BBQ Chicken Thigh with Baby Beetroot, Cucumber & Roast Almond Salad

Paleo – serves 2

Ingredients

  • 1kg skinless free range chicken thighs (with bones in)
  • 1/3 sweet potato, cut into wedges
  • 2 tbsp olive oil
  • 2 avocados
  • 1/4 red chilli, seeds removed and diced finely
  • 1 lemon, 1 tsp of lemon rind grated
  • Fresh thyme & mint
  • 200g mixed salad leaves
  • 1 large continental cucumber, ends removed and cut in half
  • 50g slivered almonds
  • 1 bunch baby beetroot, stems removed and wrapped individually in alfoil

Method

  • Preheat oven to 180 degrees
  • Toast almonds in a dry small fry pan for 5 minutes and set aside
  • Mash avocados in a small bowl. Add a dash of lemon juice, fresh chilli and cracked pepper. Mix through and set aside
  • Place sweet potato in a large baking dish, cover with 1 tbsp olive oil and mix until all sides are evenly coated. Add beetroot and cook in the oven for 45 minutes, flipping sweet potato over half way through
  • Heat bbq. Brush chicken with a little olive oil and cook on the hot grill, flipping every two minutes for a total of 8 minutes. Remove chicken, place in a small baking dish and cover with thyme and then place in the oven to cook for a further 10 minutes
  • Remove beetroot, unwrap alfoil and remove skin, either with a vegetable peeler, or with your hands whilst running under warm water
  • Place salad leaves in a large bowl, shave cucumber into the bowl using a vegetable peeler. Add almonds, beetroot, a handful of fresh mint, thyme, lemon rind and dress with some lemon juice. Mix through
  • Serve chicken with sweet potato wedges, guacamole and salad

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