Adobo Chicken

Plan Z Phase: This is a Z2 (ZReduction) recipe. If you are familiar with adobo chicken, you will recognize it as a full-flavored Mexican dish. Not all Mexican food is spicy. This is pretty mild but packs flavor punch. I suggest you make it this way the first time and if you decide you want it spicier the next time you can add cayenne to your marinade. The longer the cayenne is in there, I promise you the hotter (spicier) your chicken will get.

Servings: Serves 4

Ingredients:

• 4, 6-8oz boneless, skinless chicken breasts
• 1 tsp of Truvia
• 2 Tbl of juice from a fresh orange
• 1 Tbl of cider vinegar
• 2 tsp of chili powder
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• ¼ tsp of cinnamon
• 3 cloves of garlic minced

This chicken goes great with:

• 2 cups peppers, cut into chunks (optional)
• 1 onion, chopped (optional)

Instructions:

Put the boneless chicken breasts in a large, plastic zipper bag. Add the rest of the ingredients and close bag tightly. Toss the chicken in the marinade gently to distribute it. Marinate for at least 30 minutes or up to 24 hours in your refrigerator.

Simply grill the chicken on an outdoor grill or on your grill pan until it’s done to your liking. Another option is to bake the chicken. You can do this at 375 for 15-20 minutes or until the chicken is no longer pink in the middle.

Saute a pile of red, yellow and orange pepper strips with sliced onion in a bit of olive oil spray until wilted. Season with salt and pepper.

This chicken would be great cold or re-heated. The peppers and onions will also taste great cold.

Enjoy!

Cheers,