Smoky Chipotle Chicken Power Skillet

Name: Smoky Chipotle Chicken Power Skillet
Cook time: 60 min
Yield: 4 servings
Cuisine: greek
Ingredients: 5 pieces chicken thighs; 1 tsp olive oil; 2 pinches salt; 2 pinches cracked black pepper; 0.5 tbsp chipotle powder; 1 tbsp sweet paprika; 1 tbsp garlic powder; 1 tbsp oregano; 1 tbsp olive oil; 0.5 pieces red onion; 2 pieces Persian cucumbers; 3 tbsp fresh cilantro; 0.5 tsp salt; 2 cups rice; 3 tbsp Greek yogurt; 3 tbsp mayo; 1 pieces garlic clove; 0.5 pieces jalapeño; 1 handful fresh cilantro; 1 pieces lime; 0.5 tsp salt; 0.5 tsp cracked black pepper; 1 tbsp jalapeños; 1 pieces avocado; 0.25 cup cotija cheese; 2 cups prepared rice; 1 bowl prepared salad

Smoky Chipotle Chicken Power Skillet If you want to make an exceptional easy weeknight meal, you need to give this a try. The chicken comes out juicy and goes perfectly with the creamy chipotle-cilantro sauce, crisp cucumber salad, and rice. I used my Kaizen protein rice here, but use whatever you like - quinoa, brown rice, regular rice, or cauli rice all work great!

By @shredhappens

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

5 pieces chicken thighs
1 tsp olive oil
2 pinches salt
2 pinches cracked black pepper
0.5 tbsp chipotle powder
1 tbsp sweet paprika
1 tbsp garlic powder
1 tbsp oregano
1 tbsp olive oil
0.5 pieces red onion
2 pieces Persian cucumbers
3 tbsp fresh cilantro
0.5 tsp salt
2 cups rice
3 tbsp Greek yogurt
3 tbsp mayo
1 pieces garlic clove
0.5 pieces jalapeño
1 handful fresh cilantro
1 pieces lime
0.5 tsp salt
0.5 tsp cracked black pepper
1 tbsp jalapeños
1 pieces avocado
0.25 cup cotija cheese
2 cups prepared rice
1 bowl prepared salad

Instructions

Preheat your oven to 400°F (200°C).
Place the chicken thighs in a bowl. Pat them dry with paper towels to ensure the skin crisps up during cooking.
Drizzle the chicken thighs with olive oil.
Season the chicken with generous pinches of salt, fresh cracked pepper, chipotle powder, sweet paprika, garlic powder, and oregano. Mix well to coat evenly.
Using an oven-safe skillet, heat olive oil over low-medium heat. Let the chicken come to room temperature for 30 minutes.
Place chicken thighs face down in the pan. Cook for 8 minutes until the skin is golden brown.
Flip the chicken over and cook for another 5 minutes.
Transfer the skillet to the oven and roast for 17-20 minutes, depending on the thickness of the chicken.
Dice the red onion, slice the cucumbers, and chop fresh cilantro for the salad.
Mix the diced vegetables with salt to taste. Set aside.
Cook your favorite rice according to package instructions.
Prepare the sauce: Blend Greek yogurt, mayo, garlic, jalapeño, cilantro, lime juice, salt, and pepper.
Remove the skillet from the oven. Let the chicken rest for 5 minutes.
Plate the chicken with prepared rice and salad. Top with jalapeños, sliced avocado, cotija cheese, and drizzle with the sauce.
Serve immediately while hot.