Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
1
Low
Nutrition per serving
Calories509.6 kcal (25%)
Total Fat15.9 g (23%)
Carbs3.9 g (2%)
Sugars0.6 g (1%)
Protein82.5 g (165%)
Sodium533.6 mg (27%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
Step 2
Place the chicken in a large freezer-safe plastic bag. Pour in marinade, close the bag, and mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
Step 3
Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165°F when tested with an internal thermometer.
Step 4
Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve on tortillas or in bowls with additional toppings as desired.
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