INGREDIENTS
4
chicken breast halves on the bone
4
Garlic cloves
2
Limes, zest of
2 tbsp
Of thinly sliced cilantro and mint
1
Orange, zest of
2 tbsp
Oregano, fresh
1
Poblano
1
Red onion
3 tbsp
Ancho chile powder
1
Salt and freshly ground pepper
1
Olive oil, Extra-virgin
1
Large chayote—halved lengthwise, pitted and cut into 12 wedges