Macadamia‑Crusted Chicken Thighs with Creamy Avocado‑Lime Sauce

Looking for a protein‑power dish that feels like a gourmet indulgence? These macadamia‑crusted chicken thighs combine crunchy, nutty flavor with a velvety avocado‑lime sauce that’ll satisfy every palate. Ready in just 35 minutes, it’s the ultimate quick‑and‑easy meal for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 bone‑in, skin‑on chicken thighs (about 8 oz each)
• - ⅓ cup almond meal (or finely ground macadamia nuts)
• - ¼ cup grated Parmesan cheese
• - 1 tsp smoked paprika
• - 1 tsp garlic powder
• - ½ tsp sea salt
• - ¼ tsp black pepper
• - 1 tbsp olive oil
• - 1 ripe avocado
• - 1 lime (juice & zest)
• - 1 tbsp Greek yogurt
• - 1 garlic clove, minced
• - 1 tsp honey
• - ¼ cup chopped fresh cilantro (optional)
• - 1 tbsp extra‑virgin olive oil (for sauce)

Instructions

1. 1. Preheat oven to 400°F (200°C). 2. In a shallow dish combine almond meal, Parmesan, paprika, garlic powder, salt, pepper, and crushed macadamia nuts. 3. Pat chicken dry, drizzle with 1 tbsp olive oil, then press each thigh into the crust mixture, coating both sides. 4. Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway, until skin is golden and internal temp hits 165°F. 5. While chicken cooks, whisk avocado, lime zest, lime juice, yogurt, garlic, honey, and 1 tbsp olive oil until smooth; season with salt to taste. 6. Fold in cilantro if using. 7. Once chicken reaches temperature, remove from oven and let rest 5 minutes. 8. Plate thighs on a warm dish, spoon the avocado‑lime sauce over them, and sprinkle with extra cilantro for a burst of color. 9. Serve immediately with a side of cauliflower rice or a simple green salad for a complete meal. 10. Enjoy your wholesome, protein‑rich dinner!

Chef's Note

Pro tip: Replace bone‑in thighs with skinless breasts if you’re watching calories—just reduce crust seasoning to ⅓ cup and trim any excess fat.

Make-Ahead Tips

Store the avocado‑lime sauce in an airtight container in the fridge for up to 2 days; re‑warm the chicken slightly under a broiler for a fresh feel.

Substitutions

- Use crushed pistachios or walnuts if macadamia nuts aren’t available. - Swap Greek yogurt for sour cream or mayo for a different creaminess. - Replace cilantro with parsley or basil for a subtle herb shift. - Change chicken to thighs or breasts as per preference.