Sweet, juicy peaches combine with peppery arugula, crunchy radishes and buttery avocado in this refreshing meal-in-a-bowl.
- 4 boneless, skinless chicken thighs
- 1 tsp. chili powder
- 2 mini cucumbers
- 2 peaches
- 2 avocados
- 2 Tbs. olive oil
- 1 Tbs. lime juice
- 1 small clove garlic
- 8 cups baby arugula
- 4 radishes, quartered
- 2 Tbs. sunflower seeds
- Cut chicken thighs in half; sprinkle with chili powder and ½ tsp. salt. Coat nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, flipping once, until no longer pink in centers, 7-8 min. per side.
- Chop cucumbers. Pit peaches; cut into ½ ” wedges. Pit, peel and chop avocados; reserve ⅔ cup for dressing.
- In food processor, process reserved ⅔ cup chopped avocado, ¼ cup water, olive oil, lime juice, garlic, ⅛ tsp. salt and ⅛ tsp. pepper until smooth. Place arugula, radishes, cucumbers, peaches, remaining chopped avocado and chicken on serving platter; sprinkle with sunflower seeds. Serve with dressing.