Lemon Paprika Chicken with Avocado & Feta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1½ lbs. boneless skinless chicken thighs

2 Tbsp olive oil

2 Tbsp lemon juice

1 tsp lemon zest

5 garlic cloves, minced

1 Tbsp paprika

½ Tbsp dried oregano

1 tsp salt

¼ tsp black pepper

2 large avocados, diced

⅔ cup crumbled feta cheese (from a block of feta)

2 Tbsp fresh dill, chopped

2 Tbsp chives, chopped

1 lemon, juiced

Salt, to taste

Black pepper, to taste

Directions

Marinate the chicken. Whisk the olive oil, lemon juice, lemon zest, garlic, paprika, dried oregano, salt and black pepper together in a large mixing bowl. Add the chicken thighs and toss until they’refully coated. Cover and marinate for 2 hours – overnight.

Make the avocado-feta topping. A few minutes before you’re ready to cook the chicken, mix the avocado, crumbled feta, dill and chives together in a medium bowl. Squeeze the lemon juice over the top and season with salt and pepper to taste. (Taste and adjust the seasonings, if needed.) Cover and refrigerate until you’re ready to serve.

Cook the chicken. Preheat the oven to 400 degrees and spray a baking dish with cooking spray. Place the chicken thighs in the dish and bake for 20-22 minutes or until they reach an internal temperature of 165 degrees. (Optional - broil on high for a few minutes to get a golden, slightly charred finish.)

Garnish and serve. Transfer the chicken to a plate and top each thigh with the avocado-feta topping right before serving.