Tex-mex Pan Thighs With Fresh Fruit Salsa

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons chili powder
• 1 teaspoon dried oregano, leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 8 boneless chicken thighs
• cooking spray
• 1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, cut in half
• 1/2 cup diced pineapple
• 1/2 cup cantaloupe ball, you can also cut into chunks
• 1 large green onion, thinly sliced
• 1 tablespoon minced jalapeno pepper
• 1 lime, cut into wedges
• chopped coriander

Recipe

• 1 in a large shallow bowl, mix seasonings together.
• 2 cut the chicken thighs to open up and then cut into large chunks.
• 3 add chicken to the bowl and mix to evenly coat with the spice mixture.
• 4 spray a large non-stick frying pan with cooking spray and heat over medium heat.
• 5 add chicken and cook, turning occasionally, about 8-10 minutes until cooked through.
• 6 remove chicken to a serving plate and set aside.
• 7 stir into the pan, tomatoes, pineapple cantaloupe, green onion and jalapeno pepper.
• 8 cook 1 minute or just until warm.
• 9 spoon salsa over chicken.
• 10 sprinkle with coriander.
• 11 serve each with a wedge of lime for squeezing over top.