Smoky Chipotle Chicken Thighs with Black Beans and Peppers

Name: Smoky Chipotle Chicken Thighs with Black Beans and Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 2 pound chicken thighs (boneless, skinless, trimmed of excess fat); 1 tablespoon olive oil (extra virgin); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon chipotle chili powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 red bell pepper (large, sliced into strips); 1 green bell pepper (large, sliced into strips); 1 red onion (medium, sliced); 2 can black beans (15 oz cans, drained and rinsed); 2 tablespoon lime juice (freshly squeezed); 0.25 cup fresh cilantro (chopped)

Juicy spice-rubbed chicken thighs seared and simmered with sweet bell peppers, red onions, and fiber-packed black beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $2.84/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Low-Fat

Ingredients

2 pound chicken thighs (boneless, skinless, trimmed of excess fat)
1 tablespoon olive oil (extra virgin)
1 teaspoon smoked paprika
1 teaspoon ground cumin
0.5 teaspoon chipotle chili powder
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 red bell pepper (large, sliced into strips)
1 green bell pepper (large, sliced into strips)
1 red onion (medium, sliced)
2 can black beans (15 oz cans, drained and rinsed)
2 tablespoon lime juice (freshly squeezed)
0.25 cup fresh cilantro (chopped)

Instructions

In a small bowl, combine smoked paprika, ground cumin, chipotle chili powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Season chicken thighs evenly on all sides with the spice mixture.
Heat olive oil in a large skillet over medium-high heat for 2 minutes.
Add chicken thighs and sear for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Transfer chicken to a plate.
In the same skillet, add sliced red bell pepper, green bell pepper, red onion, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Sauté over medium heat for 4 minutes until crisp-tender.
Stir in drained black beans and lime juice, cooking for 2 to 3 minutes until warmed throughout.
Return chicken thighs to the skillet on top of the warm bean and pepper mixture, garnish with chopped fresh cilantro if desired, and serve immediately.

Notes

For planned leftovers, slice the chicken thighs and store layered directly over the seasoned black beans and peppers.

Nutrition (per serving)

Calories: 369
Protein: 39.5 g
Carbohydrates: 31.5 g
Fat: 11.1 g
Fiber: 8.1 g
Sodium: 915 mg
Saturated Fat: 2.4 g
Sugar: 4.5 g
Cholesterol: 128 mg