Dinner with Your Doc: Chipotle Lime Chicken
May 12, 2020
CHIPOTLE LIME CHICKEN
Since it’s snowing in Ohio in May, we are not able to grill just yet. But that doesn’t mean we can’t make tender, juicy chicken breasts! The method of “dry poaching” is incredibly easy and gives amazing results. I used this method in the recipe below to make a delectable chicken recipe that can be turned into "Chipotle-like Burrito Bowls". One additional tool you’ll need- a meat thermometer. It is absolutely the essential kitchen item you need to prepare juicy meats. I’ll discuss more on that next week - in the meantime, enjoy!
Ingredients
4 boneless skinless chicken breasts
2 Tablespoons olive oil
1/2 cup lime juice (juice of 3-4 limes)
1/4 cup soy sauce
1/4 cup fresh cilantro (chopped)
2 teaspoons chipotle chili powder
2 teaspoons minced garlic
3 Tablespoons honey
1/2 teaspoon salt
Directions
- In a medium size bowl, mix together the olive oil, lime juice, soy sauce, cilantro, chipotle chili powder, minced garlic, honey and salt until well combined.
- Set aside about 1/2 cup of the marinade.*
- Place the chicken breasts in the marinade and let soak for about 2-6 hours in the refrigerator.
- To dry-poach the chicken: Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.
- Remove from the oven and leave covered for 10 minutes. Chop into small pieces.
- Serve with brown rice, beans and salsa over a bed of green lettuce.
*remaining marinade can be used to sauté veggies or just added over the chicken after baking.
Read about Dr. Valerie Johnson here
