I'm more of a thigh man myself. I'm speaking about my choice in chicken cuts of course. I prefer the dark meat and find it more flavorful and juicy then the ever so popular, boneless/skinless breast. Today we'll be sautéing citrus marinated chicken thighs and serving with a fresh avocado and tomato salsa.
Ingredients: (2 servings)
Avocado - 1
Chicken Thighs, boneless/skinless - 1 lb
Garlic - 2 cloves, minced
Grape Tomatos - 1/2 pint
Red Onion - 1/2 medium, diced
Limes - 2
Cilantro - 1/2 small bunch, leaves removed & chopped
Kosher Salt - 1 tsp
Black Pepper - 1/4 tsp
Cumin - 1/2 tsp
Olive Oil - 2 Tbsp
Marinate Chicken: (5 min - 2 hours)
Add 1/2 of the cilantro, juice of 1 lime, garlic, salt, pepper, cumin & chicken to a large mixing bowl. Toss well to coat and refrigerate.
Avocado Tomato Salsa:
Half the tomato crosswise and add to salad bowl
Halve the avocado lengthwise and twist to separate, remove the pit with a knife or spoon. Scoop out the flesh, dice and add to salad bowl.
Add diced onion & remaining chopped cilantro
Add the juice of 1 lime, 1 tbsp olive oil
Salt & Pepper to taste
Preheat skillet over medium-high heat
Once hot add 1 Tbsp olive oil & swirl to coat
Sauté chicken until cooked through and golden brown, 3-5 minutes per side.
Plate half of the cooked chicken with half of the salad per plate.
Nutrition Facts: (per serving)
Net Carbs: 9g