Cilantro Lime Chicken

A high-protein, low-carb meal with marinated chicken thighs, served over your choice of rice, topped with avocado salsa and pickled shallots.

By @shredhappens

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 2 pounds Chicken Thighs
• 2 tablespoons Olive Oil
• 1 Lime zest and juice
• 1 tablespoon Sweet Paprika
• 1 tablespoon Oregano
• 1 teaspoon Cumin
• 5 cloves Garlic Cloves crushed
• 0 Salt to taste
• 0 Black Pepper to taste
• 0.5 cups Cilantro fresh, chopped
• 1 Shallot thinly sliced
• 0 Salt a few generous pinches
• 1 lime Lime Juice
• 2 tablespoons Apple Cider Vinegar
• 1 large Avocado cubed
• 3 tablespoons Cilantro roughly chopped
• 0.5 lime Lime Juice
• 0.5 teaspoon Onion Powder
• 0 Black Pepper to taste
• 0.5 cup Greek Yogurt
• 2 tablespoons Mayonnaise
• 0 Cilantro large handful
• 2 Green Onions include white and green parts
• 0.5 teaspoon Cayenne Powder
• 1 lime Lime Juice
• 0 Chipotle Hot Sauce to taste
• 0 Sesame Seeds to taste

Instructions

1. Marinate the chicken thighs with olive oil, lime zest and juice, sweet paprika, oregano, cumin, crushed garlic, salt, pepper, and cilantro.
2. Cover and marinate for 2 hours or cook immediately if short on time.
3. Preheat the oven to 400°F. Place the marinated chicken on an oven-safe tray and bake for 33-35 minutes until fully cooked.
4. While the chicken is baking, prepare the express pickled shallots by thinly slicing a shallot and mixing it with salt, lime juice, and apple cider vinegar. Let it sit for 20 minutes.
5. For the avocado salsa, cube the avocado and mix with cilantro, lime juice, onion powder, salt, and pepper.
6. Prepare the cilantro green onion sauce by blending Greek yogurt, mayonnaise, cilantro, scallions, cayenne, and lime juice in a food processor.
7. Top the cooked chicken with avocado salsa, pickled shallots, the cilantro green onion sauce, chipotle hot sauce, and sesame seeds.
8. Serve with your choice of base such as tortillas, rice, or quinoa. Enjoy!