PREP 5 min | COOK 35 min | SERVES 2 - 4 
INGREDIENTS
4 boneless skinless chicken thighs
2 Tbsp olive oil
Salt and pepper
1 tsp oregano
1 tsp cumin
½ - ¾ cup white wine, chicken stock, juice, or water
Squeeze of fresh lemon
INSTRUCTIONS
Heat frying pan for 1 minute, then add oil and heat for 30 seconds.
Add chicken thighs to pan and add seasonings. Sauté on first side 5 – 7 minutes until lightly browned.
Turn chicken, seasoning as desired. Sauté for 3 minutes, then add enough cooking liquid to pan to half-way cover chicken. Cover and reduce heat to simmer. Cook for 15 – 20 minutes over low heat.
Test for doneness with meat thermometer – 165 degrees.
Remove chicken to cutting board. Deglaze pan by bringing pan drippings to boil, scraping up any bits on bottom of pan. Simmer until reduced and slightly thickened. Add lemon juice and stir.
Slice chicken into strips. Serve over vegetables, quinoa, brown rice, your choice! Drizzle with sauce and enjoy.
Notes: This cooking method also works for salmon filets. Cooking time may vary depending on thickness of protein. Always check for doneness with thermometer.