Two chicken thighs get a quick sear and finish in the oven, then finish with a dollop of avocado oil mayo and fresh greens. The mayo adds richness without any extra work; the acidity cuts through the richness and keeps things bright on a busy night.

Serves 2. 25 minutes, 10 at the stove.

About 190 calories a serving, 18 g protein, 10 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon avocado oil in a skillet over medium-high heat until shimmering. Season 2 bone-in skin-on chicken thighs with salt and pepper, then lay them skin side down in the pan. Sear until the skin is golden brown and crisp, about 6 minutes, without moving them.6 min
2. Flip the thighs and transfer the skillet to a 400°F [200°C] oven. Roast until the internal temperature reaches 165°F [74°C] at the thickest part, about 12 minutes.12 min
3. Divide 2 cups mixed greens between two plates. Set one thigh on each bed of greens and top with 1 tablespoon avocado oil mayonnaise dressing. Serve immediately.

Note Swap greens for roasted vegetables like broccoli or brussels sprouts if preferred. Leftovers keep refrigerated for up to two days and are good cold or reheated gently in a low oven. Serve with crusty bread to wipe the pan.