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- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 lime, juiced and zested - 1/4 cup chicken broth - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 1/2 cup red bell pepper, diced - 1/4 cup fresh cilantro, chopped - Optional: slices of lime for garnish - Skillet - Spatula - Meat thermometer - Measuring cups and spoons - Knife and cutting board I love to keep my ingredient list simple yet flavorful. The chicken thighs are key because they stay juicy and tender. Olive oil helps to sear them well, adding a rich taste. The garlic and onion powder give a nice base flavor. Cumin and smoked paprika bring warmth and depth to each bite. Fresh lime juice and zest add that bright, zesty kick we all crave. Chicken broth ties everything together, making a lovely sauce. Cherry tomatoes and corn bring sweetness and color. Red bell pepper adds crunch and freshness. And of course, cilantro gives a fresh herb finish that is just delightful. Gather these items before you start cooking! Trust me; it makes the process smoother and more fun. If you want to see the complete steps for cooking this dish, check out the Full Recipe. First, season the chicken thighs. Use garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix these spices well. This step adds great flavor. Next, heat the olive oil in a large skillet over medium heat. You want the oil hot but not smoking. This will help brown the chicken nicely. Now, add the seasoned chicken to the skillet. Brown the chicken for about 5-7 minutes on each side. You aim for a golden color. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). This ensures the chicken is safe to eat. Once cooked, remove the chicken from the skillet. Place it on a plate and cover it with foil. This keeps it warm while you make the sauce. In the same skillet, add chicken broth, lime juice, and lime zest. Scrape any brown bits from the bottom of the skillet. These bits add flavor to your dish. Now, incorporate the cherry tomatoes, corn, and red bell pepper. Stir well and let the mixture cook for about 5 minutes. You want the veggies to be tender and warmed through. Finally, return the cooked chicken to the skillet. Nestle it among the vegetables for even heating. Let everything cook for an additional 2 minutes. This step melds all the flavors together. Once done, remove the skillet from heat. Sprinkle fresh cilantro on top before serving. This adds a bright touch to your meal. For the full recipe, check the main recipe section. To get juicy chicken, start with room temperature thighs. This helps them cook evenly. Use a meat thermometer to check for doneness. Your chicken should reach 165°F (75°C). For skillet temperature, heat your oil over medium heat. This avoids burning and helps the chicken brown nicely. You can add more flavor by using extra spices. Try chili powder for heat or smoked paprika for depth. Fresh herbs like oregano or thyme can also boost the taste. For garnishes, fresh cilantro adds a bright touch. Lime slices on top bring a fresh look and flavor. To create a pretty plate, use a large platter. Arrange the chicken and veggies in a colorful way. The cherry tomatoes and corn look great together. Garnish with lime slices and extra cilantro. This adds a pop of color and makes your meal inviting. Serve with rice or tortillas for a full meal. For the full recipe, check above! {{image_2}} You can easily swap the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet flavor. Tofu absorbs spices well and makes the dish plant-based. Just cut tofu into cubes and press it to remove water. Cook it until golden brown for a nice texture. Use seasonal vegetables to change the dish each time. Zucchini, bell peppers, or asparagus work great. You can also add greens like spinach or kale. They boost nutrition and add color. Just toss them in during the last few minutes of cooking. For a gluten-free option, check the broth label to ensure it’s gluten-free. You can also skip the broth and use water or more lime juice. If you want a low-carb meal, leave out the corn. Replace it with mushrooms or cauliflower rice for a tasty twist. This flexibility makes the cilantro lime chicken skillet a perfect meal for many diets. Check out the Full Recipe for more ideas. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the chicken and veggies fresh. In the fridge, it lasts about 3 to 4 days. Always check for any off smells or changes in color before eating. To freeze the dish, let it cool completely. Transfer the Cilantro Lime Chicken Skillet to a freezer-safe container. Label it with the date. It can stay good for up to 3 months. For reheating, thaw it in the fridge overnight. Then, heat it in a skillet over medium heat until warm. Leftovers can be fun! You can make tacos by adding the chicken to corn tortillas. Add some salsa, avocado, or cheese. You can also toss it into a salad for a quick meal. Another idea is to mix it with rice or quinoa for a filling lunch. Enjoy the flavors again in new ways! Yes, you can prep this dish ahead. Cook the chicken and veggies, then store them. Keep everything in an airtight container in the fridge for up to three days. When ready to eat, just reheat in a skillet or microwave until warm. This dish pairs well with many sides. Here are some great options: - Rice or quinoa for a filling base. - Tortillas for a fun wrap. - A fresh green salad for some crunch. - Black beans for added protein. Check the chicken's internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. The chicken should not be pink inside, and the juices must run clear. Yes, you can make a veggie version. Use tofu or tempeh instead of chicken. Season them the same way and cook until golden. You can also add more veggies like zucchini or mushrooms for a heartier meal. You can use lime juice in place of fresh lime. However, fresh lime zest adds a burst of flavor. If using bottled juice, about two tablespoons should work. Adjust to your taste for the best results. For the full recipe, check out the Cilantro Lime Chicken Skillet. In this post, we explored how to make a Cilantro Lime Chicken Skillet. We covered the key ingredients, tools needed, and step-by-step instructions. You learned tips for great flavor and ways to modify the dish to fit your diet. Remember, cooking can be fun and creative. Use these ideas to make the dish your own. Enjoy your cooking and the tasty meals you'll create!

Cilantro Lime Chicken Skillet

Elevate your dinner with this delicious Cilantro Lime Chicken Skillet! This one-pan recipe is packed with flavorful ingredients like juicy chicken thighs, fresh cherry tomatoes, and vibrant bell peppers, all tossed in a zesty lime sauce. Perfect for a quick weeknight meal, it's ready in just 30 minutes!Don’t miss out on this flavorful culinary adventure!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 lime, juiced and zested

1/4 cup chicken broth

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1/2 cup red bell pepper, diced

1/4 cup fresh cilantro, chopped

Optional: slices of lime for garnish

Instructions
 

Heat the olive oil in a large skillet over medium heat.

    Season the chicken thighs with garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.

      Once the oil is hot, add the seasoned chicken to the skillet. Cook for about 5-7 minutes on each side, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).

        Remove the chicken from the skillet and set aside on a plate, covering it with foil to keep warm.

          In the same skillet, add the chicken broth, lime juice, and lime zest. Scrape any brown bits from the bottom of the skillet with a spatula.

            Add the cherry tomatoes, corn, and red bell pepper to the skillet. Stir well and let them cook for about 5 minutes until the vegetables are tender and warmed through.

              Return the cooked chicken to the skillet, nestling it among the vegetables. Cook for an additional 2 minutes to heat everything together.

                Remove from heat and sprinkle fresh cilantro on top before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the chicken and vegetables on a large platter, garnished with lime slices and additional cilantro for a vibrant and fresh look.