Tajín Grilled Chicken
A citrusy Tajín glaze caramelizes over grilled chicken, served over a classic calabacitas mix of squash, zucchini, corn, and beans. Finished with cilantro leaves and charred scallions.
Nutritional facts
Protein
63g
Carbs
22g
Calories
450kcal
Fat
12g
Ingredients
Zucchini, Tajin Spice, Lime, Canned Corn, Black Pepper, Mexican Oregano, Extra Virgin Olive Oil, Plum Tomato, Agave Syrup, Kosher Salt, Black Beans, Jalapeno Peppers, Yellow Squash, Cotija Cheese, Chicken Breast, Orange Juice, Orange Zest, Green Onion, Cilantro, Lemon, Garlic, Onion, Chipotle in Adobo
Contains milk.
Reviews
3.5
Based on 36 reviews
I don't know. It was okay, just not great, not sure why.
Denale · 04/12/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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