Chipotle Loaf pan Chicken

Ingredients

This is one of my favorite ways to prep chicken, and it’s as easy as it gets. Prep takes just minutes and you can pair it with an easy corn salsa, my homemade sauce and your fav base (I used my high protein Kaizen Spanish rice with 20g protein), and you have a high protein meal.

Here is how to make it:

1 Start with 3 lbs boneless chicken thighs. Trim off any excess fat and add to a bowl.

2 Season the chicken with a few generous pinches of salt & pepper, 2 packets taco seasoning, 1 tbsp olive oil, 2 tbsp adobo sauce (from canned chipotle peppers), and the juice of 2 small limes.

3 Mix really well, then thinly slice 1 medium red onion and mix it in with the chicken. Let this marinate for 2-4 hrs but if you want to make it right away, you can.

4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my pan is 8.5x4.5x2.5). Place in the oven for ~55 mins at 425F.

5 Remove cooked chicken from oven, tilt over a glass bowl or container to remove the excess juices. I like to pour this over the chicken before serving, or use it as a base for soups.

6 Flip the pan over a cutting board and cut the chicken into strips or cubes.

7 For the corn salsa I mixed 2 cups corn, 1/2 medium red onion finely diced, 1 diced jalapeño, a large handful fresh cilantro, the juice of 1 lime, a couple generous pinches of salt.

8 For the sauce, I mixed 4 tbsp yogurt with 2 tbsp mayo, the juice of 1 large lime, 1/2 tbsp onion powder, 1 tsp chipotle powder, and a couple generous pinches of salt. Mix, taste and adjust.

I made an amazing high protein lowcarb chicken and rice bowl with 53g protein with my @kaizenfoodco lowcarb rice, avocado slices, the corn salsa, some of the sauce, fresh chopped cilantro, & a few dashes Chile lime seasoning.

ENJOY!