Avocado Aioli Chicken

Arugula-Cilantro Salad
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Ingredients

  • 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

  1. 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.
  2. Grill 40 minutes or until done, turning occasionally. Remove chicken from grill; let stand 10 minutes.
  3. 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

  1. Toast nuts in a small skillet over medium heat 4 minutes or until fragrant.
  2. Combine arugula and cilantro in a bowl.
  3. 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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