• Preheat the oven to 425°F. Pat 1-2 pounds boneless skinless chicken thighs dry with paper towels and transfer to a sheet tray. Add 3 sliced bell peppers and season liberally with salt and pepper. Drizzle with olive oil. Roast for 25 minutes or until chicken is cooked through.
• While the chicken and peppers are in the oven, heat 1 tablespoon olive oil in a skillet. Add ½ finely chopped yellow onion, 2 cloves minced garlic (or frozen cubes), 1-2 chipotle pepper(s), and 1 teaspoon coriander and 1 teaspoon cumin. Saute for 5 minutes before adding 1 can crushed fire-roasted tomatoes and seasoning with a pinch of salt. Simmer for another 10 minutes as it thickens.
• Carefully transfer sauce to a blender (with a ladle) and blend until smooth. Add the zest and juice from ½  lime and taste, adjusting salt and pepper seasoning as needed.
• Remove the sheet pan from the oven. Transfer chicken to a bowl and shred. Toss with the sauce – you can use all of the sauce or reserve some for later.
• If serving right away, serve over rice, quinoa, or cauliflower rice with beans, tortilla chips, greens, and toppings like cilantro and cotija cheese.
• If meal prepping, transfer to meal prep containers with the desired way you plan to serve it. Let the chicken and peppers cool completely before covering and storing in the fridge for 3-4 days.

SERVING SUGGESTIONS

• Serve with a side of tortilla chips and guac.

SWAP SUGGESTIONS

• Protein: Swap shredded chicken for shredded beef or pork.
• Vegetarian: Replace chicken with diced poblano peppers, onions and/or potatoes.