
3. Add the chicken to the marinade and turn it so every piece is coated. Cover the bowl with plastic wrap and let it sit for at least 15 minutes, or ideally 1 hour.
4. Get the grill very hot if you are cooking with gas, or set up charcoal for direct cooking. No outdoor grill, no problem: a cast-iron grill pan on the stove works here too.
5. Cook the chicken for a couple minutes per side, until it is cooked through. After you turn the pieces over, lay a slice of cheese on each one, then cover the grill for 1/2 minute so the cheese can melt.
6. Warm the buns on the grill until toasted.
7. Build each sandwich with the bottom bun, the chicken and melted cheese, avocado, lettuce, and mayonnaise spread on the top bun.