1. Add 2 lbs diced chicken brst to a bowl. Drizzle with 1 tbsp olive oil & season with 1 tbsp oregano, 1 tbsp paprika, ½ tbsp onion powder, a few pinches of salt + ground pepper. To tenderize & break down the chicken fibers, I added ½ teaspoon baking soda. Finally, top with 1.5 tbsp plain yogurt, 3 minced garlic cloves, and 2 tbsp of the sauce from a can of adobo chipotle peppers and mix well. Let this sit for 30ish mins before you make it, but if you want to make it right away, go ahead!

   .

2. When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add chicken, and cook it through on medium heat, stirring every few mins so it cooks on all sides. This takes about 10-12 mins depending on thickness.

   .

3. Make a simple pico/guac by thinly dicing half a large red onion, a small handful of cherry tomatoes, & a large handful of fresh cilantro. Add to a bowl, sprinkle with salt, ground pepper, and the juice of 1 large lime. Mix well, then let it sit for about 10 mins, stirring it a couple of times.

   .

4. Make the chipotle crema sauce by mixing 3 tbsp sour cream, 1.5 tbsp mayo, 1 tbsp adobo chipotle sauce from the can, 1 tsp smoked paprika, a pinch of salt, fresh pepper, & juice of 1-2 limes. I like to add more lime to make the sauce lighter, but up to you.

   .

5. Finally, make your base. To keep this lowcarb, I used my Kaizen lowcarb / keto rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, anything you prefer. I boiled my Kaizen rice for 6 mins and strained it.

6. When rice is cooked, plate it up with your chicken, some of the pico, avocado, and drizzle it up with the sauce.

.

Remember you can get my Kaizen high protein rice or pasta on my profile and use code SHREDHAPPENS to save 20% - link in my profile.