Tajín-Grilled Chicken Breast
Citrus-marinated chicken hits the grill, brushed with a smoky Tajín glaze of orange, chipotle, and garlic. It's served over calabacitas, where zucchini, squash, corn, and beans simmer in roasted tomato. Charred spring onions, fresh cilantro, and a lime wedge round out this lightly spicy plate.
Nutritional facts
Protein
54g
Carbs
21g
Calories
400kcal
Fat
11g
Ingredients
Organic Chicken Breast, Zucchini, Lime, Canned Corn, Black Pepper, Sea Salt, Sundried Persian Lime, Mexican Oregano, Extra Virgin Olive Oil, Plum Tomato, Agave Syrup, Kosher Salt, Black Beans, Ancho Pepper, Jalapeno Peppers, Yellow Squash, Cotija Cheese, Chipotle Pepper, Orange Juice, Orange Zest, Guajillo Chile, Green Onion, Organic Yellow Onions, Cilantro, Lemon, Garlic, Chipotle in Adobo
Contains milk.
Reviews
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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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