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When it comes to preparing tacos, the choice of protein can make or break your dish. For Spicy Chipotle Chicken Tacos, chicken thighs are the star of the show. Unlike chicken breasts, which can often dry out when cooked, chicken thighs are known for their rich flavor and tender texture. This cut of meat contains a higher fat content, which not only adds moisture but also enhances the overall taste of the tacos.

Two Weeks Of Easy Dinner Recipes

Elevate your taco night with these spicy chipotle chicken tacos! Tender chicken thighs are marinated in a smoky chipotle blend and cooked to perfection. Simply layer the sliced chicken on warm corn tortillas, add crunchy cabbage and creamy avocado, then finish with fresh cilantro and lime for a burst of flavor. Perfect for a quick weeknight meal or a weekend get-together, this recipe is easy to make and sure to impress! Enjoy in just 30 minutes!
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Ingredients
  

2 lbs chicken thighs, boneless and skinless

2 tbsp chipotle chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp cumin

Salt and pepper to taste

2 tbsp olive oil

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

10 oz pasta (penne or fettuccine)

2 cups fresh spinach, chopped

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 cup parmesan cheese, grated

2 tbsp olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil, for garnish

4 salmon fillets

1/2 cup teriyaki sauce

2 cups cooked rice (white or brown)

1 cup broccoli florets

1 carrot, julienned

1 red bell pepper, sliced

2 green onions, chopped

Sesame seeds, for garnish

2 cans (15 oz each) chickpeas, rinsed and drained

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 onion, diced

2 cloves garlic, minced

1 tbsp ginger, grated

1 bell pepper, diced

1 tablespoon soy sauce

1 tbsp olive oil

Fresh cilantro, for garnish

Cooked rice, for serving

Instructions
 

In a large bowl, combine chipotle chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

    Add the chicken thighs and olive oil, tossing them until well coated in the spice mix.

      Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken. Cook for 6-7 minutes on each side until fully cooked and juices run clear.

        Remove the chicken from the skillet and let it rest for a few minutes, then slice it into strips.

          Warm the corn tortillas in a separate skillet or directly on the grill for a few seconds on each side.

            Assemble the tacos by placing sliced chicken onto each tortilla, topped with shredded cabbage and avocado slices.

              Garnish with fresh cilantro and serve with lime wedges on the side.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

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                    🍝 Creamy Spinach and Sun-Dried Tomato Pasta 🍝

                      Cook the pasta according to package directions until al dente. Drain and reserve 1 cup of pasta water.

                        In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

                          Stir in the chopped sun-dried tomatoes and sauté for an additional 2 minutes.

                            Reduce heat and pour in the heavy cream, stirring to combine.

                              Add the cooked pasta to the skillet, then add parmesan cheese, spinach, and reserved pasta water gradually until desired creaminess is reached.

                                Season with salt and pepper, mixing until spinach is wilted and everything is heated through.

                                  Serve hot, garnished with fresh basil.

                                    Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

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                                        🍣 Teriyaki Salmon Bowls 🍣

                                          Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

                                            Place salmon fillets on the baking sheet and brush generously with teriyaki sauce. Bake for 12-15 minutes, or until the salmon is cooked through.

                                              Meanwhile, steam the broccoli, carrot, and bell pepper until tender (about 5-7 minutes).

                                                To assemble the bowls, start with a base of rice, then add the sautéed vegetables and a salmon fillet.

                                                  Drizzle extra teriyaki sauce on top, sprinkle with sesame seeds and chopped green onions.

                                                    Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

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                                                        🍛 Coconut Curry Chickpeas 🍛

                                                          In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until onions are translucent.

                                                            Stir in the red curry paste and cook for another minute.

                                                              Add the bell pepper, chickpeas, coconut milk, and soy sauce. Stir well to combine.

                                                                Bring the curry to a simmer and let it cook for about 15 minutes, stirring occasionally.

                                                                  Serve hot over cooked rice, garnished with fresh cilantro.

                                                                    Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

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                                                                        By pairing these delicious dinners, you'll have a fantastic two-week meal plan that’s easy to follow and enjoyable to eat!