High Fructose Corn Syrup Free Cilantro-Lime Chicken Thighs Farro Bowl with Roasted Cauliflower
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup extra virgin olive oil, divided
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
For the cauliflower
- 1 medium head cauliflower (about 1.5 lb), cut into 1-inch florets
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the farro
- 1 ½ cups dry farro
- 3 cups low-sodium chicken broth
- ¼ tsp salt
For the cilantro-lime dressing
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp extra virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp salt
For serving
- 1 medium avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 3 tbsp of the olive oil (from the marinade's 1/4 cup), the lime juice, lime zest, minced garlic, cumin, turmeric, smoked paprika, 1/2 tsp salt, and black pepper until combined. Place the chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
- 2
When ready to cook, preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil.
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