Roasted Chicken Thigh Salad

Ingredients

• 200 g Chicken thighs
• 80 g Arugula
• 100 g Avocado
• 70 g Grape tomatoes
• 60 g Green beans

Steps

1. Roast chicken thighs to 74 °C (74 °C (165 °F)).
2. Blanch green beans until tender.
3. Arrange arugula, avocado, tomatoes, and green beans in bowls.
4. Slice chicken and serve over salad.

Per serving

119 kcal · protein 10.8 g · carbs 4.8 g · fat 6.8 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.