High Protein Adobo Chicken
Elevate your weeknight dinners with this High Protein Adobo Chicken, a flavorful twist on the classic Filipino dish. This recipe combines tender, juicy chicken breast with the bold, tangy flavors of soy sauce, white vinegar, garlic, and aromatic bay leaves, creating a savory marinade that infuses the meat with deep, rich taste. Sautéed onions and whole black peppercorns enhance the dish, while the addition of boiled eggs and green onions offers an extra protein boost and fresh garnish. Perfect for meal prep or casual family dinners, this high-protein recipe is ready in under an hour and pairs seamlessly with steamed rice or quinoa for a wholesome, satisfying meal. Whether you're looking for a hearty gluten-free dinner option or a flavorful protein-packed dish, this High Protein Adobo Chicken guarantees to impress with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breast
- 0.5 cup soy sauce
- 0.25 cup white vinegar
- 0.25 cup water
- 4 pieces garlic cloves, minced
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped
- 2 pieces boiled eggs, halved
Instructions
Cut the boneless, skinless chicken breasts into large, even pieces and season them with salt and pepper.
In a mixing bowl, combine the soy sauce, white vinegar, and water to create the marinade.
Add minced garlic and bay leaves to the marinade and stir to combine.
Place the chicken pieces into a large bowl or ziplock bag and pour the marinade over them. Refrigerate and marinate for at least 30 minutes to 1 hour for best flavor penetration.
In a large skillet or pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
Remove the chicken from the marinade, allowing excess liquid to drip off, and reserve the marinade.
Add the chicken pieces to the skillet and brown them on all sides, about 5-7 minutes.
Pour the reserved marinade, along with the whole black peppercorns, over the chicken.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through and tender.
Remove the bay leaves before serving.
Serve the adobo chicken hot, garnished with chopped green onions and boiled egg halves for added protein. You can accompany it with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6503 mg | 283% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 298.1 g | 596% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
