Meal Prep Protein: Copycat Chipotle Chicken

My search for a delicious, savory chicken meal prep recipe has finally ended. I found this Skillet Chipotle Chicken recipe after realizing how deep my love for a Chipotle chicken burrito bowl runs. Here’s the thing: you must marinate the chicken for at least 8 hours. The original recipe calls for 16 hours for best results, and I’d listen to her.

You could blend up the marinade on a Saturday night (you know you’re not busy), and then cook the marinated chicken breasts on Sunday afternoon for maximum flavor. Trust me when I tell you this recipe creates smoky, slightly spicy, savory, juicy chicken breasts that you will want to eat for lunch and dinner every single day.

Copycat Chipotle Chicken Marinade/ JordanMitchellRD.com

Here’s how to make it. First, give the ingredients that need it a rough chop - you’re putting everything in a blender, so don’t spend much time on your knife cuts. Then, blend up all the marinade ingredients in a blender or food processor. Cut the chicken breasts in half to make them thinner. This helps them soak up more marinade (= more flavor) and cook quicker. Then you’ll rub the marinade into the chicken, pour it all into a container and cover. Place it in the fridge for ~16 hours or so to let the flavors really soak into the meat.

Note: chipotle peppers in adobo sauce can be found in small cans in the “Hispanic” section of your local grocery store. I haven’t found any big differences between brands, just that some are a little more saucy than others. I will update this recipe if I find a brand that I LOVE.

Copycat Chipotle Chicken

Makes ~4-6 servings

Ingredients

  • 1/2 large red onion, chopped roughly

  • 5 cloves garlic, chopped roughly

  • 2 chipotle peppers in adobo

  • 2 Tbsp. adobo sauce from the chipotle pepper can

  • 1 Tbsp. extra virgin olive oil

  • Juice from 1 lime (~2-3 Tbsp. lime juice)

  • 2 Tbsp. oregano

  • 2.5 tsp. cumin

  • 1 Tbsp. salt

  • 1 cup water

  • 2 lb. chicken breasts, cut in half to make thinner

  • 1 Tbsp. Cooking oil of choice (do not add to marinade)

Directions

  1. Add all ingredients, besides chicken and cooking oil, to a blender. Blend until smooth.

  2. Add chicken and the blended marinade into a container. Combine until all chicken is coated and soaking in the marinade. Cover in an air-tight container for ~16 hours in the refrigerator.

  3. After the chicken has marinated, heat 1/2 Tbsp. cooking oil in a large pan. Add half of the chicken breasts and cook for about 5-6 minutes per side. Remove chicken from skillet after it reaches an internal temperature of 165 F and the meat is no longer pink. Set cooked chicken aside to rest. Add remaining 1/2 Tbsp. oil to the pan, and repeat the process with the uncooked chicken.

  4. When all the chicken is cooked and has rested for about 10 minutes, chop into bite-sized pieces (like at Chipotle!). I like to toss some of the diced chicken into a pan to heat up each time before I eat it, but microwaves work just fine too.

Recipe adapted from theskinnyishdish.com. Show her some love!

Meal Prep Protein: Copycat Chipotle Chicken / JordanMitchellRD.com
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