NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp chipotle peppers in adobo sauce

1 cup sliced bell peppers

0.5 cup sliced red onion

1 tbsp fresh lime juice

1 tbsp chopped fresh cilantro

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced chipotle peppers in adobo, minced garlic, fresh lime juice, sea salt, and black pepper until well combined.

• 3

  Place the chicken thighs, sliced bell peppers, and sliced red onions in a large mixing bowl and pour the chipotle marinade over the top.

• 4

  Use your hands or tongs to toss everything together, ensuring the chicken and vegetables are thoroughly and evenly coated in the smoky sauce.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are tender and slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving, then garnish with fresh chopped cilantro for a bright finish.