Lime Garlic Chicken with Two-Bean Bell Pepper Salad

LIME GARLIC CHICKEN

Ingredients:
2 teaspoons fresh thyme, leaves only or a few dash thyme powder (because that's what i have in the pantry)
1 medium shallot, finely chopped
2 1/2 tablespoons unsalted butter
1 teaspoon minced garlic
2 lb boneless, skinless chicken thighs or thin cut breast
1 teaspoon adobo with pepper
1 3/4 cups reduced-sodium chicken broth
4 tablespoons fresh lime juice
salt and pepper

 

Here's the Steps :

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add shallots and garlic; cook and stir 2–3 minutes or until garlic begins to soften.
2. Season both sides of chicken with adobo and salt and pepper. Arrange chicken in pan; cook 4–5 minutes, without turning, or until lightly browned.
3. Turn chicken; add broth, lime juice, and thyme leaves. Reduce heat to medium and cover; cook and stir 5–7 minutes or until chicken is 165°F.
4. Remove chicken from pan; cover to keep warm. Increase heat to medium-high; cook sauce 4–5 minutes (uncovered) or until sauce begins to thicken. Return chicken to pan, turning to coat with sauce, and serve.

HERE'S HOW TO MAKE THE SALAD


TWO BEAN BELL PEPPER SALAD

Ingredients:

2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon minced garlic
2 tablespoons fresh lime juice
1 (15–16 oz) can garbanzo beans (chickpeas), drained and rinsed
1 (15-oz) can black beans, drained and rinsed
8 oz pre-diced tri-color bell peppers (1 1/2 cups)
1/4 cup pre-sliced green onions
1/4 cup mojo marinade (optional) I don't have this so i skipped it
1/2 teaspoon adobo with pepper

Steps

1. Chop parsley; combine parsley, garlic, and lime juice in salad bowl.
2. Stir in remaining ingredients. Chill 10 minutes or until ready to serve. Stir once before serving.

BON APPETIT!