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5 from 1 vote

Paleo Whole30 Copycat Chipotle Chicken



  • 3 pounds boneless skinless chicken (I use thighs)
  • 1 bunch green onion, green part only
  • 2 teaspoons salt
  • 1/4 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
  • 1/2 cup water
  • juice of 1 lime


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


  • 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.