Ingredients

• 2 chicken breasts
• 1 tablespoon of avocado oil
• 1 tablespoon of minced garlic
• 1/4 of a red onion
• 2 tablespoons of adobo sauce (from a can of chipotle chilies in adobo sauce.)
  • Make sure it is gluten free! A lot of these sauces contain wheat flour so read the ingredients thoroughly before buying.
• 2 teaspoons of oregano
• 3 teaspoons of cumin
• 2 teaspoons of salt

Instructions

1. Chop the chicken breasts up into small cubes.
2. Now this part is important: Open the can of chipotle chilies in adobo sauce and carefully remove each chili, leaving only the sauce behind. Try not to squeeze the chilies since it will release all the spiciness into the sauce, which will try and kill you. You want only the sauce, no chiles. Trust me, I accidentally squeezed some chipotle juice into my adobo sauce once and my mouth almost caught fire.
3. Add the onion, garlic, adobo sauce, oregano, cumin, and salt to a blender and blend until smooth. Add a few tablespoons of filtered water if you need more liquid.
4. Place the chopped chicken in a Ziploc bag and add the contents of the blender. Seal tightly and allow it to marinate in the fridge for at least 2 hours, but ideally overnight for the best flavor.
5. Once the chicken has marinaded and you’re ready to cook, heat the avocado oil in a large skillet over medium high heat.
6. Add the chicken and whatever marinade is left in the bag to the skillet. Cook for about 10 minutes, until the chicken is cooked through.
7. Once the chicken is cooked, you can use it for tacos, nachos, or as a topping on a salad. I usually have it on top of a large serving of leafy greens with some avocado, olives, tomatoes, cilantro, and a drizzle of lime juice.