High Protein Chipotle Chicken & Rice Skillet

Here’s how to make it:

1.Place 5 bone-in, skin-on chicken thighs in a bowl. (Skinless works too—I keep the skin on while cooking for max juiciness, then remove before eating.)

2.Drizzle with 1 tsp olive oil, season with a couple generous pinches of salt and fresh cracked pepper, 1/2 tbsp chipotle powder, 1 tbsp sweet paprika, 1 tbsp garlic powder, and 1 tbsp oregano or thyme. Mix really well and ideally let sit for 1–6 hours. Or skip to the next step if you’re in a hurry.

3.Grab your Made-In pan, we’re going to first do this on stovetop, and finish in the oven, so preheat oven to 400°F. Let chicken come to room temp for 30 mins. Then bring the pan to low-medium heat on the stovetop with 1 tbsp olive oil. Add the chicken thighs face down for 8 minutes, flip, then cook for another 5 minutes before transferring to the oven for 17-20 mins. Time depends on thickness.

4.Meanwhile, make a quick salad with: 1/2 finely diced red onion, 2–3 Persian cucumbers, 2-3 tbsp finely diced fresh cilantro, and salt.

5.Cook your favorite rice. I used my Kaizen lowcarb rice to keep it low carb and high protein - but you can use any rice that you prefer.

6.Make the sauce! I made a simple sauce by processing 3 tbsp greek yogurt, 3 tbsp mayo, 1 clove garlic, 1/2 jalapeño, a large handful cilantro, the juice of 1 large lime, salt, and pepper. Process well, taste and adjust.

7.Remove the skillet from the oven, and plate it up, or add your toppings and other items here to serve it. Add the rice, salad, jalapeños, sliced avocado, cotija cheese, and drizzle on the sauce.

ENJOY!


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