Chipotle Chicken
This flavorful chicken is perfect in salads or rice bowls.
Chipotle Chicken
Step 1: Marinade
To a resealable plastic bag, add:
1 T chipotle pepper pureé
1 T oil
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
Squish bag with hand to mix, then add:
1 lb chicken breast (boneless skinless)
Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.
Step 2: Roast Chicken
Preheat oven to 400F.
On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.
To preheated skillet, add:
1-2 tsp oil
Marinated Chicken Breast
Brown on first side, ~3 minutes.
Turn over and brown on other side, ~2 minutes.
Put skillet, including chicken, into preheated oven (400F).
Roast for 20 minutes:
Using an instant read thermometer, check chicken temperature
Food safety tip: 165F internal temp for boneless chicken
Cook longer if necessary, checking temp every 2-3 minutes
Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, slice.
Serve hot.
Brenda’s tips:
Serving size: 4
Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken
Window to B’s kitchen . . .
