Crispy Herb-Crusted Chicken Thighs with Avocado-Cilantro Cream

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A high-protein, keto-friendly dish featuring golden-brown chicken thighs coated in a fragrant herb crust, served with a cooling avocado-cilantro sauce that keeps net carbs under 10g per serving. This Mediterranean-inspired keto recipe (high-protein, low-carb), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, avocado oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 385 cal/serving

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Ingredients

8 oz bone-in, skin-on chicken thighs
2 tbsp avocado oil
2 tbsp, finely chopped fresh parsley
1 tsp fresh thyme leaves
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper
1/2 medium avocado
3 tbsp, loosely packed fresh cilantro
1 tbsp lemon juice
2 tbsp unsalted almond flour
1 tbsp water

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season evenly with 1/4 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1 tsp thyme leaves, and 2 tbsp chopped parsley.
Step 2: Heat 2 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 8 minutes until golden brown and skin is crisp, then flip and cook 4 minutes more.
Step 3: Transfer skillet to oven and roast for 15 minutes until chicken reaches 165°F (74°C) internally and skin is deeply golden.
Step 4: While chicken roasts, blend 1/2 medium avocado, 3 tbsp cilantro, 1 tbsp lemon juice, 2 tbsp almond flour, and 1 tbsp water in a small blender until smooth and creamy.
Step 5: Remove chicken from oven, let rest 5 minutes, then drizzle with the avocado-cilantro cream and serve immediately.