Rosemary & Red Bell Pepper Chicken Thighs

Rosemary & Red bell pepper Chicken Thighs


1 Slab of boneless chicken thighs

2 Limes

2 Branches of Rosemary (or 1 branch)

1 Red bell pepper (or half)

1 Table Spoon of Chicken flavor

2 Table Spoons of coconut oil (or enough to cover a very thin layer of the pan)

*Garlic, onion powder, salt, pepper to taste



  1. Chop rosemary and red bell pepper very small
  2. In a big bowl, squeeze lime over chicken thighs (lime automatically has natural salt, so you may not need much salt)
  3. Toss the chicken completely with lime and make sure each chicken thigh is completely covered
  4. Next add rosemary, red bell pepper, salt, garlic, chicken flavor, onion powder, mix well
  5. Let sit in frig for 20 min.
  6. In a giant stickles skillet (with a lid), place coconut oil in pan
  7. Turn heat to medium high
  8. Wait until pan is hot
  9. Add chicken, cover for about 5-7minutes, turn chicken when it is brown
  10. Once chicken is turned, add a little water and reduce heat to medium low, and cover.
  11. Serve in 5-7 minutes or until tender!



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