Chicken · 35 min
Cilantro-Lime Chicken Thighs with Avocado-Tomato Salsa
- 35 min
- 2–6 servings
- 594 kcal / serving
Juicy chicken thighs sear to a golden finish while a bright cilantro-lime salsa brings freshness. This quick weeknight meal pairs tender meat with a chunky avocado-tomato mix for color and balance.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 lbchicken thighs, boneless skinless
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- avocados
- limes
- red onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- avocados
- limes
- red onions
Meat & seafood
- 1 lbchicken thighs, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lime | 1 | ||
| red onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce, then pat the chicken dry and place it in a medium bowl.
- Squeeze the lime; set half the juice aside for the chicken and reserve the other half for the salsa.
- Strip cilantro leaves from the stems, finely chop the leaves, and divide half into the chicken bowl and half into a separate bowl for the salsa.
- Peel and mince the garlic, then add it to the chicken with a drizzle of olive oil and a pinch of salt and pepper. Mix well and let it sit for about 5 minutes.
- Halve the grape tomatoes and add them to the salsa bowl along with a bit of lime juice, the rest of the cilantro, and a pinch of salt.
- Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, about 3–5 minutes per side.
- Halve the avocado, remove the pit, scoop out the flesh, and dice it small. Add to the salsa along with the diced red onion and a drizzle of olive oil; season with salt and pepper to taste, then toss to combine.
- Serve the chicken topped with the bright salsa and enjoy.
Two tips
- Prep the salsa and chicken in advance up to 5 minutes for easy weeknight assembly.
- If you like, serve leftovers with additional lime wedges on the side.
Nutrition per serving
- Calories
- 594 kcal
- Protein
- 48 g
- Carbs
- 18 g
- Fat
- 38 g
- Fiber
- 9 g
- Sodium
- 239 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.