Cinco De Mayo Tostadas

• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• 4 limes, juiced, divided
• 2 chipotle peppers in adobo sauce, minced
• 3 tablespoons adobo sauce from chipotle peppers
• 2 tablespoons olive oil, divided
• 3 cloves garlic, sliced
• salt and ground black pepper to taste
• 3 tomatoes, halved
• 2 ears corn
• 1 avocado, diced
• 1 bunch fresh cilantro, coarsely chopped, divided
• 4 (8 inch) whole wheat tortillas
• 1 cup cooked brown rice
• 2 cups shredded iceberg lettuce
• 1 cup tomatillo salsa

1. Combine chicken, the juice of 3 limes, chipotle peppers, adobo sauce, 1 tablespoon olive oil, garlic, salt, and pepper in a bowl. Marinate for 20 minutes to 1 hour.
2. Preheat a grill pan to medium-high heat. Coat tomato halves and corn with remaining olive oil and grill until blackened in spots, about 8 minutes. Cool until easily handled, about 5 minutes. Dice tomatoes and cut kernels off the corn cobs. Transfer to a bowl; mix in avocado and 1/4 cup cilantro.
3. Grill chicken until no longer pink in the center, about 7 minutes.
4. Meanwhile, place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.
5. Remove chicken from the grill pan. Grill tortillas until crispy on the edges, about 2 minutes per side. Place each tortilla on a serving plate. Layer brown rice, chicken, lettuce, tomato salad, and tomatillo salsa evenly over each tortilla.

skinless, peppers, adobo sauce, olive oil, garlic, salt, tomatoes, corn, avocado, fresh cilantro, whole wheat tortillas, brown rice, salsa

Taken from www.allrecipes.com/recipe/264227/cinco-de-mayo-tostadas/ (may not work)