2-3 tablespoons plain Greek yogurt (I use non-fat)
Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.
Season chicken breasts with the salt and pepper. Add to pan and sear for 4 minutes on each side, until golden brown.
Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
Reduce heat to medium and add remaining two teaspoons olive oil to the pan.
Add diced onion and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and chipotle peppers and saute for 30 more seconds.
Add adobo sauce, chicken broth, and cream cheese and stir until melted.
Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the sauce.
Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
Once the chicken is cooked through, turn off heat and stir in Greek yogurt. Season to taste with salt and pepper.
Serve chicken breasts with extra sauce spooned over the top, and enjoy!
Seriously SO SO GOOD. Perfect for burritos and/or burrito bowls! And it’s even better than Chipotle, but shhhhh!
Yield: 6 servings
Nutrition Facts :
1/2 cup beer
1/2 medium sweet onion, chopped
2 cloves garlic
1 chipotle chili pepper in adobo sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon adobo sauce
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.
In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.
Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!
Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.
Combine all ingredients except for the chicken in the bowl of a food processor or blender. Pulse several times to make a marinade paste.
Place chicken breasts and marinade into a gallon size plastic bag and seal closed. Squish around the chicken and marinade so that all the chicken is fully coated. Refrigerate for a minimum of 3 hours.
After chicken has marinated, pre-heat grill on high heat for 15 minutes. Remove chicken from marinade and discard bag. Place chicken on grill and cook on each side for 10-12 minutes or until chicken is cooked to an internal temperature of 165°F. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat does not burn or catch on fire.
Remove cooked chicken from the grill and let rest for 5 minutes. Chop into pieces and serve with tacos, rice bowls, salads, etc.