Citrus & Smoke

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 medium bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 1 whole orange
• 1 whole lime
• 2 tbsp olive oil
• 1 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup chopped fresh cilantro

Steps

1. 1Pat chicken dry. Mix chipotle, smoked paprika, cumin, salt, pepper, zest of the orange, and juice of half the orange and half the lime. Toss chicken to coat; marinate 10 minutes.
2. 2Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until cooked through (165°F). Transfer to a plate.
3. 3Add remaining oil, sliced peppers, and onion; cook 6–8 minutes until soft and lightly charred. Add minced garlic 30 seconds.
4. 4Return chicken; squeeze remaining citrus over the pan. Simmer 2 minutes to glaze.
5. 5Slice chicken and serve over peppers with cilantro.

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Ingredients

• 2 15-oz cans canned black beans
• 4 cups cooked white or brown rice
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium bell pepper
• 2 whole lime
• 2 tbsp olive oil
• 1.5 tsp smoked paprika
• 1.5 tsp ground cumin
• 0.5 tsp chipotle powder
• 1 medium avocado
• 0.25 cup chopped fresh cilantro
• 0.75 tsp salt
• 2 cups baby spinach

Steps

1. 1Heat oil in a skillet over medium. Sauté diced onion and bell pepper 5 minutes until soft.
2. 2Add minced garlic, smoked paprika, cumin, chipotle, and salt; cook 30 seconds.
3. 3Drain and rinse black beans; add with 1/3 cup water. Simmer 8–10 minutes, mashing some beans for creaminess.
4. 4Juice one lime into the beans; taste and adjust. Warm rice if needed.
5. 5Build bowls: rice, spinach, smoky beans, sliced avocado, cilantro, and wedges from the second lime.

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Ingredients

• 1.5 lb salmon fillets
• 5 cups broccoli florets
• 2 whole orange
• 2 cloves garlic
• 3 tbsp olive oil
• 1.5 tbsp honey
• 0.75 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 medium yellow onion
• 0.25 tsp red pepper flakes

Steps

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Toss broccoli and sliced onion with 2 tbsp oil, half the garlic, salt, and pepper. Roast 10 minutes.
3. 3Whisk juice and zest of 1.5 oranges with honey, remaining oil, minced garlic, smoked paprika, and a pinch of chili flakes.
4. 4Push vegetables aside; place salmon on the pan. Brush with glaze. Roast 12–14 minutes until salmon flakes.
5. 5Squeeze remaining orange over everything before serving.

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Ingredients

• 1.25 lb flank or sirloin steak
• 3 cups cooked white or brown rice
• 2 medium bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 1 whole orange
• 1.5 whole lime
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp chipotle powder
• 2 cups baby spinach
• 0.25 cup chopped fresh cilantro
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Mix juice of the orange and 1 lime with minced garlic, smoked paprika, cumin, chipotle, salt, and pepper. Marinate steak 15 minutes.
2. 2Heat 1 tbsp oil in a cast-iron or heavy skillet over high heat. Sear steak 3–4 minutes per side for medium-rare (or to preferred doneness). Rest 5 minutes; slice thin against the grain.
3. 3In the same pan, add remaining oil, sliced peppers, and onion; cook 6–8 minutes until charred at edges.
4. 4Warm rice. Build bowls: rice, spinach, peppers, steak, remaining lime juice, and cilantro.
5. 5Spoon any pan juices over the steak.

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Ingredients

• 1.5 lb raw shrimp, peeled
• 2 cups frozen or fresh corn kernels
• 1 medium bell pepper
• 0.5 medium yellow onion
• 3 cloves garlic
• 2 whole lime
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 0.75 tsp ground cumin
• 1 15-oz can canned black beans
• 0.25 cup chopped fresh cilantro
• 1 medium avocado
• 0.75 tsp salt
• 8 small corn tortillas

Steps

1. 1Pat shrimp dry; toss with chili powder, smoked paprika, cumin, and salt.
2. 2Heat oil in a large skillet over medium-high. Cook shrimp 2 minutes per side until pink; remove.
3. 3Add onion, bell pepper, and corn; cook 5–6 minutes until corn chars lightly. Add garlic 30 seconds.
4. 4Stir in drained black beans and return shrimp. Squeeze juice of 1.5 limes over the skillet.
5. 5Warm tortillas. Serve skillet filling in tortillas with avocado, cilantro, and remaining lime wedges.

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 4 cups broccoli florets
• 2 medium bell pepper
• 1 medium yellow onion
• 3 cloves garlic
• 1 whole lime
• 0.5 whole orange
• 3 tbsp olive oil
• 2 tbsp honey
• 1.5 tsp chipotle powder
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Whisk 2 tbsp oil, honey, chipotle, smoked paprika, cumin, minced garlic, salt, pepper, and juice of the lime and half orange.
3. 3Toss chicken in half the glaze. Toss broccoli, peppers, and onion wedges with remaining oil and a pinch of salt; spread on the pan.
4. 4Nestle chicken among vegetables. Roast 28–32 minutes until chicken reaches 165°F and edges caramelize.
5. 5Brush remaining glaze over hot chicken. Rest 3 minutes before serving.

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Ingredients

• 2 15-oz cans canned chickpeas
• 1 14.5-oz can canned diced tomatoes
• 1 medium yellow onion
• 4 cloves garlic
• 1 medium bell pepper
• 1 whole orange
• 0.5 whole lime
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1.5 tsp ground cumin
• 0.25 tsp chipotle powder
• 3 cups baby spinach
• 3 cups cooked quinoa or rice
• 1 tsp salt
• 0.25 tsp black pepper

Steps

1. 1Heat oil in a pot over medium. Cook diced onion and bell pepper 6 minutes until soft.
2. 2Add garlic, smoked paprika, cumin, and chipotle; stir 1 minute until fragrant.
3. 3Add diced tomatoes, drained chickpeas, 1 cup water, salt, and pepper. Simmer 15–18 minutes.
4. 4Stir in zest and juice of the orange plus a squeeze of lime. Fold in spinach until wilted.
5. 5Serve over leftover quinoa or rice from earlier in the week.

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