Cilantro Lime Chicken with Rice

• servings: 3 servings
• active time: 15 minutes
• total time: 2 hours 50 minutes

Ingredients

2 pounds boneless skinless chicken thighs

2-3 pinches of salt

Pepper

2 tablespoons olive oil

Zest and juice of 1 lime

1 tablespoon sweet paprika

1 tablespoon dried oregano

1 teaspoon ground cumin

4-5 cloves crushed garlic

½ cup cilantro

8 ounces Kaizen rice, prepared

Chipotle hot sauce (optional, for serving)

Sesame seeds (optional, for serving)

1 shallot, sliced as thin as possible

3 pinches salt

1 lime, juiced

2 tablespoons apple cider vinegar

1 large avocado, cubed

3-4 tablespoons chopped cilantro

½ lime, juiced

½ teaspoon onion powder

Pinch of salt

Pinch of pepper

½ cup thick Greek yogurt

2 tablespoons avocado oil mayonnaise

1 large handful cilantro

2 green onions/scallions (white/light green parts only)

½ teaspoon cayenne powder

1 lime, juiced

Directions

1. Add the chicken thighs, salt, pepper, olive oil, lime juice and zest, paprika, oregano, cumin, garlic and cilantro to a bowl. Mix well and let the chicken marinate for 2 hours, if you can.

2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the chicken to the sheet pan, then transfer to the oven and cook for 33-35 minutes.

3. While the chicken bakes, make the express pickled shallots. Add the shallot, salt, lime juice and vinegar to a small bowl. Mix well, then let sit for 20 minutes, stirring a few times in the process.

4. Make the avocado salsa: Add the salsa ingredients to a bowl. Mix well, taste and adjust.

5. Make the cilantro green onion sauce: Add all of the sauce ingredients to a food processor or blender. Pulse /blend to process until smooth.

6. Once the chicken is done, spoon the prepared rice onto the hot sheet pan, soaking up some of the chicken juices. Top with the avocado salsa and shallots. Drizzle some of the cilantro green onion sauce on top.