Avocado Aioli Chicken
Arugula-Cilantro SaladIngredients
- 6 (5-oz) bone-in, skin-on chicken breasts
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 avocado, mashed
- ½ cup mayonnaise
- 2 tsp lime juice
- ½ tsp ground cumin
Instructions
- Preheat grill to medium heat. Rub chicken with oil, and sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray.
- Grill 40 minutes or until done, turning occasionally. Remove chicken from grill; let stand 10 minutes.
- Combine avocado, mayonnaise, lime juice, and cumin in a small bowl; serve with chicken.
Side Dish Ingredients
- ¼ cup chopped walnuts
- 1 (5-oz) pkg arugula
- ¼ cup chopped fresh cilantro
- 5 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lime juice
- ½ tsp Dijon mustard
- ¼ tsp kosher salt
Side Dish Instructions
- Toast nuts in a small skillet over medium heat 4 minutes or until fragrant.
- Combine arugula and cilantro in a bowl.
- Whisk together oil, vinegar, lime juice, mustard, and salt. Pour over salad, and toss. Top with nuts.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
362
|
139
|
501
|
Fat (g) | 27 | 15 | 42 |
Sat. Fat (g) | 5 | 2 | 7 |
Protein (g) | 26 | 1 | 27 |
Carb (g) | 3 | 2 | 5 |
Fiber (g) | 2 | 1 | 3 |
Sodium (mg) | 498 | 97 | 595 |
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