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Sunday, July 10, 2016

Spice Rubbed Chicken Thighs with Jalapeno Guac

We eat tacos all. the. time. What else would I do with all of that leftover chicken? But because we have them, ahem, at least once a week, I try to change them up as much as possible...which includes serving them tortilla-less.

1 package of boneless, skinless chicken thighs
1 tbsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp garlic powder
Salt & pepper
Enough kale or other greens for a salad
1 cup or more of black beans
1 cup or more of corn
1 cup or more of diced tomatoes
1/4 cup olive oil
2 tbsp lime juice
1 tbsp honey
1/8 tsp dijon mustard
2 avocados
2 - 3 jalapenos, seeds and veins removed, finely diced
Juice of one lime
2 tablespoons of sour cream or plain yogurt (if you have it)

1. Combine the chili powder through the salt and pepper and rub thoroughly into the chicken thighs. Given them 30 mins if you have it, otherwise, do everything else before you grill them.

2. To make the salad dressing, combine the olive oil thorugh the mustard to make your dressing, or use store bought dressing if you have it.

3. To make the salad, combine the kale, beans, corn, tomatoes and dress salad.

4. To make the guacamole, combine avocados, jalapenos, lime juice, and sour cream/yogurt and salt & pepper.

5. Grill the chicken and serve over the salad with guac on the side.

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