Crispy Herb-Crusted Chicken with Avocado Cream Sauce

By AislePrompt Editorial · ·

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.

Juicy chicken thighs with a golden herb crust, served over tender asparagus in a rich avocado sauce that's creamy without cream. This American-inspired keto recipe (high-protein, low-carb), ready in about 40 minutes, pairs boneless skinless chicken thighs, avocado oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 American cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Heat 2 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 4 minutes until golden brown, then flip and cook 2 more minutes.
  3. Step 3: Transfer skillet to oven and roast for 15-18 minutes until internal temperature reaches 165°F (74°C), golden and crispy.
  4. Step 4: While chicken roasts, place avocado, lemon juice, and 1/4 tsp salt in a food processor. Blend until smooth and creamy, scraping down sides as needed.
  5. Step 5: Toss asparagus with remaining 1 tbsp avocado oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a separate baking sheet and roast alongside chicken for 12-15 minutes until tender-crisp.
  6. Step 6: Remove chicken and asparagus from oven. Drizzle avocado sauce over chicken, then serve immediately with roasted asparagus.

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