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
 

• Remove thyme leaves from stems; set aside.
• Chop shallot.

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add shallots and garlic; cook and stir 2–3 minutes or until garlic begins to soften.
2. Season both sides of chicken with adobo. Arrange chicken in pan; cook 4–5 minutes, without turning, or until lightly browned.
3. Turn chicken; add broth, lime juice, and thyme leaves. Reduce heat to medium and cover; cook and stir 5–7 minutes or until chicken is 165°F.
4. Remove chicken from pan; cover to keep warm. Increase heat to medium-high; cook sauce 4–5 minutes (uncovered) or until sauce begins to thicken. Return chicken to pan, turning to coat with sauce, and serve.

CALORIES (per 1/6 recipe) 280kcal; FAT 16g; CHOL 115mg; SODIUM 370mg; CARB 3g; FIBER 0g; PROTEIN 29g; VIT A 6%; VIT C 10%; CALC 2%; IRON 8%

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. Chop parsley; combine parsley, garlic, and lime juice in salad bowl.
2. Stir in remaining ingredients. Chill 10 minutes or until ready to serve. Stir once before serving. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 100kcal; FAT 1g; CHOL 0mg; SODIUM 440mg; CARB 17g; FIBER 4g; PROTEIN 5g; VIT A 8%; VIT C 70%; CALC 4%; IRON 8%