Ingredients Method 1 Sprinkle 1/2 teaspoon of
salt over the chicken thighs.
Not exact matches
Add chopped
chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use chopped
chicken breast, as well), red pepper flakes, and
salt over all of the ingredients in the skillet, and cook on medium heat until
chicken is cooked through and no longer pink, about 5 minutes.
Our other go - to weeknight meal at my house is to saute some
chicken thighs — mostly just with olive oil,
salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice
over the avocado, and top with the
chicken, for the easiest, basic - est
chicken avocado tacos.
Sprinkle liberal amounts of
salt all
over the
chicken thighs.
Generously season both sides of the
chicken thighs with
salt and pepper and squeeze the juice of 1 lime
over the
chicken.
If you use ground
chicken (preferably
thighs over breast) you will have to increase the amount of garlic, ginger,
salt and pepper since
chicken has a milder flavor compared to beef.
Lightly season
chicken thighs all
over with
salt and pepper.
Add asparagus (ends trimmed, cut in half), chopped
chicken (I used boneless skinless
chicken thighs and prefer to use them, but you can use chopped
chicken breast, as well) to the same skillet, sprinkle red pepper flakes and
salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the
chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.
Season
chicken thighs with
salt and pepper and arrange
over vegetables.