Chipotle Chicken Lettuce Cups Recipe By Tasty

CREAMY CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
• Sprinkle in the ground dried oregano and cumin.
• Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
• Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
• Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
• Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
• Enjoy!

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
• Cover the pot and bring to a simmer over medium heat.
• Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
• Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
• In a large nonstick pan, heat the oil over medium-high heat until shimmering.
• Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
• Add the chipotle peppers and sauté until fragrant, about 30 seconds.
• Add the shredded chicken and mix until everything is well incorporated.
• Add the lime juice and mix to incorporate.
• Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
• Top with a sprinkle of chopped cilantro.
• Enjoy!

CHIPOTLE CHICKEN BOWL

Steps:

• In a large skillet over medium high heat, warm the oil. Add the chicken and season with taco seasoning and lemon pepper. Cook chicken until no longer pink and the insides reach an internal temperature of 165 degrees F. Set aside for now.
• In a medium sized pot, pour in the rice, cold water, the olive oil, and salt. Bring to a boil. Once boiling, cover the pot, turn the heat to low, and simmer for 15 minutes or until the rice is soft and fluffy.
• Once all the water has been soaked up by the rice, add in the lime juice, and cilantro. Let simmer for another minute and then remove from heat and set aside.
• To assemble the bowl, place a ¾ cup of rice on the bottom. On top of the rice, add black beans and the chicken.
• Top the bowl off with shredded lettuce, Pico de Gallo, guacamole, and mozzarella cheese.
• Repeat assembly three more times to make four bowls. Serve and enjoy!