Name: Oven-Baked Chicken Thighs with Roasted Tomato and Avocado Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless Skinless Chicken Thighs; 1/2 medium Avocado, diced; 1 cup Roma Tomatoes, halved; 1 tsp Extra Virgin Olive Oil; 2 tbsp Red Onion, finely diced; 1 tbsp Fresh Lime Juice; 2 tbsp Fresh Cilantro, chopped; 1/2 tsp Smoked Paprika; 1/4 tsp Garlic Powder

Nutrition

Per serving

417 calories

Protein: 38g; 35% of calories
Carbs: 18g; 17% of calories
Fat: 23g; 48% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken thighs dry with a paper towel and season both sides with smoked paprika, garlic powder, salt, and black pepper.
Place the chicken thighs and the halved tomatoes on the prepared baking sheet.
Drizzle the olive oil over the tomatoes and chicken, tossing the tomatoes slightly to coat.
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes are blistered and soft.
While the chicken rests, gently mash the roasted tomatoes in a small bowl and combine with the diced avocado, red onion, lime juice, and cilantro.
Serve the warm chicken thighs topped generously with the roasted tomato and avocado salsa.

Nutrition

Ingredients

Instructions

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