This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.
"I'm a thigh-meat dude. Thigh is just the best meat - I don't get chicken breast. I think it's a publicity stunt that we've convinced people it's delicious." - Patrice O'Neal
You can make this recipe with almost any protein, from beef to pork, but I think it would also be especially good with shrimp. Slice the shrimp lengthwise before sauteing the shrimp with a teaspoon of olive oil, then chill.
Servings: 4 | Serving size: about 1 3/4 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.
|16 ounces||boneless skinless chicken thighs|
|1/2 cup||non-fat Greek yogurt|
|1||teaspoon lime zest (about 1/2 lime)|
|4 tsp||smoked paprika|
|to taste||ground black pepper|
|4 ribs||celery (small dice)|
|2 15-ounce cans||white beans (drained and rinsed)|
|4 large||green onions (thinly sliced crosswise)|
Place a roasting pan in the oven and heat the oven to 350F.
When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.
Place the avocado in a large mixing bowl and mash until smooth.
Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.
Place in the refrigerator to chill.
When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.
Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.
Chill thoroughly before serving.
Serving size: 1 3/4 cups
Amount Per Serving
|Calories 490||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||21%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 20g||71%|
|Vitamin A 10%||Vitamin C 14%|
|Calcium 16%||Iron 33%|
|Vitamin K 80mcg||Potassium 1500mg|
|Magnesium 42 mg|