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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 594 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 avocados
  • 2 lb chicken thighs, boneless skinless
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 2 limes
  • 1 medium red onion
  • black pepper
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 2 avocados
    • 2 limes
    • 1 small bunch cilantro
  2. Pat the chicken dry with paper towels and place in a medium bowl.
    • 2 lb chicken thighs, boneless skinless
  3. Juice the limes; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.
  4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.
  5. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken.
    • 4 cloves garlic
  6. To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes.
    • 2 tbsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  7. Preheat a grill pan or regular skillet over medium-high heat.
  8. While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.
  9. Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.
  10. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.
  11. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces). Add to the salad bowl.
    • 1 medium red onion
  12. Add olive oil, salt, and pepper to the salad bowl; toss to combine.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  13. To serve, divide the chicken between plates and top with the salsa. Enjoy!

Nutrition per Serving

Calories
594
Fat
38g
Net Carbs
9g
Protein
48g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • tongs