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Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven.
Wash and dry the fresh produce.
Peel and slice carrots into ½-inch thick rounds. Seed and large dice bell pepper. Transfer both to a large bowl.
Halve zucchini lengthwise, then slice crosswise into ½-inch thick half rounds. Add to the bowl, drizzle with oil, and season with salt and pepper. Toss to coat.
Arrange veggies on a large baking sheet pan in a single layer. Place on the lower rack of the oven and bake, flipping halfway through, until fork-tender, 20-25 minutes.
Meanwhile, zest and juice one lime into the bowl used for the veggies. Set remaining lime aside.
Peel and mince garlic. Add to the bowl along with oil and spices. Stir to combine the spice paste.
Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, pat chicken thighs dry with paper towels and add to the bowl with the spice paste; turn to coat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken in a single layer, and cook on one side until golden brown and caramelized, about 5 minutes. Flip and cook for 1 minute more, then remove from heat (the chicken will not be cooked all the way through).
Transfer the skillet to the upper rack of the oven and roast until chicken is cooked through, 12-15 minutes.
Meanwhile, juice remaining lime into a medium bowl.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the lime juice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Peel and mince additional garlic. Add to the bowl along with feta, oil, cumin, and salt. Stir to combine the salsa.
To serve, divide veggies and chicken between plates. Spoon salsa over chicken and enjoy!
Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven.
Wash and dry the fresh produce.
Peel and slice carrots into ½-inch thick rounds. Seed and large dice bell pepper. Transfer both to a large bowl.
Halve zucchini lengthwise, then slice crosswise into ½-inch thick half rounds. Add to the bowl, drizzle with oil, and season with salt and pepper. Toss to coat.
Arrange veggies on a large baking sheet pan in a single layer. Place on the lower rack of the oven and bake, flipping halfway through, until fork-tender, 20-25 minutes.
Meanwhile, zest and juice one lime into the bowl used for the veggies. Set remaining lime aside.
Peel and mince garlic. Add to the bowl along with oil and spices. Stir to combine the spice paste.
Preheat a large ovenproof skillet over medium-high heat.
While the skillet heats up, pat chicken thighs dry with paper towels and add to the bowl with the spice paste; turn to coat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken in a single layer, and cook on one side until golden brown and caramelized, about 5 minutes. Flip and cook for 1 minute more, then remove from heat (the chicken will not be cooked all the way through).
Transfer the skillet to the upper rack of the oven and roast until chicken is cooked through, 12-15 minutes.
Meanwhile, juice remaining lime into a medium bowl.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the lime juice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.
Peel and mince additional garlic. Add to the bowl along with feta, oil, cumin, and salt. Stir to combine the salsa.
To serve, divide veggies and chicken between plates. Spoon salsa over chicken and enjoy!