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Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad
15 min prep time
20 min cook time
4servings
Recipe by
Diabetes Food Hub
How to Make Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad
Bring a taste of summer to your table with these tasty dishes that fit the Very-Low-Carbohydrate Meal Pattern. This dish is a perfect blend of sweet, spicy, and creamy flavors, making it a delightful meal for any occasion.
15 min prep time
20 min cook time
4servings
6oz chicken, ½ cup peach/peppers, 2 cups salad
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees F.
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Pat the chicken thighs dry with paper towels. Season both sides with pepper.
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Heat a large ovenproof skillet over medium-high heat. Add olive oil and swirl to coat. Place the chicken in the skillet and sear on one side until golden brown, about 5–6 minutes. Flip the chicken, then remove the skillet from heat.
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Arrange the peach slices and diced jalapeños around the chicken in the skillet.
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Drizzle with lemon juice, zest, and sugar-free syrup. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is fully cooked (165 degrees F internal temperature).
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Meanwhile, in a medium bowl, whisk together minced garlic, mayonnaise, apple cider vinegar, Dijon mustard, and dried basil.
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Add sliced artichoke hearts and avocado to the bowl with the dressing. Toss gently to coat. Add spring mix and toss again to combine.
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Divide the salad among plates. Top with roasted chicken and caramelized peaches.
Nutrition facts
4 Servings
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Serving Size
6oz chicken, ½ cup peach/peppers, 2 cups salad
- Amount per serving Calories 330
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Total Fat
13g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 135mg
- Sodium 330mg
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Total Carbohydrate
16g
- Dietary Fiber 5g
- Total Sugars 8g
- Added Sugars 0g
- Protein 39g
- Potassium 203mg
Ingredients
boneless skinless chicken thighs
1 1/2 lbs
black pepper
1/2 tsp
olive oil
2 tsp
peaches (halved, pitted, and sliced)
2 small
jalapeño pepper (seeded and finely diced)
2 whole
lemon (zested and juiced)
1 whole
sugar-free maple-type syrup
1 tbsp
garlic (minced)
1 clove
Plain Nonfat Greek yogurt
2 tbsp
Apple Cider Vinegar
1 tbsp
Dijon Mustard
1 tsp
dried basil
1 tsp
marinated artichoke hearts (drained and sliced)
4 oz
avocado (halved, pitted, and sliced)
1/2 whole
spring mix salad
5 oz
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