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Week of 6/5/17

Southwestern Chicken Thighs
with cauliflower and bell pepper saute

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Southwestern Chicken Thighs
An easy spice mix adds flavor to both the chicken and vegetables in this quick and easy weeknight meal that is a paleo-friendly twist on classic fajitas.
Tags
Feeds a Crowd
Proteins
Chicken, non-ground
Cuisines
Latin
Save recipe
50

Ingredients

Metric
Servings:
4
Southwestern Chicken Thighs:
  • Cumin - 2 tsp
  • Coriander, dried - 2 tsp
  • Chili powder - 1 tsp
  • Salt - 1 tsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Cilantro - 1/4 cup , leaves torn
  • Oil, cooking - 1 Tbsp
Cauliflower and Bell Pepper Saute:
  • Jalapenos - 1 , chopped
  • Bell peppers, red - 1 , sliced
  • Bell peppers, green - 1 , sliced
  • Onions, medium - 1/2 , sliced
  • Garlic - 2 cloves , chopped
  • Cauliflower florets, frozen - 12 oz
  • Oil, cooking - 1 Tbsp
  • Lime juice - 2 tsp

Prep

  1. Jalapenos / Bell peppers / Onions / Garlic - Prep as directed. Bell peppers and onions can be stored together. Keep jalapenos and garlic separate. (Can be done up to 3 days ahead)
  2. Season chicken - Mix together cumin, coriander, chili powder and salt. Rub spices on chicken thighs and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Cilantro - Tear leaves.
  4. Cauliflower - Defrost cauliflower florets in the microwave.

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Make

  1. Heat a skillet over medium-high heat. Add oil (the portion for the chicken) and then chicken to heated oil. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is cooked through (internal temperature is 165F / 74C).
  2. Set chicken aside and cover to keep warm.
  3. Return skillet to burner and increase heat to medium-high. It should still have some flavoring from the spice mix in it, which will add flavor to the veggies. Add oil (the portion for the saute) and then onions with a pinch of salt. Saute until softened, ~3 minutes. Next add bell peppers and cauliflower. Saute until peppers are tender but still crunchy, 3 to 5 minutes. Add jalapenos and garlic and saute until garlic is fragrant, ~1 minute.
  4. Remove skillet from heat and squeeze lime juice over top. Season with some salt and pepper.
  5. Serve chicken with veggie saute on the side. Top both with cilantro leaves. Enjoy!

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