Chipotle Chicken

1 Blend half a can of chipotle peppers in adobo with the juice of one lime and 3 garlic cloves until smooth.
2 Season 8 oz boneless skinless chicken thighs with salt and black pepper. Spoon on enough of the blended sauce to coat the chicken. If saving extra sauce, transfer it to a clean container before any sauce touches raw chicken.
3 Lightly spray a skillet with oil. Pan-cook the chicken over medium heat for about 5–7 minutes per side, adjusting for thickness, until the center reaches 165°F (74°C).
4 Serve in a wrap, over rice, or in a salad.