Chipotle Chicken
Servings: 4 people
Equipment
- 1 Gallon Size Ziploc Bag
- 1 skillet You can do this on the grill too
Ingredients
- 1½ lb organic chicken breast
- ½ cup organic Greek Yogurt
- 1 tsp pink Himalaya Salt or sea salt
- 1 tsp organic chipotle powder
- 1 tsp organic garlic powder
- ½ tsp organic onion powder
- ½ tsp organic oregano
- ¼ tsp organic cumin
- ¼ tsp organic black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Pound on the chicken breasts using a mallet until all the same thickness.
- In a Ziploc or container add in 1½ lb organic chicken breast, ½ cup organic Greek Yogurt, 1 tsp pink Himalaya Salt, 1 tsp organic chipotle powder, 1 tsp organic garlic powder, ½ tsp organic onion powder, ½ tsp organic oregano, ¼ tsp organic cumin and ¼ tsp organic black pepper.
- Seal and shake until well combined.
- Let marinade in the refrigerator at least 1 hour and up to 8.
- In a pan over medium heat add in 2 tbsp extra virgin olive oil. Remember if you are using stainless steel to let the pan heat for 90 seconds before adding the oil.
- Once hot, add in the chicken breast. Cook about 5-6 minutes.
- Flip and cook the other side about 6 minutes until the internal temperature reaches 165f.
- Once the temperature is reached, remove and serve with your favorite rice and vegetables. This also goes well over buttered noodles.
Notes
Freeze- you can freeze this 2 ways. The first option instead of marinating in the refrigerator, place in the freezer up to 2 months. To thaw, place in the refrigerator the night before you are using. Once thawed, cook according to the instructions above.
The second method- after you cook bring to room temperature. Place in a freezer safe Ziploc, container or vacuum seal. Freeze in the freezer up to a month. When you are ready to use, place in the refrigerator the night before to thaw. Heat up in a skillet or the oven at 350f for about 15-20 minutes on a parchment lined baking sheet and serve with your favorite sides.