In an attempt to be a little bit more on top of my meal planning game, I’ve been trying to do more prep ahead of time. It definitely helps to have things already started when it comes to busy evenings when the last thing I feel like doing is cooking. But knowing that I’ve already got food prepped has definitely helped us avoid eating out.
These Adobo Chicken Taco Bowls are super delicious. I haven’t had much experience with chipotle chiles in adobo sauce, but they add a ton of great smokey flavor. The chicken is incredibly flavorful and moist. The cabbage slaw is the perfect accompaniment. I love a good cabbage slaw and it’s really why I prefer bowls over tacos…I need all the space I can get for a big serving of tangy slaw. But feel free to serve this as tacos if you prefer.
To maximize your time (because I’m sure we’re all short on time), you can buy chicken in bulk, divide it up in freezer containers, and add different marinades to each container. Then freeze as needed. When you’re ready to use them, they’ll marinade as they thaw…giving you extra flavorful chicken without all the waiting. The best way to thaw frozen meat is overnight in the fridge, but if you’re always forgetting to take your chicken out, you can submerge it in cold water for a couple of hours to thaw. Again, if you’re short on time, for this recipe you can buy pre-made coleslaw mix.
Adobo Chicken Taco Bowls
Serves 4-6
Adapted from Well-Fed Soul
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/4 cup orange juice (juice of one orange)
- 2 Tbsp lime juice (juice of one lime)
- 2 Tbsp olive oil
- 2 tsp honey
- 3 garlic cloves, minced
- 2 chipotle chiles in adobo, minced
- 1 Tbsp adobo sauce
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
For the Cabbage Slaw:
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 1 tsp cumin
- 1/2 tsp salt
- 4-6 cups shredded coleslaw mix
- 4 scallions
- 1/2 bunch cilantro, chopped
Options for the taco bowls:
- chicken
- slaw
- rice
- avocado
- lime wedges
- black beans
- hot sauce
In a large ziplock bag, add the chicken breasts (I decided to cut the chicken into strips, but don’t feel obligated). In a measuring cup, add the remaining chicken ingredients and mix well. Pour the marinade over the chicken in the ziplock bag, seal and give a toss to make sure everything’s evenly coated. Marinate for at least 2 hours or overnight.
To cook the chicken, heat a large skillet over medium heat, add a little olive oil. When the pan is hot, add the chicken, cook for 3-4 minutes on each side until nicely browned and cooked through. Chicken should read 165°F on an instant read thermometer.
To make the slaw, whisk together the oil, lime juice, cumin, and salt. In a large bowl, toss the slaw mix with the scallions and cilantro, and then dress with the dressing.
To serve, top rice with slaw and sliced chicken. Then top with desired toppings, like avocado, more cilantro, lime juice, hot sauce, etc.
