![Copycat chipotle chicken recipe in a black bowl, with flour tortillas next to it](https://cdn.statically.io/img/www.eatingwell.com/thmb/dDgPU8g6zsaK1lLpPCF84EkFDJY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/copycat-chipotle-chicken-8027543-1x1-6c71000a223f4d1bbb79448389f8e949.jpg)
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
![Ingredients for the copycat chipotle chicken recipe, separated in clear bowls](https://www.eatingwell.com/thmb/vg8NUk6et5-LDlIqPAl8nh3sNhU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/copycat-chipotle-chicken-8027543-ingredients-1x1-5bd1141980be49c495c2fa2e7da98ee2.jpg)
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
Ingredients
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1 cup chopped red onion
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1 (7 ounce) can chipotle peppers in adobo sauce
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½ cup fresh lime juice (about 5 limes)
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2 tablespoons chopped garlic
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon salt
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½ teaspoon ground pepper
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2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Directions
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Place onion, chipotles, lime juice, garlic, cumin, oregano, salt and pepper in a food processor. Process until mostly smooth and well combined, 30 seconds to 1 minute.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
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Transfer the marinade to a large zip-top plastic bag; add chicken. Seal the bag and refrigerate for at least 3 hours or up to 12 hours.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
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Let the chicken stand at room temperature while preparing pan. Heat a grill pan over medium-high heat. (Alternatively, preheat grill to medium-high heat. Lightly coat the grill pan with cooking spray and place on grates. Do not use cooking spray over open flames.) Remove the chicken from the marinade (discard any remaining marinade). Coat the grill pan lightly with cooking spray. Cook the chicken, turning halfway, until lightly charred and cooked through, about 6 minutes.
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
To make ahead
Marinate chicken (Step 2) for up to 12 hours.
Nutrition Facts (per serving)
157 | Calories |
3g | Fat |
4g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size about 2/3 cup | |
Calories 157 | |
% Daily Value * | |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 27g | 54% |
Total Fat 3g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 83mg | 28% |
Vitamin A 220IU | 4% |
Vitamin C 5mg | 6% |
Vitamin D 1IU | 0% |
Vitamin E 1mg | 4% |
Folate 14mcg | 4% |
Vitamin K 1mcg | 1% |
Sodium 352mg | 15% |
Calcium 17mg | 1% |
Iron 1mg | 6% |
Magnesium 35mg | 8% |
Potassium 421mg | 9% |
Zinc 1mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.