Yet another of my meal-prep staples that my boyfriend and I whipped up one night! These are so easy to chop up and add to salads or pair with other veggies the day after. Definitely one of my favorites.
• 12-14 boneless, skinless chicken thighs
• 2 tbsp avocado oil
• the juice of 1/2 a lemon or 1 tbsp white vinegar
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp dried oregano • 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• sprinkle of black pepper
Lay your chicken thighs on a large baking tray & drizzle with oil. Then add your seasonings + lemon juice and toss well so the thighs are completely coated. You can either let the chicken marinate for an hour in the fridge or bake them immediately!
Once baking, pop them in the oven at 425F for 25-28 mins {if larger thighs, bake for up to 30-32mins}. I find they get slightly crispy on the outside if you set them to bake on the top rack!
Quick note: Check your thighs about half-way through baking to see if there’s a lot of liquid/grease in the pan. This can happen sometimes, and prevents the thighs from getting that nice golden crisp! Drain as much of the liquid as you can, and then return to the tray to the oven so the thighs don’t get soggy!
Enjoy :)!
