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Photo: Kelsey Hansen
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, trimmed4tablespoonsextra-virgin olive oil, divided1tablespoonchili powder2teaspoonsground cumin½teaspoonground chipotle¾teaspoonsalt, divided1mediumred bell pepper, thinly sliced then halved crosswise1mediumyellow bell pepper, thinly sliced then halved crosswise1mediumonion, halved and sliced8ounceswhole-wheat penne2tablespoonslime juice¼cupchopped fresh cilantroPico de gallo and/or sour cream for serving
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken thighs, trimmed
4tablespoonsextra-virgin olive oil, divided
1tablespoonchili powder
2teaspoonsground cumin
½teaspoonground chipotle
¾teaspoonsalt, divided
1mediumred bell pepper, thinly sliced then halved crosswise
1mediumyellow bell pepper, thinly sliced then halved crosswise
1mediumonion, halved and sliced
8ounceswhole-wheat penne
2tablespoonslime juice
¼cupchopped fresh cilantro
Pico de gallo and/or sour cream for serving
DirectionsPreheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.Slice chicken crosswise into strips. Combine 2 tablespoons oil, chili powder, cumin, chipotle and 1/2 teaspoon salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion; stir to combine. Spread the chicken and vegetables in an even layer on the prepared baking sheet.Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes.Meanwhile, bring a large saucepan of water to a boil. Add penne and cook according to package directions; drain. Combine the remaining 2 tablespoons oil, lime juice and the remaining 1/4 teaspoon salt in the saucepan. Add the chicken mixture and the pasta; stir to coat. Sprinkle with cilantro and stir again to combine. Serve with pico de gallo and sour cream, if desired.Originally appeared: EatingWell.com, September 2021
Directions
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.Slice chicken crosswise into strips. Combine 2 tablespoons oil, chili powder, cumin, chipotle and 1/2 teaspoon salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion; stir to combine. Spread the chicken and vegetables in an even layer on the prepared baking sheet.Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes.Meanwhile, bring a large saucepan of water to a boil. Add penne and cook according to package directions; drain. Combine the remaining 2 tablespoons oil, lime juice and the remaining 1/4 teaspoon salt in the saucepan. Add the chicken mixture and the pasta; stir to coat. Sprinkle with cilantro and stir again to combine. Serve with pico de gallo and sour cream, if desired.
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Slice chicken crosswise into strips. Combine 2 tablespoons oil, chili powder, cumin, chipotle and 1/2 teaspoon salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion; stir to combine. Spread the chicken and vegetables in an even layer on the prepared baking sheet.
Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add penne and cook according to package directions; drain. Combine the remaining 2 tablespoons oil, lime juice and the remaining 1/4 teaspoon salt in the saucepan. Add the chicken mixture and the pasta; stir to coat. Sprinkle with cilantro and stir again to combine. Serve with pico de gallo and sour cream, if desired.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)500Calories21gFat51gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
