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Broccoli Tabbouleh With Greek Chicken Thighs

Ingredients

• 6 bone-in, skin-on chicken thighs (2 1/2 lbs)
• 1/4 cup avocado oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1/2 cup avocado oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 4 green onions, finely chopped
• 3 tablespoons finely chopped fresh mint leaves
• 1/2 teaspoon finely ground sea salt
• 6 cups broccoli florets
• 3 medium tomatoes, diced
• 1 cucumber, seeded and diced
• 1 bunch fresh parsley, finely chopped

Directions

1. Place the chicken thighs, oil, lemon juice, garlic, rosemary, thyme, and oregano in a dish.
2. Turn the thighs in the mixture to coat, then cover and place in the refrigerator to marinate for 4 hours.
3. When ready to cook the chicken, preheat the oven to 350 F.
4. Line a rimmed baking sheet with parchment paper.
5. Place the chicken on the lined baking sheet and bake for 25 to 30 minutes.
6. Place the oil, lemon juice, garlic, green onions, mint, and salt in a bowl.
7. Mix until incorporated.
8. Place half of the broccoli florets in a blender or food processor.
9. Pulse until the pieces are 1/8 inch in size.
10. Transfer the pieces to the bowl and repeat with the remaining broccoli florets.
11. Add the tomatoes, cucumber, and parsley to the bowl with the other tabbouleh ingredients and toss until fully incorporated.
12. Serve the tabbouleh with the chicken thighs.

Attribution