Honey Lime Chicken Thighs & Veggies

Cooking Instructions

• Place thighs on a plate
• Add 2 tsp chili powder, 2 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red chili flakes to a small bowl and whisk together
• Rub spice mixture into both sides of thighs and set them aside
• Place skillet on burner
• Turn on heat
• Add 3 Tbsp of the olive oil to pan
• Add 1 c zucchini to pan
• Add 1 c red pepper to pan
• Add 1 c red onion to pan
• Stir ingredients and sauté
• Add 1 c Baby Portabello mushrooms to pan
• Stir ingredients and continue sautéing
• Stir ingredients
• Add 2 cloves garlic to pan
• Stir ingredients
• Remove cooked veggies to a plate (scraping all garlic out, as well) and set aside
• Add 1 Tbsp olive oil to pan
• Add 1.25 lbs boneless chicken thighs to pan, scraping in any excess seasoning mixture
• While thighs are cooking, whisk together 1/3 c honey, 4 Tbsp soy sauce, and 1 large lime in separate bowl and set aside
• Flip chicken thighs
• Flip thighs back over, checking for even cooking
• Remove thighs from pan
• Add 1/8 c white wine to pan
• Deglaze pan, scraping up all bits
• Note: Use caution, wine will cause spatter
• Add prepared honey sauce mixture to pan
• Stir ingredients
• Return cooked veggies to pan
• Stir ingredients
• Return cooked thighs to pan, turning to coat them in the sauce
• Note: If you prefer your veggies to have a bit more crunch, remove pan from heat
• Remove from heat