Grilled Chipotle Chicken Preparation

A smoky dish with a touch of sweetness that’s perfect for the grill.

Grilled Chipotle Chicken Preparation

Included Ingredients

Lime, salt, chicken tenders, chipotle peppers, onion, seasonings.

Groceries Needed

  • Orange juice (if cooking in slow cooker or pressure cooker)
  • Starch of choice
  • Green salad

Optional Additions

  • Garlic (for stronger flavors)
  • Salt and Pepper, to taste
  • Lime wedges

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with favorite starch and green salad for a complete meal.

Alternative Serving Suggestion:

Sheet Pan Chipotle Chicken

Low Carb Serving Option:

Serve as lettuce wraps or with lower carb bread options.

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F.

Grill

Thaw in fridge, under cold water, or in the microwave. Grill outdoors, rotating often, until cooked through or to 165° F. Discard leftover marinade (DO NOT POUR OVER COOKED MEAT). Can also skewer chicken and cook as kabobs

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to an internal temperature of 165 F. Add a splash of orange juice for extra liquid before cooking. Switch to saute setting if the chicken isn't cooked thoroughly.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Add a splash of orange juice for extra liquid before cooking.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Add a splash of orange juice for extra liquid before cooking.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. Add a splash of orange juice for extra liquid before cooking. *If chicken isn’t cooked through after 30 minutes, return to pressure cooker on sauté setting.

Grill

Thaw in fridge, under cold water, or in the microwave. Grill outdoors, rotating often, until cooked through or to 165° F. Discard leftover marinade (DO NOT POUR OVER COOKED MEAT). Can also skewer chicken and cook as kabobs

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | 1 tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 6 oz
249 Calories | 5g Total Fat | 1g Carbs | 0g Fiber | 46g Protein | 0g Sugars | 1g Sat. Fat | 740mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.