Name: Pan-Seared Chicken Thighs with Garden Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 2 cup mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 whole avocado; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tsp tahini

Nutrition

Per serving

554 calories

Protein: 45g; 31% of calories
Carbs: 14g; 10% of calories
Fat: 37g; 59% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.
Heat the avocado oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the chicken thighs in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the edges are golden brown.
While the chicken cooks, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
In a small jar or bowl, whisk together the lemon juice, extra virgin olive oil, and tahini until the dressing is smooth and creamy.
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.
Toss the salad with the prepared dressing, top with sliced avocado and the warm chicken, and serve immediately.

Nutrition

Ingredients

Instructions

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