Chipotle Chicken Meal Prep

Chicken Prep 🍗

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As I promised in my previous video, here is my version of the traditional and authentic chicken! I decided to use chicken breasts instead of chicken thighs to keep it leaner. I also decided to cut the chicken into pieces before , but you can do that afterwards. Either way, what truly makes this authentic is the use of the chipotle peppers in adobo sauce. I pair the chicken with cilantro lime rice and corn and black bean salsa. Enjoy!

Ingredients:
-3 lbs of chicken breast, diced into 1”x1” pieces
-3 , plus more for cooking
-1 small can of chipotle peppers in adobo sauce
-1 tbs garlic powder
-1 tbs onion powder
-1 tbs smoked paprika
-1 tbs ground cumin
-2 tsp dried oregano
-2 tsp salt
-2 tsp pepper

Instructions:
-add chicken into a large bowl; add 3 tbs of neutral (avocado, canola, vegetable) oil and mix in the seasonings listed above
-add in one small can of chipotle peppers in adobo sauce and mix well; avoid bursting open the peppers to prevent the chicken from being too spicy
-cover the bowl with a lid and marinade in the fridge for at least two hours up to overnight
-allow the bowl to sit at room temp for 20 minutes before cooking
-set a nonstick pan or skillet on medium-high heat and add 3 tbs of
-add some of the chicken to the pan, ensuring that the pieces are spaced apart evenly
-cook one side of the chicken until the edges turn white, about 2-3 minutes
-flip the pieces of chicken over and cook for another 2 minutes
-transfer the cooked chicken onto a baking sheet to rest
-add more oil to the pan and cook the rest of the chicken in batches
-prepare the prep containers and add desired sides and pairings
-divide the chicken equally into each meal container
-store in the fridge for up to four days or in the freezer for up to six months
-enjoy!

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