Ingredients
- 6 lbs boneless skinless chicken breasts pounded thin
- 6 cloves garlic minced
- 1/4 cup olive oil
- 1 can of Chipotle peppers whizzed up with sauce
- 1/4 cup chili powder
- 2 T cumin
- 1 T oregano or Italian seasoning
- 1 T salt
- 1 T black pepper
Directions
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Combine chicken garlic, olive oil, adobo sauce and seasoning in a large bowl (or ziplock bag), cover with plastic wrap. Refrigerate for 30 minutes or up to 2 days.
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Preheat about 1 tablespoon oil in a large pan over medium-high heat. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, about 6-7 minutes per side.
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Remove the chicken on top large cutting board and allow to rest for at least 5-10 minutes then Slice or chop. Serve in a burrito, in a salad, or on its own!