Smoky Ancho Chicken Thighs with Avocado-Radish Salad
Spiced roasted chicken thighs served alongside tender roasted broccoli florets and a crisp, creamy avocado-radish salad dressed in fresh lime.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 1
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $4.33/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Fiber
- High-Protein
- Low-Carb
- Low-Sugar
- Paleo
- Whole30
- Soy-Free
Tags
- sheet pan
- roast
- healthy
- smoky
- fresh
Ingredients
- 6 ounce chicken thighs (boneless, skinless, trimmed)
- 1.5 cup broccoli florets (cut into bite-sized pieces)
- 0.5 avocado (diced)
- 2 radishes (thinly sliced)
- 1 cup romaine lettuce (shredded)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon lime juice (freshly squeezed)
- 0.5 teaspoon ancho chili powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon dried oregano
- 0.125 teaspoon salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, combine ancho chili powder, ground cumin, dried oregano, and half of the salt. Rub the spice mixture and 1/2 tablespoon of the olive oil over the chicken thighs.
- Toss the broccoli florets with the remaining 1/2 tablespoon of olive oil and arrange on the baking sheet alongside the seasoned chicken thighs.
- Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the broccoli florets are tender and lightly charred at the edges.
- While the chicken roasts, combine shredded romaine lettuce, diced avocado, and sliced radishes in a serving bowl. Dress with fresh lime juice and the remaining pinch of salt.
- Serve the roasted chicken thighs and broccoli with the chilled avocado salad.
Nutrition (per serving)
- Calories: 517
- Protein: 40.3 g
- Carbohydrates: 19.9 g
- Fat: 37.1 g
- Fiber: 13.2 g
- Sodium: 502 mg
- Saturated Fat: 6.1 g
- Sugar: 3.7 g
- Cholesterol: 144 mg