Fructose Free Mexican-Style Chicken with Cumin and Lime
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Learn more →Ingredients
4 servings
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 lime, juiced (about 2 tbsp)
- 4 cups cauliflower rice
- ¼ cup fresh cilantro, roughly chopped (optional)
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides of each thigh.
- 2
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan.
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