Cilantro-Lime Chicken Thighs

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

Cook Chicken:

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)

Calories: 655kcal

Net Carbs: 9g

Protein: 48g

Fat: 42g

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