Chipotle Chicken with Avocado & Bacon Recipe

Bring home the bacon (and avocado) with a chipotle chicken sandwich.

21-30 Minutes


  • 2 slices Sara Lee® Cracked Wheat Bread
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • ½ tsp chipotle chili powder (less or more depending on how much heat you want)
  • 1 lb boneless skinless chicken breasts (about 2 breast halves)
  • 4 small slices of Monterey Jack cheese
  • 1 avocado, peeled, seeded and sliced
  • ½ lb of bacon
  • Lettuce
  • Mayonnaise


  1. In a shallow bowl, stir together the olive oil, lime juice and chipotle chile powder. Next, place the chicken breasts between two sheets of wax paper. Use a meat tenderizer to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Heat your grill on high heat if you are using a grill or cast-iron grill pan on your stove if you do not have a grill. Next, grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. Now assemble. Place on the bun bottom, place chicken with melted cheese, avocado and lettuce; on the top bun, place cooked bacon and mayonnaise.”