Chipotle Chicken with Chunky Pistachio Sauce

• . boneless skinless chicken thighs↗1 lb
• taco seasoning (I use Siete Mild Taco Seasoning, a little more than half the packet)2.5
• chipotle powder (spicy! sub 1/4 tsp smoked paprika if you don't want it spicy)↗0.125 teaspoon
• olive oil↗1 tablespoon
• large avocado, diced (more firm)↗1
• roasted, salted pistachios0.5 cup
• packed cilantro0.5 cup
• a small bundle of chives (.5 oz, a full package)
• juice and zest of one lemon
• olive oil↗1 tablespoon
• kosher salt (more to taste)↗0.5 teaspoon

  more to taste

Step-by-step instructions

1. 1

   Prep the Chicken: Trim the fat from the chicken thighs, if you want. Then toss the chicken with the spices and olive oil. You want them to be nicely coated with the spices.

2. 2

   Cook Chicken: Heat the olive oil in a skillet or grill pan (affiliate link) over medium high heat. Grill or saute the chicken, flipping once, until nice and browned on both sides with an internal temperature of 165 degrees. (See notes for alternate cooking methods.)

3. 3

   Make the Sauce: While the chicken is cooking, use a mini-chopper (affiliate link) or food processor to pulse the pistachios, cilantro, and chives until finely chopped.

4. 4

   Finish Sauce: Add to a bowl with the avocado chunks, lemon juice and zest, olive oil, and salt. Stir it up – it’ll be thick, chunky, and a little bit irresistible.

5. 5

   Serve: Cut the chicken into bite-sized pieces (makes it easier to build a bowl and eat)! Season with salt. Top with spoonfuls of the chunky pistachio sauce. I love this with rice and a salad. The flavors!! So good.