A quick pan dinner built on tequila-lime sauce that glazes chicken and sweet peppers. The bottle does most of the work here: it's tart, salty, and spiced already, so you just cook the protein and vegetables until caramelized and call it done.

Serves 2. 25 minutes, 20 at the stove.

About 680 calories a serving, 66 g protein, 16 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high until it shimmers. Pat 1 pound chicken thighs dry and season with salt and pepper on both sides.
2. Lay the chicken flat in the hot pan and leave it untouched until the bottom is dark golden and releases easily, about 5 minutes. Flip and cook the other side until golden, about 4 minutes, then transfer to a plate.9 min
3. Slice 2 large bell peppers into 1-inch [2.5 cm] strips, discarding seeds and stems. Add them to the same pan and stir often until they char and soften, about 6 minutes.6 min
4. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Pour in 1/2 cup tequila lime sauce and return the chicken to the pan, spooning sauce over it.
5. Cook until the chicken is cooked through (an instant-read thermometer inserted at the thickest part reads 165 degrees F [74 degrees C]) and the sauce thickens and coats everything, about 4 minutes. Taste and adjust salt and pepper.4 min

Note Swap boneless thighs for chicken breasts if you prefer, though thighs stay moister. Leftovers keep in an airtight container for three days; reheat gently on the stovetop or in the oven. Serve over white rice or with warm tortillas and a lime wedge.