680gramsskinless, boneless chicken breast3 large breasts
1tbsphigh heat cooking oilgrapeseed, avocado, coconut, etc.
1/4tspcayenne pepper
1/2tspgarlic powder
1/2tspsea salt
1/2tspsmoked paprika
1/2tsporegano
For the slaw:
250gbagred cabbage slaw
1/2largered onion, sliced
1cupdiced fresh pineapple or mangofresh or frozen and thawed
2tbsplime juice
1/2tspsea saltor to taste
1/2tbspoilavocado, olive, grapeseed, etc.
For the Baja sauce:
1/2cupgreek yogurt
2tbspmayonnaise
1chipotle pepper in adobo
2tbspadobo sauce, from can
1/2tspgarlic powder
1/2tspsea saltor to taste
Instructions
For the Chicken:
Slice chicken lengthwise into thin strips
Season chicken with all ingredients except oil
Heat oil in pan over medium-high, add chicken when oil is hot and saute for 6-8 minutes until cooked through, set aside.
For the slaw:
Place all ingredients in a large bowl and toss to coat, set aside
For the sauce:
Mush chipotle pepper with a fork, or chop if necessary
Add all ingredients to a bowl and stir to combine
To assemble the boxes:
Place 1/4 of the chicken in each box, add 1/4 of the slaw and top with sauce! If you are using rice, put it on the bottom, otherwise, add a corn tortilla in a ziptop bag or separate container to prevent it from getting soggy