Copycat Chipotle Chicken

Oh Chipotle.  My weakness.  If you've watched Inside: Chipotle on Netflix, you know that their chicken is organic, ingredients are prepared fresh, and their menu is simple.  But it's the way their chicken is seasoned that makes it taste so good.  So I searched for a good copycat recipe.  After trying a couple and making a few modifications to make it a little healthier, this is the one that stuck.  I usually make a few at a time, marinating them overnight and grilling them up the next day.

4 boneless, skinless chicken breasts. (Chipotle uses chicken thighs, which have more flavor, but also more fat)
1 can chipotle peppers packed in adobo sauce Look for these in the Mexican section of your grocery store. (take out the peppers and use the sauce- use 1 or 2 peppers depending on how spicy you like it)

1 tablespoon olive oil

1 garlic clove
1/2 onion (chopped)

1 teaspoon cumin powder
1-2 dried ancho chiles
1/2 teaspoon dried oregano
1/2 teaspoon black pepper

Put the chicken in a gallon-size, Ziploc bag. Add the olive oil to the bag, seal it, and toss and turn the chicken pieces inside the bag until they are well coated. I like to press all the air out of the bag as I seal it to make sure the marinade coats the chicken as much as possible.

Combine spices in a food processor.  Add the marinade to the bag, ensure that it is sealed tight, and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours

Heat a grill to about 400 degrees F. Grill 5 to 6 minutes per side, until the chicken is cooked through but still tender.  Let chicken rest for about 5 minutes before cutting.

Cut into cubes and put in a whole wheat tortilla with some quinoa, black beans, reduced fat cheese, and pico de gallo.

Pico de Gallo

6 ripe Roma tomatoes, diced
2 tbsp chopped cilantro
1/2 red onion, diced finely 
1/2 tsp kosher salt
Juice of half a lemon
1/2 jalepeno, finely diced