• 1 1/2 Pounds Chicken ( I used boneless skinless chicken breast)
• Juice from one Lime
• Juice from one Orange
• 2 Tbsp Olive Oil
• 1 Tsp Salt
• 1/2 Tbsp Chili Powder
• 1/2 Tbsp Oregano
• 1/4 Tsp Cayenne Pepper
• 1/2 Tbsp Cumin
• 1/2 Tbsp Papika
• 1 Tbsp Adobo Seasoning
• 3 Cloves of Garlic, Chopped

Method-

Pollo Asado basically means BBQ chicken. This dish is PACKED with flavor!! An easy marinate and toss them on the grill for a delicious meal.

Combine all the spices together. Toss the chicken with the juices and oil and coat with the seasonings. Refrigerate for at least 4 hours, but a day ahead is best!

Grill until chicken is cooked and serve!

• 1 Large Jalapeño, Seeded and Minced
• 1 Medium Yellow Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Garlic Powder
• 1 15.5 oz Can Black Beans, Rinsed
• 1 14.5 oz Roasted Diced Tomatoes
• 6 Eggs
• 1/2 Cup Shredded Colby Jack Cheese

Method-

Sautee the jalapeño, onion and olive oil in a large skillet until tender 5-7 minutes. Add seasonings, bean and the tomatoes with the juice. Reduce to a very low simmer and cook until most of the liquid is out 7-10 more minutes. Make 6 divots in the mixture with a spoon and crack the eggs into the depressions. Place the whole skillet into the oven and bake at 425 degrees for 10 minutes and top with cheese. Return to the oven to melt the cheese.

Serve with tortillas and enjoy!