Sautéed Chicken Thighs with Avocado and Almonds

Name: Sautéed Chicken Thighs with Avocado and Almonds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 medium avocado; 3 tbsp sliced almonds; 2 tbsp olive oil; 2 cloves minced garlic; 2 tbsp chopped fresh cilantro; 1 tbsp lemon juice; 1/2 tsp sea salt; 1/4 tsp black pepper

Juicy chicken thighs pan-seared with a creamy avocado sauce and toasted almonds, finished with fresh herbs for a satisfying keto main course.

Cuisine: American

Category: Keto

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

4 bone-in, skin-on chicken thighs
1 medium avocado
3 tbsp sliced almonds
2 tbsp olive oil
2 cloves minced garlic
2 tbsp chopped fresh cilantro
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 8-10 minutes until golden brown and crispy, then flip and cook for 6 more minutes until internal temperature reaches 165°F.
Step 3: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, then add minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 4: Scoop flesh from avocado into the skillet, add lemon juice, and mash with a fork until smooth. Stir in 1 tbsp chopped cilantro and cook for 2 minutes until heated through.
Step 5: Return chicken to the skillet, spoon sauce over top, and sprinkle with 3 tbsp sliced almonds. Cook for 2 more minutes to heat through, then garnish with remaining cilantro.