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

 

Preparation

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.

 

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