Charred chicken and red onion with smoky chipotle marinade, tossed with massaged kale, avocado, and toasted pepitas.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 425°F / 220°C | |||||
| 1 chipotle chile in adobo, finely chopped | Whisk chipotle, adobo, honey, oil, cumin & salt | Squeeze lime juice into marinade, stir | Coat chicken in marinade, rest 10 min | Top with chicken, sliced avocado & onion | Scatter pepitas, squeeze remaining lime & sprinkle flaky salt |
| 4 Tbsp adobo sauce | |||||
| 1 tsp honey | |||||
| 2 Tbsp extra-virgin olive oil | |||||
| 1½ tsp ground cumin | |||||
| 1½ tsp Diamond Crystal or ¾ tsp Morton kosher salt | |||||
| 1 large red onion, halved, cut through root end into 1½"-thick strips | Oil & season onion, arrange on sheet | Nestle chicken among onion, roast 425°F / 220°C, 22–25 min | Slice roasted chicken, set aside | ||
| 60 g raw pumpkin seeds (pepitas) | Oil, season & toast pepitas 425°F / 220°C, 5 min | ||||
| 1 bunch kale, ribs and stems removed, leaves thinly sliced | Place kale in bowl, halve & pit first avocado | Squeeze lime juice over kale, drizzle oil & season | Massage avocado into kale to soften, mound on platter | ||
| 1 avocado | |||||
| 1½ small limes, halved | |||||
| 1 avocado, thinly sliced | |||||
| ½ small lime | |||||
| Flaky sea salt | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free