Slow Cooker
Mojito Chicken
Arugula-Avocado Salad
Ingredients
- 3 Tbsp avocado oil, divided
- 2 Tbsp lime juice, divided
- 2 tsp dried mint, divided
- ¾ lb bone in, skin on chicken thighs
- ½ tsp salt
- ¼ tsp pepper
- ½ cup chopped pineapple
- 2 tsp chopped red onion
- 2 tsp chopped fresh cilantro
Instructions
- Preheat grill or grill pan to medium-high heat. Combine 2 Tbsp oil, 1 Tbsp lime juice, and 1 tsp mint in a shallow bowl. Add chicken, and toss. Sprinkle with salt and pepper.
- Grill chicken, covered, 12 to 15 minutes or until lightly charred and done, turning after 5 minutes.
- Toss together pineapple, onion, 1 Tbsp oil, 1 Tbsp lime juice, 1 tsp mint, and cilantro. Serve salsa with chicken.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- ½ cup chopped avocado
- 3 Tbsp olive oil vinaigrette
- ⅛ tsp pepper
Side Dish Instructions
- Toss together all ingredients just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
387
|
217
|
604
|
| Fat (g) | 29 | 21 | 50 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 7 | 7 | 14 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 686 | 152 | 838 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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