Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad
April 2, 2025
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
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
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Amount per serving
Calories
330
- % Daily value*
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Total Fat
13g
17%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
135mg
45% -
Sodium
330mg
14% -
Total Carbohydrate
16g
6%-
Dietary Fiber
5g
18% -
Total Sugars
8g
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Added Sugars
0g
0%
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Dietary Fiber
-
Protein
39g
-
Potassium
203mg
4%