For the chicken:

skinless chicken thighs 1.5 lbs

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon paprika

¼ teaspoon cumin

2 tablespoon olive oil

Juice of 1 lime

½ teaspoon salt

¼ teaspoon black pepper

For the sheet pan:

2 zucchinis, halved and sliced into rounds

1 red onion, sliced into strips

2 cups frozen corn

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika

For the avocado crema:

2 tablespoon olive oil

¼ cup cotija cheese (or feta)

½ cup cottage cheese

1 lime, juice and zest

¼ cup cilantro

2 tablespoon diced jalapeño about ½ a jalapeño (seeds removed)

½ avocado (skin and pit removed)

1 teaspoon tajin (optional)

1-2 tablespoon water to thin

For serving:

1 cups rice

cotija cheese, for sprinkling

lime wedges

spring mix/greens (optional)

cilantro

Instructions

1. In a bowl marinate the chicken by adding chicken thighs, garlic powder, chili powder, paprika, cumin, olive oil, salt, pepper and lime juice. Cover with plastic wrap and place in the fridge for at least 30 minutes (ideally 2-3 hours).

2. cook the rice according to package instructions.

3. Preheat the oven to 425 F, and prepare a large sheet pan.

4. In a separate bowl add sliced zucchinis, onions and corn. Drizzle with oil and season with salt, pepper and paprika.

5. To the sheet pan, nestle the chicken thighs amongst the vegetables. Bake for 20 minutes or until chicken reaches an internal temperature of 165F. After 20 minutes, place the oven on broil and cook for an additional 5 minutes to get the corn crispy.

6. Prepare the avocado crema by combining the olive oil, cottage cheese, cotija, lime juice and zest, cilantro, jalapeno, avocado, tajin (if using) and water in a high powered blender and blending until smooth.

7. Once the chicken is fully cooked, remove the pan from the oven, sprinkle with cotija cheese.

8. Serve over a bed of rice and greens if desired. Top with additional cilantro, cheese, a squeeze of lime juice and a drizzle of avocado crema.

Nutrition

Serving: 1.5cups | Calories: 588kcal | Carbohydrates: 54g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 760mg | Potassium: 983mg | Fiber: 5g | Sugar: 4g | Vitamin A: 818IU