Marinated Chipotle Chicken Thighs
Citrus Sugar Snaps, Carrots, and Bell Pepper
Ingredients
- 3 cloves garlic, minced
- 1 chipotle chile pepper in adobo sauce, minced
- 1 Tbsp adobo sauce
- 2 Tbsp lime juice, divided
- 1 tsp ground cumin
- 2 lb bone in, skinless chicken thighs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 2 avocados, sliced
- 1 Roma tomato, sliced
- ¼ cup sliced red onion
Instructions
- Combine garlic, chipotle pepper, adobo sauce, 1 Tbsp lime juice, and cumin; rub over chicken. Place chicken in a large zip-top plastic freezer bag; chill 8 hours.
- Sprinkle chicken with ¼ tsp each salt and pepper.
- Cook in hot oil in a large nonstick skillet over medium heat 20 to 25 minutes, turning occasionally, or until done.
- Combine avocados, tomato, onion, 1 Tbsp lime juice, and ¼ tsp each salt and pepper; serve with chicken.
Side Dish Ingredients
- ¼ tsp pepper
- ¼ tsp salt
- 1 (8-oz) pkg sugar snap peas
- ½ lb carrots, cut diagonally into thin slices
- 1 orange, halved
- 1 red bell pepper, thinly sliced
Side Dish Instructions
- Squeeze juice from orange into a large bowl. Add vegetables, salt, and pepper to juice in bowl; toss.
- Steam carrots, sugar snap peas, and bell pepper in a steamer basket over simmering water 5 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
315
|
44
|
359
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 9 | 9 | 18 |
| Fiber (g) | 5 | 2 | 7 |
| T. Sugs (g) | 1 | 5 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
