Chili Lime Chicken
Here’s an easy and flavorful one skillet dinner that everyone in the family will enjoy. Gluten-free, low in carbs and high in protein!
It’s not often that I cook chicken thighs in my home. It’s almost always the breast (white meat), but sometimes, I crave a little of that tasty dark meat. I guess, that’s my way of cheating a little. 😊
The thing about the thighs of a chicken is that they hold so much flavor. Some recipes are just not the same when you substitute the thigh for the breast. It’s still good, just not the same!
Making this recipe is so quick and easy because it’s all made in one skillet! I threw in a bonus and added the Confetti Cauliflower rice recipe!
Couple of helpful tips:
While cooking the chicken, cut your veggies, or to save time-use a bag of frozen cauliflower rice and corn.
Wipe out all the excess grease from the skillet before adding the ingredients for the cauliflower rice.
Not a fan of chicken skin (I’m not but the crisp of it really adds to the appeal of the dish) trim it off!
CHILI LIME CHICKEN THIGHS
1 package Chicken Thighs (4 thighs)
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Freshly ground black pepper to taste
Juice of 1 lime
CONFETTI CAULIFLOWER RICE
2 cups riced cauliflower (fresh or frozen)
1/2 cup corn (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup black beans, rinsed and drained
2 green onions, sliced
1 tablespoon chopped cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
Juice of 1/2 a lime
INSTRUCTIONS:
1. Trim off any excess skin from the chicken thighs and pat dry with paper towels.
2. Combine the spices in a small bowl and season both sides of the chicken thighs with the mixture.
3. Heat a 12-inch cast iron or non-stick skillet over medium-high heat.
4. Spray or brush the bottom of the skillet with cooking oil, then add the chicken thighs skin-side down. Place a splatter screen or piece of foil (loosely) over the top of the skillet.
5. Lower the heat to medium and cook for approximately 10 minutes then flip them over and cook for another 10-12 minutes or until the internal temperature reaches 165 degrees F.
6. Remove the chicken from the skillet onto a plate and cover loosely with a piece of foil to keep the chicken warm.
7. Wipe out any excess grease from the skillet then add in the red bell pepper and green onions. Sauté for 2-3 minutes then add in the cauliflower rice and sauté another 2-3 minutes.
8. Add in the remaining ingredients and cook until warmed through and the vegetables are tender, but not mushy. 2-4 minutes.
9. Add the chicken thighs back into the skillet and top with extra cilantro and lime juice. And enjoy!
