Chipotle Chicken for Burrito Bowls

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This Chipotle Chicken is a recipe that you can batch prep to put in Snack City in your freezer for quick and easy burrito bowls.

Prep Time10

Cook Time30

Marinating Time3

Total Time3 40

Course: Main Dish

Cuisine: meal prep, Mexican

Keyword: chicken, freezer friendly, gluten free, meal prep

Servings: servings

Calories: 309kcal

Add the onion, chipotle peppers in adobo sauce, lime juice, soy sauce, oil, paprika, garlic powder, salt, and oregano into a blender and blend until smooth. The recipe calls for 0.33 cups of the chipotle peppers in adobo. If you want a spicy your product, fill that with more of the chipotle peppers than of the adobo sauce and for a milder product, more of the adobo sauce than peppers. The peppers hold the heat.
In a large bowl, add the chicken thighs and pour the marinade over the top. Mix to coat each piece completely. Place into the fridge for 3-4 hours to marinate.
Once marinated, lay the chicken out on a sheet pan and roast at 425 °F (218 °C) for about 22 minutes.
After it has cooked and cooled slightly to rest, cut into bite sized pieces and return to the sheet pan and toss in any of the juices left on the pan. Place back into the oven on broil for 3-5 minutes or until you develop some charring and color. Be very careful not to burn it, watch closely.

When your chopped and broiled chicken has cooled spread it out in a single layer on a clean, parchment lined sheet pan. Place into the freezer to flash freeze until solid.
Once frozen, you can move it to a freezer container for long term storage.

My total yield after cooking was 1250g for all 10 servings. That means each serving will have 125g to match the nutritional estimates on the recipe.
The total nutritional estimate for the recipe would be 3091 calories, 34.2g carbs, 442g protein, 131.8g fat. You can divide your total yield by these values if you wish to get a per gram value.

Calories: 309kcal | Carbohydrates: 3.4g | Protein: 44g | Fat: 13g | Fiber: 1.28g