Chipotle Chicken with Roasted Tomato Salsa

Ingredients

• 4 boneless chicken thighs
• 2, minced chipotle peppers in adobo sauce
• 2 tbsp tbsp avocado oil
• 4 roma tomatoes
• 1/2, divided white onion
• 3 garlic cloves
• 1 lime
• 3/4 cup cup long-grain white rice
• 1 tsp tsp ground cumin
• 1 tsp tsp dried oregano
• 1/4 cup cup fresh cilantro
• 1 tsp tsp salt
• 1/2 tsp tsp pepper

Instructions

1. 1

   Cook the rice according to package directions and keep warm.

2. 2

   Char the tomatoes, half the onion, and garlic under a broiler for 8-10 minutes until blistered.

3. 3

   Blend the charred vegetables with the lime juice, half the cilantro, and a pinch of salt to make the salsa.

4. 4

   Rub the chicken thighs with minced chipotle, cumin, oregano, salt, and pepper.

5. 5

   Heat the avocado oil in a skillet over medium-high heat and sear the chicken 6-7 minutes per side until deeply browned and cooked through.

6. 6

   Serve the chicken over rice, spoon the roasted tomato salsa on top, and finish with the remaining cilantro and diced raw onion.