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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

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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