Name: Chipotle Chicken Thighs with Roasted Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 tbsp olive oil; 1 tbsp chipotle peppers in adobo sauce; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 medium red bell pepper; 1 medium yellow bell pepper; 0.5 medium red onion; 1 tbsp fresh lime juice; 1 tbsp fresh cilantro

Nutrition

Per serving

516 calories

Protein: 38g; 28% of calories
Carbs: 37g; 27% of calories
Fat: 26g; 44% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
In a medium bowl, toss the chicken thighs with the minced chipotle peppers, cumin, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
While the chicken sears, slice the bell peppers and red onion into thin strips.
Arrange the sliced peppers and onions in the skillet around the chicken pieces.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Remove from the oven, drizzle with fresh lime juice, and garnish with chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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