Copycat Chipotle Chicken (Baked)

Copycat Chipotle Chicken (Baked)

I think my husband and children would eat this meal every day of their lives if I didn’t put my foot down and insist on some variety 😉 This recipe truly is delicious!!! And, it’s so easy to prepare…I always make 2 batches at a time, so we are sure to have enough for a couple of meals 🙂 Enjoy!

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and dried)
  • 1/4 Cup Water
  • 1/4 Cup Distilled White Vinegar
  • 4 Tbsps Canola Oil
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Ground Black Pepper

Ingredients for Chipotle Chicken Bowl

  • 2 Cups Cooked Rice
  • 2-4 Cups Shredded or Chopped Lettuce
  • 4 Breasts Chopped Chipotle Chicken ((from the above recipe))
  • 1-2 Cups Shredded Cheese (any flavor you desire)
  • 1 Cup Pico de Gallo (I buy this pre-made in the produce section)
  • 1-2 Medium Chopped Tomatoes
  • 1-2 Avocados (Smushed)
  • Sour Cream (I use the Lite version)
  • 1-2 Green Onions (chopped)
  • Copycat Chipotle Honey Vinaigrette Dressing (*recipe in the “Sides & Salads” of the “All Recipes” section on my website)
  1. Gather the ingredients.
  2. Place the rinsed and dried Chicken into a Large Ziploc Baggie. Set aside.
  3. In a medium-sized bowl, combine the rest of the ingredients and whisk well.
  4. Pour the marinade over the Chicken in the baggie and seal securely, being sure to press air out of the bag. Squish the chicken around in the baggie to coat evenly.
  5. Place the sealed baggie with the marinating chicken in the baking dish that you will be using later. Refrigerate for at least 4 hours.
  6. When ready to bake, preheat oven to 400 degrees and place one of the racks in the center position.
  7. Meanwhile, remove the chicken from the marinade and place into the baking dish. Cover with foil.
  8. Bake for 20 minutes on the center rack. Remove foil and bake for another 5-7 minutes, or until inside temperature of chicken registers 165 degrees or no longer pink inside.
  9. Remove cooked chicken from oven and cut into bite-sized pieces.
  10. To make a Chipotle Chicken Bowl, layer Rice, Lettuce, Chicken, Cheese, Pico de Gallo, Guacamole (or just smushed Avocados), Chopped Tomatoes, Sour Cream and, of course, the Chipotle Honey Vinaigrette Dressing!
Dinner, Lunch, Main Dish, Salads
American, Mexican



Spicy Roasted Cauliflower (Gluten Free)

Spicy Roasted Cauliflower (Gluten Free)

I’m not a big fan of cauliflower, not because it tastes bad, but because it really doesn’t have much flavor at all. But, THIS recipe sold me on eating more cauliflower…it’s SO Spicy, Flavorful and Easy to make that I just can’t get enough!!! It’s even great cold the next day! Bon appetit! 🙂

  • 1 Head Cauliflower
  • 3/4 Cup Gluten Free All-Purpose Flour, sifted (I prefer King Arthur brand)
  • 1 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 3/4 Cup Skim Milk (You can substitute with Rice Milk, Oat Milk, Coconut Milk or Soy Milk)

Spicy Sauce:

  • 1/4 Cup Hot Sauce or Buffalo Sauce (For a less-spicy version, use a mild Buffalo Sauce)
  • 2 Tbsps Canola Oil (You can substitute with Olive Oil, Coconut Oil, etc.)
  • 1 Tbsp Honey
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
  3. Cut up the Cauliflower into bite-size pieces and set aside.
  4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
  5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
  6. Bake for 20 minutes, stirring the pieces at the halfway point.
  7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
  8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
  9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

Thank you to Pierce Abernathy @ Tasty for sharing the original recipe…I just made a few minor changes to make it GF, lower in sodium and fat 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish, Snacks



Baked Herb-Mayonnaise Chicken

Baked Herb-Mayonnaise Chicken

This recipe is SO quick and easy to make and I bet most of you already have these ingredients in your kitchen! Plus, you can easily swap the herbs with ones that you have on hand, as well as the mayo…you can use regular mayo, lite mayo or substitute sour cream for the mayo (I recently made it with half mayo and half sour cream, because we were running low on mayonnaise, and it was delicious!) The chicken comes out very moist and tender every time 🙂
A BIG “Thank You” to allrecipes for sharing the original recipe for Mayo Chicken…it is divine!!! 🙂

  • 4-6 Boneless, Skinless Chicken Breasts
  • 1 Cup Mayonnaise (I used Hellmann’s Regular Mayonnaise, but you can use Lite or substitute with Sour Cream*)
  • 1 tsp Crushed Garlic
  • 1/2 heaping tsp Dried Basil (or whatever you have on hand)
  • 1/2 heaping tsp Dried Oregano (or whatever you have on hand)
  • 3/4 tsp Salt
  • pinch Pepper
  • 1/2 – 3/4 Cup Parmesan Cheese (grated or shredded)
  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
  3. In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
  4. Place Chicken Breasts in the baking dish, leaving a little space between each breast.
  5. Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
  6. Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
  7. Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
  8. Serve with your favorite side. Enjoy!

*The original recipe called for 1 Cup regular mayonnaise and 1 Tbsp of fresh Rosemary. However, as I noted in the Ingredients section, you can use regular or lite mayonnaise or 1/2 mayo + 1/2 Sour Cream or all sour cream. As far as the herbs are concerned, have fun and try different herbs (dried and/or fresh)…the sky is the limits 😉

Dinner, Main Dish
American



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish