NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup sliced bell peppers

0.25 cup sliced red onion

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces.

• 2

  In a medium-sized mixing bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Add the chicken pieces to the bowl and toss thoroughly until every piece is evenly coated in the spice marinade.

• 4

  Heat a large non-stick skillet over medium-high heat.

• 5

  Place the chicken in the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and the internal temperature reaches 165°F.

• 6

  Add the sliced bell peppers and red onion to the skillet and sauté for an additional 3 to 4 minutes until the vegetables are tender-crisp.

• 7

  Remove the skillet from the heat and garnish the dish with fresh cilantro before serving.