Mealime recipe · lives on in MealPot
Jalapeño-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad
- 30 min
- 2–6 servings
- 601 kcal / serving
A savory skillet dinner where juicy chicken rests atop a bright peach-jalapeño topping, paired with a creamy avocado-artichoke salad. The mix of warmth from the skillet and cool, tangy greens makes weeknights simple and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½avocado
- 1 lbchicken thighs, boneless skinless
- 1 clovegarlic
- 1jalapeño pepper
- ½lemon
- 2peaches
- ½ headromaine lettuce
- jalapeño peppers
- avocados
- lemons
From the pantry: basil, dried, black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt, white wine vinegar
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater (optional) · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs · whisk or fork
Directions
- Pat the chicken dry, season with salt and pepper, and set aside.
- Heat a skillet over medium-high and add a thin layer of oil to coat the bottom.
- Sear the chicken on one side until golden, about 5–6 minutes; flip and briefly remove the pan from heat to finish cooking in the oven later.
- While the chicken rests briefly, wash and dry the peaches and jalapeño; cut the peaches into wedges and set them in a bowl, then dice the jalapeño after removing seeds and ribs.
- Whisk together a light dressing with garlic, mayo, white wine vinegar, Dijon, honey, and a small pinch of salt and pepper in the reserved bowl.
- Drain and thinly slice the artichokes; add them to the dressing bowl and toss.
- Halve and pit the avocado, scoop the flesh into the dressing, and gently fold in torn romaine until the salad is coated.
- Return the skillet to the oven and bake the chicken with peaches and jalapeño until fully cooked, then plate alongside the salad for serving.
Two tips
- Prep the dressing and chop vegetables while the chicken browns to speed up assembly.
- Swap peaches for slices of mango if you like a sweeter contrast, or serve the salad over mixed greens instead of romaine.
Nutrition per serving
- Calories
- 601 kcal
- Protein
- 51 g
- Carbs
- 41 g
- Fat
- 28 g
- Fiber
- 13 g
- Sodium
- 405 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.