Servings: 4 | Cook Time: 25 minutes | Dairy-free, gluten-free, high-protein

A healthy and easy dinner option, this coconut-lime chicken thigh recipe with sautéed peppers & onions is an easy weeknight dinner with a tropical flavor profile. Enjoy the sweet flavor of the chicken paired with the sour kick of the fresh lime juice. An easy weeknight dinner, this is perfect for meal prep, so you can enjoy a healthy and easy dish in no time.

Appliances & Utensils

• Large skillet & spatula

• Knife & cutting board

• Measuring cups and spoons

• Small pot & lid

• Additional bowl

Ingredients

For the chicken:

1.75 pounds boneless, skinless chicken thighs

5 cloves garlic, minced

1/3 cup coconut aminos

1 lime, juiced

2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon dried oregano

1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737

For the vegetables:

3 bell peppers (mixed colors), washed and sliced

1 small yellow onion, washed and chopped

For the sides:

2 avocados

1 cup dried white rice, rinsed

Instructions

1. Marinate the chicken: In a bowl, add 1.75 pounds of boneless, skinless chicken thighs. Pour in ⅓ cup coconut aminos, the juice of 1 lime, 2 teaspoons cumin, 1 teaspoon paprika, 5 cloves minced garlic, and ½ teaspoon dried oregano. Stir to combine and set aside to marinate.

2. Cook the rice: In a small pot, add 1 cup of rinsed jasmine rice with 1.5 cups water. Bring it to a boil, then cover, reduce heat to low, and let simmer for about 15 minutes. Once water is absorbed, remove from heat, and let is sit covered for 5 minutes before fluffing with a fork.

3. Cook the chicken: In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add in the marinated chicken with the sauce and cook on each side for about 4 to 5 minutes. Ensure the internal temperature is at 165 F and set aside.

4. Cook the vegetables: In the same pan with the juices and marinade from the chicken, add the peppers and onions and sauté for 8 to 10 minutes, stirring occasionally, until softened and lightly browned. Return the chicken to the pan and combine to maximize flavor.

5. Serve: To serve, prepare a plate with the cooked white rice, coconut-lime chicken, and fresh avocado. Squeeze extra lime juice on top and a sprig of parsley for plating. Enjoy!

   
   

Pro Tip: When cooking the chicken, consider increasing the heat for about 1 minute at the end of cooking to crisp it around the edges.

For vegetarian/vegan dietary restrictions: Instead of the chicken thighs, swap for tempeh, which will hold in the coconut-lime flavor well.

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Best,

Grace