Prep: 5 min
Cook time: 16 min
3 chicken breasts, boneless, skinless
1 tsp kosher salt
1/2 tsp ground black pepper
1 can chipotle pepper in adobo sauce, finely chopped OR 2 tsp chipotle chili powder
1 tsp dried oregano
1 tsp cumin
1/4 cup white vinegar
1 tbsp garlic powder
5 tbsp oil
**Vegan note: You can use firm tofu, shiitake mushrooms, Seitan, OR your choice of meatless product OR diced red and green peppers and red onions with the marinade.
Pound the chicken to about 1/2-inch thick.
Add all the marinade ingredients together in a large Ziplock bag, mix it well together and marinate for at least 2 hours or overnight.
Remove from the marinade and add to a medium-high heat oiled pan and cook for 5-6 minutes on each side until cooked through. Take it out, let it cool, and then chop roughly.
Add the chopped chicken and 2 tbsp of oil to a pan and cook on medium-high heat for 4-5 minutes, stirring occasionally. Turn off the heat and serve. Enjoy!
**If using a vegan alternative, marinade your substitution for at least 2 hours and cook for 10 minutes for chopped tofu or seitan; 5-8 minutes for vegetables.