a tender, juicy, skillet chicken breast packed full of Mexican flavors.
Be sure to start to marinate chicken for at least 8 hours before cooking. In a blender (or food processor) Add onion, garlic, adobo sauce, chipotle pepper, olive oil, cumin, oregano, kosher salt, juice of one lime, and water. Blend together well. Marinate for at least 8 hours. (Can be marinated for up to 24 hours)
After the chicken has marinated, heat a large 12 inch skillet with 1/2 tbsp of vegetable oil over medium heat. Add pieces of chicken to the hot skillet. Discard extra marinade. Cook 5-6 minutes on each side or until the chicken temps at 160 degrees. Remove from skillet, set on cutting board, and let it rest for 8-10 minutes. Repeat once more adding second batch of chicken and another 1/2 tbs of vegetable oil.
When the chicken is cool enough dice it into small pieces and add back to the skillet where you cooked the chicken. Let it cook, stirring together with all the crusty chicken bits in the skillet over medium heat for a few more minutes. Serve and enjoy!
Yields: 25 ounces (about 5 cups) cooked chicken
Serving size: 1 cup (5 oz, cooked)
WW Green Plan: 1 | WW Blue Plan: 1 | WW Purple Plan:1 | 223 calories 4.5g fat, 1g saturated fat, 0g carbohydrate, 0g fiber, 0g sugar, 42g protein