Tex-Mex Pan Thighs With Fresh Fruit Salsa
- Reviews 1
Ready In: 25 mins
Serves: 4
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon dried oregano, leaves
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper
- 8 boneless chicken thighs
- cooking spray
- 1⁄2 cup grape tomatoes or 1⁄2 cup cherry tomatoes, cut in half
- 1⁄2 cup diced pineapple
- 1⁄2 cup cantaloupe ball, you can also cut into chunks
- 1 large green onion, thinly sliced
- 1 tablespoon minced jalapeno pepper
- 1 lime, cut into wedges
- chopped coriander
Directions
- In a large shallow bowl, mix seasonings together.
- Cut the chicken thighs to open up and then cut into large chunks.
- Add chicken to the bowl and mix to evenly coat with the spice mixture.
- Spray a large non-stick frying pan with cooking spray and heat over medium heat.
- Add Chicken and cook, turning occasionally, about 8-10 minutes until cooked through.
- Remove chicken to a serving plate and set aside.
- Stir into the pan, tomatoes, pineapple cantaloupe, green onion and jalapeno pepper.
- Cook 1 minute or just until warm.
- Spoon salsa over chicken.
- Sprinkle with coriander.
- Serve each with a wedge of lime for squeezing over top.
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