Roasted chicken thighs marinated in traditional Andean spices, served with avocado, rice, and a mild creamy lime sauce.
Preheat oven to 200°C.
Mix soy sauce, minced garlic, and paprika to create a marinade.
Coat chicken thighs in the marinade and let sit for 20 minutes.
Roast chicken on a baking sheet for 35 minutes until skin is crispy.
Prepare rice while chicken roasts.
Serve chicken over rice with fresh avocado slices.
Use firm portobello mushroom caps instead of chicken.
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