Copycat Chipotle Chicken

Prep Time 5 mins

Rest Time 60 mins

Total Time 1 hr 5 mins

Cooking Method: Grilling

Cuisine: Mexican

Courses: Main Course

Difficulty: Intermediate

Servings: 8

Calories: 133 kcal

Best Season: Suitable throughout the year

Dietary: Gluten Free, Refined Sugar Free

Ingredients

2 lb boneless, skinless chicken breasts
7.5 floz chipotle peppers in a adobo sauce
1 cup low sodium chicken broth
½ medium yellow onion
1 tsp minced garlic
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt & pepper (to taste)

Instructions

1
In a blender, combine the chipotle peppers, chicken broth, seasonings, and onion. Blend until you have a thick paste consistency.
2
Reserve 1/4 cup of the paste to use as a sauce in your burrito bowls/tacos/whatever you decide to make with the chicken! Marinate the rest of your chicken for 30 minutes for up to overnight (I did an hour and it was great!)
3
Heat a nonstick grilling pan (mine is by Anolon) or grill over medium-high heat with a drizzle of olive oil. Grill your chicken for about 5 minutes on each side. Serve your chicken however you would like! Top with your reserved marinade.

Nutrition Facts

Servings 8

Serving Size 4 ounces

Amount Per Serving
Calories 133kcal

% Daily Value *
Total Fat 2g4%
Cholesterol 75mg25%
Sodium 640mg27%
Total Carbohydrate 4g2%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken, low carb