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It’s week 2 of meal prepping and I’m doing awesome – I love that I’m saving money and eating even better than before. Having a plan for what I’m gonna be eating at least 2-3 days in advance is really proving to be super helpful. It’s my way of not resorting to eating so many sweeter foods and opting for more REAL meals. So far the mission has been successful. Yay.
I’ve been loving making different dishes with organic free-range chicken. I made this exact dish for dinner last week and I fell in love and so I wanted to make sure I recreate it for you guys too. This time, however, I wanted to kick it up a notch.
Originally I wanted to make it more of Latin food. You could add some black beans to this to make it more Mexican and it would be so delicious, perhaps even topped with some shredded cheese… could be a great Mexican-inspired dinner.
However, I am currently not eating beans and I don’t care for cheese so much so I didn’t include these ingredients in this dish. As a result, we have this pretty low carb dinner that is smoky and quite spicy.
It’s interesting, I’ve never actually made anything with jalapeno peppers or chipotle peppers before and I had no idea what adobo sauce even is. I got the two cans from La Morena because when I do use something in my cooking, you better believe I’m going to opt for the MOST authentic brand – the flavor has to be true to the roots and has to have a great reputation for being so. So that’ what I did. La Morena it is.