Lemon Paprika Chicken with Avocado & Feta
Lemon Paprika Chicken with Avocado & Feta
Ingredients
For the Lemon Paprika Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Avocado & Feta Topping
- 2 avocados, ripe, pitted, peeled, and diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice, from about 1/2 lemon
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a thick paste.
⏱️ 3 min
- 3
Add the boneless, skinless chicken thighs to the marinade. Use tongs or your hands to toss the chicken, ensuring each piece is fully coated with the lemon paprika mixture.
⏱️ 2 min
- 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
⏱️ 1 min
- 5
Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is perfectly tender and juicy.
⏱️ 25 min•🌡️ 400
- 6
While the chicken is roasting, prepare the avocado and feta topping. In a medium bowl, combine the diced avocados, crumbled feta cheese, chopped fresh dill, and chopped fresh chives. Squeeze the lemon juice over the mixture. Season with salt and pepper to taste.
⏱️ 7 min
- 7
Gently mix the topping ingredients until just combined, maintaining a chunky texture. Avoid overmixing to keep the avocado pieces intact.
⏱️ 1 min
- 8
Once the chicken is cooked, remove it from the oven. Serve the roasted lemon paprika chicken immediately, topped generously with the fresh avocado and feta mixture. An extra squeeze of fresh lemon juice can be added if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Paprika Chicken with Avocado & Feta
For the Lemon Paprika Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Avocado & Feta Topping
- 2 avocados, ripe, pitted, peeled, and diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice, from about 1/2 lemon
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well combined and form a thick paste.
⏱️ 3 min - 3
Add the boneless, skinless chicken thighs to the marinade. Use tongs or your hands to toss the chicken, ensuring each piece is fully coated with the lemon paprika mixture.
⏱️ 2 min - 4
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
⏱️ 1 min - 5
Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is perfectly tender and juicy.
⏱️ 25 min•🌡️ 400 - 6
While the chicken is roasting, prepare the avocado and feta topping. In a medium bowl, combine the diced avocados, crumbled feta cheese, chopped fresh dill, and chopped fresh chives. Squeeze the lemon juice over the mixture. Season with salt and pepper to taste.
⏱️ 7 min - 7
Gently mix the topping ingredients until just combined, maintaining a chunky texture. Avoid overmixing to keep the avocado pieces intact.
⏱️ 1 min - 8
Once the chicken is cooked, remove it from the oven. Serve the roasted lemon paprika chicken immediately, topped generously with the fresh avocado and feta mixture. An extra squeeze of fresh lemon juice can be added if desired.
⏱️ 1 min