Recipes
Cumin-Paprika Chicken with Avocado, Tomato & Radish Salad
Uses: chicken half, avocado, grape tomatoes, radish, lemon
Ingredients:
- 1 chicken portion, about 6 to 8 ounces cooked meat
- 1/4 avocado, diced
- 1/2 cup grape tomatoes, halved
- 2 radishes, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon oil
Instructions:
- Heat the oven to 400°F. Rub the chicken with oil, cumin, paprika, garlic powder, black pepper, and a small amount of salt.
- Roast until the chicken reaches at least 165°F in the thickest part without touching bone, then let it rest for 5 to 10 minutes.
- While the chicken rests, combine avocado, tomatoes, and radishes. Toss gently with lemon juice, black pepper, a pinch of cumin, and a tiny amount of salt.
- Serve the warm chicken with the cool avocado-tomato salad alongside.
Good for: A Latin-inspired dinner with warmly spiced chicken and a fresh, creamy-crunchy avocado salad.
Optional: Add roasted potatoes or couscous for a larger meal.