1 cup salsa

1/4 cup chicken broth; 1 tablespoon chili powder

1/2 teaspoon salt; 1/2 tablespoon paprika

2 teaspoons minced garlic; 1 teaspoon onion powder

1/4 teaspoon cumin; 1/8 teaspoon cayenne pepper; pinch of red pepper flakes

1/2 cup olive oil (divided); 2 limes, juiced (divided)

12 boneless,  organic skinless chicken thighs

2 heads romaine lettuce, chopped into bite sized pieces

1 each red, yellow, & orange pepper, sliced into strips

1 large onion, halved and sliced



In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.

Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.

Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.


What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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