Spicy Chicken Thighs and Peppers

Servings 4 servings


  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1/4 teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 8 medium boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 1 medium green bell pepper seeded and sliced
  • 1 medium red bell pepper seeded and sliced


  • In a medium bowl, whisk together the smoked paprika through the cumin.
  • Rub 3/4 of the mixture into both sides of the chicken thighs and set aside.
  • In a large skillet, heat the oil over medium-high heat. Cook the chicken thighs for 2-4 minutes per side, or until the thighs are almost cooked through. Add in the onions and pepper and season with the remaining spice mixture.
  • Continue to cook until the peppers and onions are tender, and the chicken is cooked through. Remove from the heat and serve.


LC SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food process until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste then fluff with a fork).
GLUTEN FREE: No changes necessary.
NUTRITION: 63 Calories; 4g Fat (48.8% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.
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