Baja Chicken Sandwich

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• 1 pound boneless, skinless chicken breast (about 2 chicken breasts cut in half)
  Ingredient note

  Source: 1 pound boneless, skinless chicken breast (about 2 chicken breasts cut in half)
• 2 tablespoons lime juice (juice of about 2 limes)
  Ingredient note

  Source: 2 tablespoons lime juice (juice of about 2 limes)
• ¼ cup orange juice (juice of about 1 orange)
  Ingredient note

  Source: ¼ cup orange juice (juice of about 1 orange)
• 2 each jalapeños (sliced)
  Ingredient note

  Source: 2 jalapeños (sliced)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 2 teaspoons oregano
  Ingredient note

  Source: 2 teaspoons oregano
• 2 teaspoons cumin
  Ingredient note

  Source: 2 teaspoons cumin
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• ½ teaspoon pepper
  Ingredient note

  Source: ½ teaspoon pepper
• 3 tablespoons cooking oil (divided)
  Ingredient note

  Source: 3 tablespoons cooking oil (divided)
• 4 slices pepper jack cheese
  Ingredient note

  Source: 4 slices pepper jack cheese
• ½ cup greek yogurt
  Ingredient note

  Source: ½ cup greek yogurt
• ½ cup salsa verde
  Ingredient note

  Source: ½ cup salsa verde
• ½ cup cilantro (about ½ bunch)
  Ingredient note

  Source: ½ cup cilantro (about ½ bunch)
• 1 tablespoon fresh lime juice (juice of about 1 lime)
  Ingredient note

  Source: 1 tablespoon fresh lime juice (juice of about 1 lime)
• 1 clove garlic
  Ingredient note

  Source: 1 clove garlic
• 4 each broiche buns
  Ingredient note

  Source: 4 broiche buns
• 4 pieces leafy lettuce
  Ingredient note

  Source: 4 pieces leafy lettuce
• 4 slices bacon (cooked to crispy)
  Ingredient note

  Source: 4 slices bacon (cooked to crispy)
• 1 cup pico de gallo (prepared)
  Ingredient note

  Source: 1 cup pico de gallo (prepared)
• 1 each avocado (sliced)
  Ingredient note

  Source: 1 avocado (sliced)

1. Preheat the oven to 350˚F. Cut chicken to make it into a sandwich sized piece (about 4 ounces).
2. Place the chicken breast in a zip top bag, or covered container. Add the lime juice, orange juice, jalapeno slices, garlic, oregano, cumin, salt, pepper, and half of the cooking oil.
3. Mix well until the chicken is evenly coated in the marinade. Let marinate in the refrigerator for at least 20 minutes, or up to 3 hours.
4. Heat the remaining oil in a large oven-safe skillet over medium high heat. Once hot, add the chicken breast to the skillet and let sit on the first side 2-3 minutes without moving to sear. Once a nice golden brown sear has formed, flip the chicken and cook an additional 2-3 minutes.
5. Transfer the skillet to the oven and cook for an additional 10 minutes. Add the pepper jack cheese on top of each piece of chicken and return to the oven for up to 5 minutes, or until chicken reaches 165˚F internal temperature. Note: if you don't have an oven-proof skillet, you can transfer the chicken to a baking sheet or casserole dish, but it may take a couple of extra minutes to cook.
6. Place all sauce ingredients in a blender or food processor and blend until smooth.
7. Optional: Toast bun in the oven, or on a skillet.Assemble sandwich by starting with the bottom of the bun.
8. Layer on lettuce, then top with the baja chicken with melted pepper jack cheese on top. Add the bacon, pico de gallo, and avocado.
9. Drizzle the creamy cilantro sauce over the top of the sandwich, or spread on the top of the bun, then top with the bun top.