Ingredients
Ingredient Checklist
2 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon salt
1 pound boneless, skinless chicken thighs (4 pieces)
3 medium scallions, cut into 1-inch pieces
3 tablespoons chopped fresh cilantro
Lime wedges for serving
Directions Instructions Checklist
Step 1
Combine oil, lime zest, lime juice, cumin, coriander, chili powder and salt in a large sealable plastic bag. Add chicken; seal the bag and massage to coat the chicken. Let stand at room temperature for 15 minutes.
Step 2
Heat a large nonstick skillet over medium-high heat. Remove the chicken from the marinade; discard the marinade. Add the chicken to the pan in an even layer; cook, undisturbed, until browned on the bottom, 5 to 6 minutes. Flip and cook until a thermometer inserted into the thickest part registers 165°F, 5 to 6 minutes. Transfer to a platter. Do not wipe the pan clean.
Step 3
Add scallions to the pan; cook, stirring constantly, until blistered and tender, about 2 minutes. Scatter the scallions around the chicken. Drizzle with the juices from the pan and sprinkle with cilantro. Serve with lime wedges, if desired
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