Ingredients
2 teaspoons fresh thyme, leaves only
1 medium shallot, finely chopped
2 1/2 tablespoons unsalted butter
1 teaspoon minced garlic
2 lb boneless, skinless chicken thighs
1 teaspoon adobo with pepper
1 3/4 cups reduced-sodium chicken broth
4 tablespoons fresh lime juice
2 tablespoons fresh Italian parsley, coarsely chopped
1 teaspoon minced garlic
2 tablespoons fresh lime juice
1 (15–16 oz) can garbanzo beans (chickpeas), drained and rinsed
1 (15-oz) can black beans, drained and rinsed
8 oz pre-diced tri-color bell peppers (1 1/2 cups)
1/4 cup pre-sliced green onions
1/4 cup mojo marinade
1/2 teaspoon adobo with pepper
1 (12-oz) Bakery butter loaf cake
8 small dark chocolate peppermint patties
8 square fudge mint cookies
1 1/2 cups cold milk
1 (12-oz) box no-bake cheesecake mix (filling portion only)
Whipped topping (optional)
Description
Lime Garlic Chicken With Two-Bean Bell Pepper Salad
Publix Super Markets
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter