CILANTRO LIME CHICKEN DINNER

Say hello to one of the BEST chicken dinners you’ll ever make at home. It’s so good you’ll prefer this over takeout any day. Eat it as is, or with your favorite base (tortillas, rice, quinoa, or if you’re lowcarb, my high protein kaizen rice).

Make extra chicken + sauce, because it’s super versatile & you can use in different ways all week.

Here is how I made it:

1. Add 2lbs boneless skinless chicken thighs to a bowl. Season with 2-3 pinches salt, pepper, 2 tbsp olive oil, zest of 1 lime, juice of 1 lime, 1 tbsp sweet paprika, 1 tbsp oregano, 1 tsp kumin, 4-5 cloves crushed garlic, & 1/2 cup cilantro.

2. Mix really well, cover and ideally marinate for 2 hrs, but you can also make it right away.

3. You can grill these, airfry them, or into the oven. I placed them on an oven-safe tray, added parchment paper, placed the marinated chicken, and in the oven at 400F for 33-35 mins.

4. While chicken is in the oven, make your express pickled shallots, avocado salsa and the cilantro green onion sauce like below.

5. For the express picked shallots, super thinly slice a shallot (as thin as possible), add it to a small bowl with 3 generous pinches salt, juice of 1 lime, & 2 tbsp apple cider vinegar. Mix well then let it sit for 20 mins, stirring a few times in the process.

6. For the avocado salsa, cube up 1 large avocado, added it to a bowl with 3-4 tbsp roughly chopped fresh cilantro, the juice of half a lime, 1/2 tsp onion powder, & a generous pinch of salt & pepper. Give it a mix, taste, & adjust.

7. For a large batch of the cilantro green onion sauce, add 1/2 cup thick greek yogurt to a food processor with 2 tbsp mayo, a large handful cilantro, 2 green onions/scallions (white+green), 1/2 tsp cayenne powder, juice of 1 lime. Process well.

8. Top cooked chicken with the avocado salsa & shallots, the cilantro green onion sauce, some chipotle hot sauce & sesame seeds.

ENJOY!!

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