Roasted Chicken & Mediterranean Avocado Salsa
Directions
- 1Add 4-5 chicken thighs to a bowl.
- 2In a separate bowl, mix 1/4 cup olive oil, 2 tbsp tomato paste, the juice and zest of the largest lemon you can find, 1.5 tbsp oregano, 1 tbsp Aleppo chili flakes, 1 tbsp sweet paprika, 1 tbsp garlic powder. Give this a really good mix, then add 3/4 of it to the chicken and coat evenly. Reserve the remaining 1/4 to brush on the chicken later.
- 3Mix well, then let the chicken sit and come up to room temp for at least 1 hour, or ideally, marinate for 2-6 hours.
- 4Place the chicken on an oven rack and pop the chicken into the oven at 410F for 30 minutes. At 30 mins, remove the chicken, brush with the remaining mixture, and put back in the oven for 4-5 mins. You can also airfry the chicken.
- 5While the chicken is going, make a simple but incredible avocado salad. Cube up 1 avocado, finely dice a handful of fresh mint (about 2 tbsp), add the zest and juice of half a lemon, a pinch of salt, and 1/2 tsp of Aleppo pepper flakes.
- 6When the chicken is done, plate it up with some of the avocado salad, and enjoy. You can also add your favorite kind of base (rice, quinoa, or if you’re lowcarb, my high protein lowcarb @kaizenfoodco rice), to make this more substantial, or have it with roasted potatoes or veggies.
Ingredients
- 4 chicken thighs
- 0.25 cup olive oil
- 2 tbsp tomato paste
- 1 lemon
- 1.5 tbsp oregano
- 1 tbsp Aleppo chili flakes
- 1 tbsp sweet paprika
- 1 tbsp garlic powder
- 1 avocado
- 2 tbsp fresh mint
- 1 pinch salt
- 0.5 tsp Aleppo pepper flakes
Equipment
bowlgraterspoonoven or air fryerknifeoven rack
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