Grilled Chicken Thighs with Avocado Tomato Salad & Saffron Rice 
Juicy grilled chicken thighs meet golden, aromatic saffron rice and a fresh tomato-avocado salad for a Mediterranean-inspired plate full of flavor and color.
Ingredients
(Serves 3–4)
For the Grilled Chicken Thighs:
6 boneless, skinless chicken thighs
2 tbsp olive oil 
2 garlic cloves, minced 
1 tsp smoked paprika 
1/2 tsp ground cumin 
Juice of 1 lemon 
Salt & pepper to taste 
For the Saffron Rice:
1 cup basmati or jasmine rice
2 cups water or chicken broth 
1 pinch saffron threads (about 1/8 tsp) 
1 tbsp olive oil or butter 
Salt to taste
For the Avocado Tomato Salad:
1 ripe avocado, diced
1 1/2 cups cherry tomatoes, halved
1/4 red onion, thinly sliced 
Juice of 1 lime
1 tbsp olive oil
1 tbsp chopped cilantro or parsley
Salt & pepper to taste
Instructions
Marinate the Chicken:
In a bowl, mix olive oil, minced garlic, paprika, cumin, lemon juice, salt, and pepper.
Add the chicken thighs, coating them well. Cover and let marinate for 30 minutes to 2 hours in the fridge.
Prepare the Saffron Rice:
Soak saffron threads in 2 tbsp warm water for 5–10 minutes to release color and flavor.
In a saucepan, heat olive oil or butter, then add the rice and toast lightly for 1–2 minutes.
Pour in water or broth, saffron infusion, and a pinch of salt. Bring to a boil, then cover and simmer on low for 15–18 minutes.
Remove from heat and let it sit (covered) for 5 minutes. Fluff with a fork.
Make the Avocado Tomato Salad:
In a mixing bowl, gently combine the avocado, tomatoes, red onion, lime juice, olive oil, and herbs.
Season to taste with salt and pepper, mix carefully, and set aside.
Grill the Chicken Thighs:
Preheat a grill or grill pan over medium-high heat.
Grill the chicken thighs for about 5–6 minutes per side, or until nicely charred and cooked through (internal temp: 165°F/74°C).
Let them rest for a few minutes before slicing.
Assemble the Plate:
Spoon saffron rice onto the plate, top with sliced grilled chicken, and add a generous scoop of the avocado tomato salad on the side.
Serve:
Garnish with extra herbs or a squeeze of lemon/lime for freshness!
Tips & Variations
Add heat: Spice it up with chili flakes or jalapeño in the marinade or salad.
Swap the protein: Use grilled shrimp or salmon for a seafood twist.
Make it dairy-free & gluten-free: This dish is naturally friendly to both!
Make it a bowl: Serve everything over greens for a protein-packed rice bowl.
