Wednesday, December 18, 2013

Paleo Garlic-Chipotle Chicken


I usually avoid buying canned chipotles in adobe sauce only because I find I wind up throwing away the leftover chilis. Since I was really craving last night's shrimp dish, though, I scrambled to come up with a meal for tonight that would make use of the remainder.

I adapted the chicken from a Cooking Light taco recipe, and used it to top off a big salad. The onions and pepper add a ton of flavor, and this was a
really quick meal to throw together. It would be great in warmer weather on the grill!

Paleo Garlic-Chipotle Chicken 
adapted from Cooking Light

4 chopped garlic cloves
1 tbs. minced chipotle chile (canned in adobe sauce)
2 tbs. olive oil, divided (plus more for greasing pan)
1 lb. thin chicken cutlets
salt & pepper
2 tsp. chili powder
1 small red bell pepper, quartered
1 small green pell pepper, quartered
1 medium onion, cut into rings

Heat a grill pan over medium heat, greasing with olive oil.

Combine garlic, chipotle, and 1 tbs. oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Grill 3 minutes on each side or until done. Remove from pan and keep warm.

Combine remaining oil, salt & pepper and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Cook vegetables in pan for 5 minutes a side.

Serve as lettuce wraps or over a green salad.

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