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Prep time 10 minutes / Cook time 30 minutes / Serves 4
Gluten, Nut, and Dairy Free
Choose Organic Ingredients when possible

Here’s What You’ll Need

• 2 lbs. of Chicken Thighs – Boneless and Skinless
• 4 Tablespoons Cold Pressed, Un-refined Olive oil
• 3 teaspoons Celtic Sea Salt
• 1 teaspoon Dried Dillweed
• 1 teaspoon Dried Thyme Leaves
• 1 teaspoon Ground Black Pepper
• 2 Cups of Broccolini – Chopped (you can even include the stalks)
• 5 Cloves Garlic – Minced
• 1 Hass Avocado – Sliced
• 2 Green Onions – Chopped
• 1 Lemon – Quartered

Make It:

• Preheat Oven to 425 degrees F.
• Place chicken thighs in a bowl with 2 Tablespoons olive oil, 2 Tablespoons Celtic
  sea salt, dill, thyme, and pepper. Arrange them on a flat pan or cooking sheet,
  side by side without touching.
• Place the chicken in the oven for about 15 minutes, flip the chicken halfway
  though and make sure chicken is cooked all the way through.
• While the chicken is cooking – Place the chopped broccolini in a bowl with the
  remaining olive oil, salt, minced garlic, and mix well. Place a sauté pan on the
  stovetop with medium heat. Sauté until bright green.
• Once the chicken is cooked, chop into one-inch cubes and serve with the
  broccolini in a bowl. Add in the avocado and green onions as a garnish, and
  sprinkle lemon juice on top, to taste.
• Store excess in a glass airtight contain in the refrigerator for up to 4 days.