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Baked Chicken Thighs

Delicious and FODMAP safe baked chicken thighs for Fajitas or with virtually any side
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 2 People

Equipment

  • Oven
  • 1 9x13" Baking Dish

Ingredients  

  • 2 tbsp Extra Virgin Olive Oil (Or Coconut oil)
  • 1 Green Bell Pepper Sliced into 1/2" strips
  • 1 Yellow or Orange Bell Pepper Sliced into 1/2" strips
  • 2 tsp Ground Chili Powder
  • 1 tsp Sea Salt
  • 1 tsp Ground Cumin
  • 1 tsp Thyme
  • 4 (3oz) Boneless, Skinless Chicken Thighs
  • Juice of 1/2 Lime
  • Fresh Cilantro Garnish, As Desired

Instructions 

  • Preheat oven to 400℉. Spray a 9x13 inch baking dish with cooking spray
  • To the Baking dish, add the sliced bell pepper followed by the chili powder, salt, cumin and thyme. And chicken and use your hands to coat the thighs with the spices. . Drizzle olive oil (or coconut oil) over the thighs.
    2 tbsp Extra Virgin Olive Oil, 1 Green Bell Pepper, 1 Yellow or Orange Bell Pepper, 2 tsp Ground Chili Powder, 1 tsp Sea Salt, 1 tsp Ground Cumin, 1 tsp Thyme, 4 (3oz) Boneless, Skinless Chicken Thighs
  • Bake for 18 to 20 minutes, flipping the chicken over once, halfway through
  • Drizzle the lime juice over the chicken and peppers. Enjoy!
    Juice of 1/2 Lime
  • Optional: Top with fresh cilantro, if desired.
    Fresh Cilantro
Keyword Baked, Chicken Thigh, Easy, Fajita, FODMAP, Mexican, Quick