qdoba copycat chicken

sooooooo tasty!
2 lbs chicken pounded flat

2 cloves garlic minced

2 tablespoons olive oil

2 tablespoons adobo sauce from a small can of Chipotle peppers   (in twirly cupboard---put rest in a plastic bag and put in freezer)

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon oregano or Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

copy cat qdoba chicken

ummmmm amazing!!!!!!!
this chicken was AWESOME!

we grilled it instead of cooking it on the stove
i served it two ways--

• over rice (could do cilantro lime rice) with avocado, cheese, tomatoes, black olives and black beans, jalapenos
• over baby lettuce with avocado, cheese, black beans, pickled red onions and pickled jalapenos! with a tangy home made vinaigrette (see below) 

Teresa's Tangy Lime Vinaigrette

shake together

• lime juice
• olive oil
• canola oil
• rice wine vinegar 
• salt
• sugar (smidge) 
• cholula!

taste and adjust

Qdoba Copycat Chicken Breasts

Spicy copycat grilled chicken is charred, tender and is great on burrito bowls, burritos, or salads. This home-made version tastes 1000x better for a fraction of the price! 

 CourseMexican

 Keywordadobo, chicken, chipotle,, grilled,, mexican,, qdoba,, recipe

 Prep Time30 minutes

 Cook Time10 minutes

 Total Time40 minutes

 Servings4

 AuthorLayla

Ingredients

• 2 lbs boneless skinless chicken breasts pounded thin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons adobo sauce from a small can of Chipotle peppers
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• 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.
• 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.
• Remove the chicken ontop 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!