Chicken · 30 min
Coriander Chicken Thighs with Leeks, Snap Peas, Peppers & Cumin Toast
- 30 min
- 2–6 servings
- 627 kcal / serving
Tender chicken thighs rest on a bed of sautéed leeks and crisp vegetables, with a bright lemon finish. The fast skillet method keeps weeknights straightforward while delivering a balanced mix of texture and aroma.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4 fl ozchicken or vegetable broth
- 1 lbchicken thighs, boneless skinless
- 1 clovegarlic
- 2leeks
- ½lemon
- 1 (8 oz) pkgsugar snap peas
- 2whole grain buns or rolls
- 1yellow bell pepper
- yellow bell peppers
- lemons
From the pantry: black pepper, coriander, ground, cumin, ground, extra virgin olive oil, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 clovegarlic
- 2leeks
- ½lemon
- 1 (8 oz) pkgsugar snap peas
- 1yellow bell pepper
- yellow bell peppers
- lemons
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| leeks | 2 | 4 | 6 |
| lemon | ½ | 1 | 1 ½ |
| sugar snap peas | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
| whole grain buns or rolls | 2 | 4 | 6 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the chicken dry and season well with salt and pepper on both sides.
- Heat an ovenproof skillet over medium-high and brown the chicken in a little oil, about 2 minutes per side, then transfer to a plate and loosely cover.
- In the same skillet, add a splash more oil and cook the leeks with garlic and lemon zest until they begin to soften, 3–4 minutes.
- Toss the bell peppers and snap peas into the leek mixture, then pour in the broth and bring to a simmer.
- Nestle the chicken back into the skillet, including any juices, and transfer the pan to the lower rack of a 425°F oven for about 10 minutes until the chicken is cooked through and the vegetables are tender.
- While the chicken finishes, split the buns, drizzle with oil, and toast on the upper rack until golden, roughly 4 minutes.
- Remove the skillet from the oven, drizzle with lemon juice, and give a quick stir to coat everything.
- Divide the chicken, vegetables, and any sauce onto plates and top with the toasted buns as a side or scoop with them to finish each bite.
Two tips
- Prep the leeks and wash the peppers ahead to speed up assembly.
- If you have leftovers, pack with a bit of extra lemon juice for brightness or use in a wrap with the toasty buns.
Nutrition per serving
- Calories
- 627 kcal
- Protein
- 56 g
- Carbs
- 46 g
- Fat
- 25 g
- Fiber
- 9 g
- Sodium
- 461 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.