One Pan Chicken & Cucumber Avocado Salad

• servings: 4 Servings

Ingredients

1 red onion

2 persian cucumbers

1 avocado

Cilantro

Chicken thighs

1 Lemon

2 tbsp tomato paste

Olive oil

Salt

Pepper

Paprika

Garlic

Oregano

Sumac

Directions

1. Preheat oven to 425F.

2. Thinly slice 1 red onion and place slices at the base of an oven-safe dish. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp while you work the sauce in the next step.

3. For the sauce paste, grab a medium mixing bowl. Add the juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, a couple generous pinches salt, pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, 1/2 tbsp oregano, 1 tbsp sumac. Mix really well.

4. Brush the sauce paste all over the chicken, covering all sides. Reserve some of it for later.

5. Put the chicken in for an initial 35 minute visit in the oven at 425F. At 35 minutes remove the chicken, brush with the remaining sauce paste, and put it back in the oven for another 5 minutes.

6. Make the cucumber avocado salad by finely dicing 2 persian cucumbers, cubing 1 small avocado, finely dicing 1/4 of a small red onion (about 3 tbsp of onion), 2 tbsp fresh cilantro, 1/2 tsp dried oregano, 1 tbsp olive oil, salt, pepper. Give it a mix, taste, and adjust. You can also add lemon juice to this, but I left it out since the chicken was lemony enough.

7. Remove the chicken from the oven, plate it up with the salad to serve and top with some sumac or chile lime seasoning.