Crispy Herb-Garlic Chicken Thighs with Avocado Salsa

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 developed and reviewed.

Golden-brown chicken thighs seared to perfection and served with a vibrant avocado salsa bursting with fresh lime and cilantro. A high-protein, low-carb weeknight dinner. This American-inspired chicken recipe (keto, high-protein), ready in about 40 minutes, pairs Chicken thighs (bone-in, skin-on), Olive oil, Garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, 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 4 American cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt, 1 tsp garlic powder, 1 tsp dried rosemary, and 1 tsp dried thyme. Let sit for 5 minutes to absorb flavors.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear undisturbed for 8-10 minutes until golden brown and crispy, flipping once when edges are deeply browned.
  3. Step 3: Transfer skillet to a 400°F (200°C) oven and bake for 15-18 minutes until internal temperature reaches 165°F (74°C), checking with a thermometer.
  4. Step 4: While chicken bakes, dice 2 medium avocados and 1/4 cup red onion, then combine in a bowl with 2 tbsp chopped cilantro, 1 tbsp lime juice, and a pinch of salt. Gently toss and let sit for 5 minutes.
  5. Step 5: Remove chicken from oven, tent with foil, and rest for 5 minutes. Serve 4 thighs topped with avocado salsa, ensuring each portion gets 1/2 cup of the fresh mixture.

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