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5 from 1 vote

Paleo Whole30 Copycat Chipotle Chicken

Prep Time10 minutes
Cook Time25 minutes
Marinate Time1 hour
Servings: 8 servings
Calories: 258kcal
Author: Jessica DeMay

Ingredients

Chicken

  • 3 pounds boneless skinless chicken (I use thighs)
  • 1 bunch green onion, green part only
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ancho chili powder
  • 2 teaspoons oregano
  • 2 tablespoons garlic oil
  • 3 tablespoons fire roasted tomatoes with juice
  • ½ cup water
  • juice of 1 lime

Peppers

  • 3-4 bell peppers, sliced (no green for low FODMAP)
  • 1-2 tablespoons avocado oil
  • ½ teaspoon salt

Instructions

  • Place the green onion, salt, pepper, cumin, chipotle chili powder, ancho chili powder, oregano, garlic oil, tomatoes, water and lime juice in a blender and blend until smooth. Pour it over the chicken and make sure the chicken is fully coated. Let marinate at least one hour, over night if possible. 
  • Toss the peppers with the oil and salt. 
  • Line 2 sheet trays with parchment paper. Place all the chicken on one sheet and the peppers on the other. 
  • Bake at 350° for 25-30 minutes or until done. Chop up and make sure the chicken is coated in the juices. 
  • Alternatively, grill chicken and peppers on the grill. Chicken for about 5 minutes a side and the peppers in a basket. 
  • Serve over lettuce with tomatoes and ranch. If you're not low FODMAP then feel free to add salsa and/or guacamole. 

Nutrition

Calories: 258kcal | Carbohydrates: 4g | Protein: 37g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 944mg | Potassium: 753mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1661IU | Vitamin C: 60mg | Calcium: 29mg | Iron: 1mg