Here come the holidays! I don’t know about you, but there are plenty of days when I am rushing around at dinner time to get something on the table that is nourishing, delicious and fast! This is a very moist and flavorful chicken dish that will have you out of the kitchen in no time. Serve it with a salad on the side.
8 Boneless, Skinless Chicken Thighs
12 Carrots, peeled and sliced into thin rounds
1/4 Cup Fresh Squeezed Lime Juice
Zest of one Lime
1/4 Cup Garlic Olive Oil, divided
1 Teaspoon Himalayan Pink or Sea Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Ground Chipotle Pepper
1/8 Teaspoon Ground Cayenne Pepper
Preheat Oven 350º degrees. Cut the chicken thighs into quarters. Mix together Salt, Pepper, Chipotle & Cayenne. Heat 2 Tablespoons of Garlic Olive Oil in a large nonstick oven proof skillet over medium high heat. Add the carrots and sautee for 5 minutes until starting to brown. Remove the carrots from the pan and set aside. Add the other two tablespoons of Garlic Olive Oil to the pan maintaining the heat. Sprinkle the chicken with the seasoning and add to the pan. Cook the chicken four minutes without touching it, then flip it over and cook another four minutes. Zest the lime over the chicken, add the carrots back in to the chicken and pour over the lime juice. Toss to coat with the juice and zest and place the pan in the oven for ten minutes until chicken is cooked through. Serve!
(See In My Pantry For Ingredient Links)