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Chipotle Chicken Taco Filling

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    1/4 cup (60 mL) extra-virgin olive oil
    Juice of 1 lemon
    2 garlic cloves, minced
    2 Tbsp (30 mL) minced cilantro
    1 Tbsp (15 mL) minced chipotle pepper in adobo sauce
    1 Tbsp (15 mL) honey
    1 tsp (5 mL) cumin
    1/2 tsp (2 mL) sea salt
    1/4 tsp (1 mL) black pepper
    1 1/2 lb (750 g) free-range organic boneless, skinless chicken thighs

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    In large shallow container, whisk together olive oil, lemon juice, garlic, cilantro, chipotle pepper, honey, cumin, salt, and black pepper. Add chicken and marinate in refrigerator for at least 2 hours, turning chicken at least once.

    Heat large skillet over medium heat. Add chicken to pan (reserve marinade) and cook for 5 minutes. Flip chicken and cook additional 5 minutes or until cooked through.

    While chicken is cooking, pour any leftover marinade into saucepan and bring to a boil over medium heat. Simmer 5 minutes, or until slightly reduced.

    Transfer chicken to cutting board, let rest for 5 minutes, and then slice into 1/2 in (1.25 cm) cubes. Combine with reduced marinade in bowl.

    Serves 6.

    Each serving contains: 230 calories; 22 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 0 g fibre); 354 mg sodium

    source: "Taco Party", alive #376, May 2013

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    Chipotle Chicken Taco Filling

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