Chipotle Chicken Thighs

Citrus-Splashed Sugar Snaps, Carrots, and Bell Pepper
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Ingredients

  • 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

  1. 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.
  2. Remove chicken from marinade, discarding marinade. Sprinkle chicken with ¼ tsp each salt and pepper.
  3. Cook in hot oil in a large nonstick skillet over medium heat 25 to 30 minutes, turning occasionally, or until done.
  4. 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

  1. Steam carrots, sugar snap peas, and bell pepper in a steamer basket over boiling water 5 minutes or until crisp-tender.
  2. 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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