NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp olive oil

1.5 cup red bell pepper

1 tbsp chipotle peppers in adobo sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground cumin

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken thighs dry and season both sides evenly with sea salt, black pepper, garlic powder, and ground cumin.

• 2

  Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Add the chicken thighs to the skillet and sear for 5-6 minutes per side until they are golden brown and reach an internal temperature of 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate; in the same skillet, add the sliced red bell peppers.

• 5

  Sauté the peppers for 4-5 minutes until they are tender-crisp and slightly charred.

• 6

  Stir in the chipotle peppers in adobo sauce and cook for 1 minute to release the smoky aromatics.

• 7

  Return the chicken to the pan, drizzle with fresh lime juice, and toss everything together to coat in the sauce.

• 8

  Garnish with freshly chopped cilantro and serve immediately.