Citrus Chicken With Carrot Slaw

After a weekend of travel filled with late nights and plenty of restaurant meals, all I craved when we got home was something fresh, delicious, and homemade. When I asked my husband what he wanted, his only request was: "a lot of vegetables."

I was ready to be inspired. I opened the fridge and got to work. The result? A delicious, balanced dish that’s as beautiful as it is nourishing: Citrus Chicken with Carrot Slaw. This recipe is loaded with flavor, rich in nutrients, and ideal for a reset meal after indulgent days.

Ingredients:

(Serves about four people)

For the Chicken:

• 3 lbs bone-in, skin-on chicken thighs

• Juice from 1 orange

• 4 tbsp red wine vinegar (divided)

• 6 garlic cloves, grated

• 4 tbsp avocado oil (divided)

• 2 tsp kosher salt

• 2 tbsp brown sugar (divided)

• 1 tsp chili powder

• 2 ½ tbsp homemade seasoning* (see below)

For the Homemade Seasoning Blend:

• 2 tbsp kosher salt

• 1 tbsp onion powder

• 1½ tsp dried oregano

• 2 tsp ground black pepper

• 2 tsp ground cumin

• 2 tsp chili powder

For the Slaw:

• 4 medium carrots, grated

• ½ red cabbage, thinly chopped

• ½ cup roasted pumpkin seeds

• ½ cup roasted sunflower seeds

For the Yogurt Sauce:

• 1 cup Greek yogurt

• Juice from ½ lemon

• 1 tbsp extra-virgin olive oil

• 1 tbsp dried dill

• 1 tsp Italian seasoning

• Salt + pepper to taste

Garnish:

• Fresh chopped cilantro

Instructions:

• In a large bowl, mix together the orange juice, 2 tbsp red wine vinegar, grated garlic, 1 tbsp brown sugar, chili powder, homemade seasoning, 1 tbsp avocado oil, and kosher salt. Add chicken thighs and coat thoroughly. Marinate for at least 30 minutes (or up to 12 hours for deeper flavor).

• Preheat oven to 300°F. Spread pumpkin and sunflower seeds on a baking sheet and roast for 10–15 minutes until golden and fragrant.

• Heat a braiser or skillet over medium heat and add a drizzle of avocado oil. Place the chicken and marinade in the pan. Cook for about 25 minutes, flipping halfway, until the internal temperature reaches 165°F.

• In a separate bowl, whisk together 2 tbsp red wine vinegar, 1 tbsp brown sugar, 2 tbsp avocado oil, a pinch of salt, and ½ tbsp of the seasoning mix. Add the grated carrots, cabbage, and roasted seeds. Toss everything together to combine.

• In a small bowl, stir together Greek yogurt, lemon juice, olive oil, dill, Italian seasoning, and a pinch of salt and pepper. Mix well until smooth and creamy.

• Arrange the carrot slaw as the base on each plate. Top with citrus chicken thighs, spoon the yogurt sauce on the side, and finish with a sprinkle of fresh cilantro.

This meal felt like exactly what my body needed—nourishing, hearty, and full of color. It’s a beautiful dish to serve for a weeknight dinner or when hosting guests. I hope you enjoy this recipe as much as we did!

Let me know if you make it—I’d love to hear how it turns out!

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