Chipotle Chicken Thighs
Citrus-Splashed Sugar Snaps, Carrots, and Bell PepperIngredients
- 2 cloves garlic, minced
- ½ chipotle chile pepper in adobo sauce, minced
- ½ Tbsp adobo sauce
- 1 Tbsp lime juice, divided
- ½ tsp ground cumin
- 1 lb bone-in, skinless chicken thighs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- 1 avocado, sliced
- 1 Roma tomato, quartered
- 2 Tbsp sliced red onion
Instructions
- Combine garlic, chipotle pepper, adobo sauce, ½ Tbsp lime juice, and cumin; rub over chicken. Place chicken in a large zip-top plastic freezer bag; chill 8 hours.
- Remove chicken from marinade, discarding marinade. Sprinkle chicken with ¼ tsp each salt and pepper.
- Cook in hot oil in a large nonstick skillet over medium heat 25 to 30 minutes, turning occasionally, or until done.
- Combine avocado, tomato, onion, ½ Tbsp lime juice, and ¼ tsp each salt and pepper; serve with chicken.
Side Dish Ingredients
- ¼ lb carrots, cut diagonally into thin slices
- ½ (8-oz) pkg sugar snap peas
- ½ red bell pepper, thinly sliced
- 2 Tbsp orange juice
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Steam carrots, sugar snap peas, and bell pepper in a steamer basket over boiling water 5 minutes or until crisp-tender.
- Combine vegetables, orange juice, salt, and pepper in a large bowl.
Nutritional Information
Main | Side | Total | |
Servings | 3 | 3 | |
Calories |
338
|
42
|
380
|
Fat (g) | 21 | 0 | 21 |
Sat. Fat (g) | 4 | 0 | 4 |
Protein (g) | 31 | 2 | 33 |
Carb (g) | 7 | 9 | 16 |
Fiber (g) | 5 | 2 | 7 |
Sodium (mg) | 548 | 124 | 672 |
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