Careme

Ingredients

• WHOLE FOODS MARKET Better Chicken B/S Thighs 1 package $6.99
• Organic Green Cabbage 1/2 small head $1.10
• Organic Avocado Bag, 4 CT 1 avocado $5.54
• Organic Peeled Baby Rainbow Carrots, 12 OZ 1 package $2.49
• Organic Cilantro 1 bunch $1.79
• Lime 2 $0.59
• Organic Green Onion 1/2 bunch $1.99
• Organic Garlic, 3 CT 2 cloves $2.89
• Pantry chili powder 2 teaspoons
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry olive oil 2 tablespoons
• Pantry plain Greek yogurt or sour cream 2 tablespoons optional
• Pantry salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve any thick carrots from the 12-ounce package organic peeled baby rainbow carrots lengthwise so they roast evenly. Thinly shred 1/2 small head organic green cabbage. Dice 1 avocado from the organic avocado bag. Slice 1/2 bunch organic green onion. Roughly chop 1 bunch organic cilantro. Mince 2 cloves organic garlic. Cut 2 limes in half.
2. On a sheet pan, toss the 12-ounce package organic peeled baby rainbow carrots with 1 tablespoon olive oil, salt, pepper, and a pinch of the chili powder. Roast at 425°F for 20 to 25 minutes until blistered and tender, turning once.
3. Pat dry 1 package Better Chicken boneless skinless thighs. In a bowl, coat the chicken thighs with 1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, the 2 minced garlic cloves, 1 teaspoon salt, and the juice of 1 lime half.
4. Heat a large skillet or grill pan over medium-high heat. Cook the seasoned chicken thighs for 5 to 7 minutes per side, depending on thickness, until nicely charred and cooked through. Transfer to a board and rest 5 minutes, then slice into thick strips.
5. While the chicken cooks, make the slaw. In a medium bowl combine the shredded 1/2 head green cabbage, sliced 1/2 bunch green onion, half the chopped cilantro bunch, the juice of 1 lime, a pinch of salt, and several grinds of black pepper. Fold in the diced 1 avocado just before serving so it stays chunky.
6. If using, stir 2 tablespoons Greek yogurt or sour cream with a squeeze of lime and a spoonful of water to make a quick drizzle.
7. To plate, spread a mound of cabbage-avocado slaw on each plate. Fan the sliced chili-lime chicken over the slaw. Arrange the roasted rainbow carrots beside it, keeping their colors visible. Spoon over any chicken juices, drizzle with the lime yogurt if using, and finish with the remaining chopped cilantro and extra lime wedges.