Gluten-Free Chili Lime Chicken and Rice

Serves: 4

Ingredients

• 4 skinless, boneless chicken thighs
• 3 garlic cloves, minced
• 2 limes, zested and juiced
• 2 tbsp chili powder
• 2 tbsp avocado oil
• ½ tsp ground black pepper
• 1 tsp salt
• 2 tbsp green onions, chopped
• 6 cups jasmine rice, cooked
• 4 cups steamed peppers and onions

Directions

1. Preheat the oven to 400°F.
2. In a medium bowl, whisk together avocado oil, garlic, chili powder, salt, pepper, lime juice, and lime zest.
3. Transfer the marinade and chicken thighs to a gallon-size resealable bag. Refrigerate and marinate for at least 30 minutes.
4. Arrange the marinated chicken in a rimmed baking pan and bake for 30 minutes, or until fully cooked.
5. Slice the chicken into strips and serve over jasmine rice.
6. Add steamed peppers and onions on the side.
7. Garnish with green onions and serve warm.