I used half the amount of salt recommended in the original recipe posted on Brown Eyed Baker this time and it was better. Last time I made it with the whole amount and it was a little salty and I really try to cut back on sodium where I can. I have made this twice now and it has become a favorite. The chicken has a lot of flavor and the whole family loves it.
Chipotle Chicken
INGREDIENTS:
1 medium onion or red onion, diced finely
2-3 cloves garlic, diced
2 tablespoons adobo sauce (small can of chipotle peppers in
adobo sauce – freeze remaining sauce in 2 tbsp servings in an ice tray or
silicone mold (found these in Walmart by the checkout line)
2 tablespoons olive oil
2 tablespoons ancho chili powder (Kroger has this)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 tablespoon salt
½ teaspoon black pepper
1-2 tbsp water to make the marinade go farther and spread
through the bag.
1 large package of boneless chicken breast, sliced in half
DIRECTIONS:
Make the Marinade: Place all the ingredients in a large zip
loc bag. Massage the chicken in the bag to ensure the marinade covers all of the
chicken.
Refrigerate for at least 1 hour, or overnight.
Cook the Chicken: Preheat a large skillet over medium heat.
Add 1-2 tbsp olive oil. Add the chicken to the pan and cook, turning halfway
through until completely cooked through, 165 to 175 degrees F on an
instant-read thermometer.
Remove the chicken to a large cutting board and allow to
rest for at least 10 minutes. Slice or chop the chicken, as desired.
Serve in a salad, rice bowl, lettuce wrap, burrito, or taco!
Meal Prep Tip: Place 3-4 oz in a snack bag and freeze for a
quick grab and go protein. Remove chicken from the bag, microwave and enjoy!
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