Ingredients
2lbschicken thighs,boneless, skinless
2lemons,juiced
½cupavocado oil,or healthy oil of choice
1tspsalt
1tspblack pepper
2tspcumin
1tsppaprika,smoked
1tsppaprika,sweet
½tspturmeric
5clovesgarlic,minced
1red onion,sliced
1green bell pepper,sliced
1red bell pepper,sliced
1tbspparsley,or cilantro, fresh, chopped, to garnish
Preparation
Pat chicken dry and place in a zippered plastic bag.
Juice lemons into a medium-small bowl and combine with avocado oil, salt, pepper, cumin, paprika, turmeric, and garlic. Whisk well and pour into the bag with chicken. Massage to mix and place in the fridge for 30 minutes.
When you’re ready to get cooking, pre-heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, or lightly drizzle with a little extra avocado oil, if preferred.
Spread out the chicken evenly on the baking sheet for even roasting. Set aside peppers and onion by adding them to the bag with any remaining marinade. Massage to coat.
Roast chicken for 30 to 40 minutes or until chicken is cooked through and oven registers to 165 degrees F internally.
After 15 minutes, add the peppers and onion to the pan, and continue cooking until the chicken is done and veggies are tender.
Garnish with cilantro or parsley and serve with your choice of rice, quinoa, warm pita bread, or any pairing of your choice.
