4 white or whole-wheat hamburger buns
4 boneless skinless chicken breasts, marinated (see recipe for marinade)
4 slices pepperjack or cheddar cheese
2 tomatoes, sliced
A few handfuls of spinach
Marinade for Chicken
1/4 cup olive oil
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. chili powder
½ tsp. cumin
½ tsp. garlic powder
1 avocado, pitted and diced
1 cucumber, diced
1 tsp. lime juice
1 tsp. freshly chopped cilantro (I used dried)
1 tsp. crushed red pepper flakes
Salt and freshly ground black pepper
Combine all ingredients for marinade in a large bowl and whisk. Place chicken breasts into a plastic bag and pound flat. Add chicken to the bowl and marinade for at least 1 hour, or up to 24 hours.
For relish, toss avocado and cucumber with lime juice, chopped cilantro, and crushed red pepper. Mash together. Season with salt and pepper. Mix well. Refigerate up to 1 hour before use.
Preheat grill to full heat. Grill chicken for 2-3 minutes per side in direct heat. Lower heat to medium and grill for 5 minutes per side. Transfer to a plate, top with pepperjack cheese slices and cover with aluminum foil.
Slice tomato and arrange tomato and spinach on a plate. Spray the inside of hamburger buns with cooking spray and toast for 3 minutes, or until lightly brown.
Serve chicken on buns. Top with tomato, spinach, and relish.