By Cudgen Fresh Produce
One Pan Chicken with Cucumber & Avocado Salad
6 steps
Cook:40min
The secret is lots of lemon juice and some tomato paste. It infuses in the chicken really well and because we’re using bone-in skin-on chicken thighs, the chicken will come out SO good and juicy.
Updated at: Thu, 15 Feb 2024 22:19:32 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
3
Low
Nutrition per serving
Calories464.9 kcal (23%)
Total Fat36.4 g (52%)
Carbs11.6 g (4%)
Sugars3.3 g (4%)
Protein23.8 g (48%)
Sodium450.5 mg (23%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1red onion
sliced
4chicken thighs
skin-on, bone-in
1lemon
large
2 Tbsptomato paste
2 Tbspolive oil
2 pinchessalt
pepper
1 Tbspsweet paprika
1 Tbspgarlic powder
½ Tbsporegano
1 Tbspsumac
2persian cucumbers
diced
1avocado
small, cubed
0.25red onion
small, finely diced
2 Tbspfresh coriander
salad dressing
½ tspdried oregano
salad dressing
1 Tbspolive oil
for salad dressing
salt
to taste, for salad dressing
pepper
to taste, for salad dressing
Instructions
Step 1
Preheat oven to 220 Add onion slices at the base of an oven-safe dish. Dab the chicken thighs dry with a paper towel and add them on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp while you work the sauce in the next step.
Step 2
For the sauce paste, grab a medium mixing bowl. Add the remaining seasoning ingredients & mix really well.
Step 3
Brush the sauce paste all over the chicken, covering all sides. Reserve some of it for later.
Step 4
Put the chicken in for an initial 35 minutes. Remove the chicken, brush with the remaining sauce paste, and put it back in the oven for another 5 minutes.
Step 5
Remove the chicken from the oven, plate it up with the salad to serve and top with some salad & rice
Step 6
Cucumber Avocado Salad: Combine salad ingredients in a bowl. Whisk seasonings, adjust to taste or pour over salad.
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